You'll need 350gr flour (I often mix different kinds of flours. Here I used 150gr semi-wholemeal flour, 100 strong white bread flour and then some Semolina and Spelt flower)
..1 teaspoon salt..
..and 1 1/2 teaspoons soft blond sugar
Combine all in the mixing bowl of a Kitchenaid or similar mixer that has a dough hook.
Dissolve 1/2 cube fresh yeast
in 300ml luke warm water
and prepare a bowl full of mixed seeds (sunflower, pumkin, linseed, sesame etc...)
On a low speed (2 on Kitchenaid) pour slowly the yeast milk into the bowl with the flour, sugar and salt. Knead for a minute or so. Pour in the bowl of seeds. Continue to knead until a ball forms which clears the sides of the mixing bowl.
Cover with a tea towel and place in a warm and draught free environement. Let the dough rise (proof) for a minimum of an hour. Place a cast iron pot into the oven and preheat on the highest setting.
The dough will have risen to almost double it's size.
Take dough out of bowl and knead gently and briefly by hand to press the air out. Form another ball and place in a clean bowl, lined with a slightly moistened tea towel. Cover with cloth, as above and let rise for a second time, again for an hour minimum.
Again, it will have doubled in size.
Best to be enjoyed when still warm from the oven, with some salad, tapenade, cheese or salami.
Here toasted, rubbed with garlic and sprinkled with olive oil. Add extra thyme for a mediterranean flavour.