Dutch Oven Bread

1. In a large bowl, add the flour + seeds, combine and make a well in the center.
2. In a medium-sized bowl, combine warm water, sugar, yeast & salt. Whisk to combine.
3. Pour the water-yeast mixture into the well in the large bowl.
4. Stir with a wooden spoon until it begins to come together as a dough.
5. Transfer the dough to a floured surface and work together for 3  minutes, until no flour streaks remain. Add more flour if it is too sticky, and more water if too dry. The dough will be soft, and look between slightly bumpy and slightly smooth. 
6. Roughly form the dough into a round and transfer to a lightly oiled bowl. Gently cover in plastic wrap and a tea towel or cloth. Let the dough rise at room temperature for 1 ½ - 2 hours in a warm place until doubled in size. 

Preheat the oven to 450F.

1. Remove the dough from the bowl and place it on a floured counter. Lightly press down, fold four corners (the edges of the dough) into the middle, and form a ball. Remove it from the bowl and face the seam-side down, exposing the smooth side, onto a piece of parchment paper. Round the dough ball a bit more with your hands. Brush with water, and sprinkle more seeds on top.  Use a small + sharp paring knife to make a small cut down the center of the loaf. Once the oven is at temperature, place the Dutch oven inside for 15 - 20 minutes.
2. Remove the Dutch oven from the oven and take off the lid. 
3. Lift the edges of the parchment paper to carefully place the dough into the Dutch oven. Put the lid back on.
4. Bake for 30 minutes, remove the lid and bake for another 5 minutes until nice and golden!

Allow it to cool completely before slicing. Enjoy!