Seed snapper bread - "Frøsnapper"brød

Today it is whole grain day here in Denmark (Årets fuldkornsdag). The daily recommendation for each Dane is to eat 75 whole grain/day, however as an average Dane we only manage to eat 63 g whole grain/day.

Therefore this seed snapper bread from "Det æltefri grydebrød" could be one way for you to enjoy some more whole grain today.

Seed snapper bread "Frøsnapper"brød: - 1 bread

• 2-3 g fresh yeast
• 50 g sour dough - optional
• 350 g water
• 2 teaspoon salt
• 1 teaspoon sugar
• 100 g whole grain wheat flour
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 25 g linseeds
• 25 g sesameseeds
• 200 g wheat flour tipo 00
• oat flakes - optional

1. Stir yeast, sour dough and water together in a big mixing bowl. Add salt, sugar and the various seeds into the liquid and stir well.
2. Afterwards add the whole grain and tipo 00 wheat flour and stir very well with a cooking spoon. 
3. Rise the dough to rise at room temperature overnight - minimum 12 hours.
4. Take the dough out off the mixing bowl, move 1/3 of the dough in over the rest of the dough, keep repeating this process until you have a small size of the dough.
5. Clean the mixing bowl for any dough leftovers.
6. Glaze the dough bowl with oil.
7. Place the dough again in a clean dough, let is rise again for 2 hours.
8. Heat up the cast iron cooking pot (2 l) incl. lid on a rack in the lower part of the oven at 250°C (fan oven) for ½ hour.
9. Remove the hot cast iron cooking from the oven, remove the lid. Cover the bottom of the cooking pot with oat flakes, as this will prevent the dough from sticking to firm to the surface.
10. Place the dough in the hot cast iron cooking pot.
11. Put the lid back on. Place the cooking pot in the lower part of the oven, let it bake at 250°C for 30 minutes.
12. Remove the lid from the cast iron cooking pot, and let the bread bake at 225°C for another 15 minutes. 
13. Let the bread cold down on the cast iron cooking pot for 30 minutes. before it is taken out.