Zubereitung

1. 1

   Mix the flour, dried yeast, salt and most of the seeds in a bowl. Add the water and vinegar and stir with a spoon into a sticky dough – no kneading needed.

2. 2

   Cover the bowl and let the dough rise in a warm spot until it has visibly grown in volume.

3. 3

   Scrape the dough into a greased loaf tin (about 30 cm), smooth the top and scatter over the remaining seeds. Let it rest once more.

4. 4

   Bake in a preheated oven at 200°C (conventional) until the loaf has a dark crust and sounds hollow when you tap the base.

5. 5

   Turn the loaf out of the tin and let it cool completely on a rack before slicing.