100g rye flour
300g strong white flour ( plus extra for flouring)
325ml tepid water
1.5 tsp fast action yeast
1 tsp salt
75g crushed mixed nuts (almonds pecans hazelnuts etc)
60g pumpkin seeds
1-2 tbs date syrup
60g porridge oats ( plus extra for sprinkling)
Heavy lidded casserole pot to bake in
In a bowl mix the flours and the salt. In a measuring jug mix the yeast with the tepid (not cold) water bringing it together gently to form a loose dough. Cover with cling film leave in a warm dry area and allow to rise to double the size. ( 2 hrs aprox)
Flour your hands , Tip the dough on to a floured surface add the nuts oats and syrup pull together and gently knead to bring it all together. Return to the bowl cover with a damp tea towel and allow to rise again to double the size at least another 2 hrs.
Heat your heavy casserole pot in a hot oven ( 220c 425f) sprinkle the inside with a little flour gently tip out the dough onto a floured surface tuck the edges under to create a ball shaped loaf place the dough seam side down in the pot sprinkle with a few more oats and flour then pop the lid on and bake 30 mins . Remove the lid and bake a further 15 mins til rises and golden. Remove from the casserole to cool.
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