500 g whole wheat flour
2 tbsp crushed flax seeds
2 tbsp sunflower seeds
1 tsp liquid honey
2 g yeast
4 dl lukewarm water
1 1/2 tsp salt
Mix flour, seeds, and salt in a YIV enamel bowl. Dissolve honey and yeast in water, then add to the flour mixture. Stir well with a spatula until no more lumps of flour are visible. The dough should be sticky.
Important during resting: Before letting the dough rest overnight, carefully detach the edges of the dough from the sides of the bowl and knead the dough thoroughly again – this will make it more even and improve the crumb. Afterwards, wipe the rim of the bowl clean to prevent dried dough residue. Leave the lidded dough bowl at room temperature (max. 21 degrees Celsius) overnight (9–12 hours). The dough should have risen slightly and show bubbles.
Place the dough on a little flour. Clean the bowl and preheat it in the middle of the oven, heated to 220 degrees Celsius, for a maximum of 5 minutes.
Pull the edges of the dough all around towards the center and press lightly. Place it flour-side down into the preheated YIV bowl, cover with the lid, and bake immediately.
Bake the bread for about 30 minutes. Remove the lid. Finish baking for 10 minutes. Remove the bowl from the oven, take out the bread, and let it cool on a wire rack.
Tip: Use 1/4 g dry yeast. Instead of flax seeds and sunflower seeds, you can also use chopped nuts, oats, etc.
Frequently Asked Questions (FAQ)
Can I really put the YIV enamel bowl in the oven?
Yes! Enamel is oven-safe up to 220 °C and ideal for baking bread – it retains heat evenly and ensures a crispy crust.
Why so little yeast?
Only 2 g of yeast is enough because the dough ferments for 9–12 hours at room temperature. The long resting time develops flavor and makes the bread easier to digest.
Can I make the recipe without seeds?
Yes, you can replace flax seeds and sunflower seeds with rolled oats, chopped nuts, or simply omit them.
How long does the bread keep?
In a linen cloth or the YIV bowl with a lid, it stays fresh for 2–3 days.
Which YIV bowl is best suited?
The bowl Ø 22 cm or the 5-liter bowl are best – both are large enough to keep the flour in the bowl when mixing. Melanie personally prefers the 5-liter bowl: It is so generously sized that all the flour really stays in – even when children are helping to bake.
