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Updated June 2020 to match my current formula.

Ingrdients
Seeds:

• 20g sesame seeds
• 1 teaspoon coriander seeds (5g)
• 15g poppy seeds
• 30g flax seeds
• 1 teaspoon caraway seeds (5g)
• 30g sunflower seeds

Porridge:

• 130g oat bran (or wheat bran) and/or corn meal
• 1 teaspoon of cinnamon
• 540g water

Dough:

• 130 g cold water
• 3g fresh yeast / 1.5 g dry yeast
• 670g strong bread flour
• 17g Salt
• 30g dark malt syrup
• 5g apple cider vinegar or wine vinegar (1 tsp)

Preparation
One to three days before baking:

• Dry roast the seeds sesame, poppy and coriander.
• Add flax and caraway.
• Lightly mince in a morter and pestle to release flavors.
• Toast the sunflower seeds and add to the rest.
• ~
• Cook the bran (and cornmeal) with the water, covered over low flame, until cooked into a porridge.
• Cool completely.
• ~
• Add cold water, yeast, cinnamon, flour, salt, malt and vinegar.
• In a mixer, knead/mix for 5-7 minutes.
• Let rest for 5-10 minutes.
• Repeat kneading and resting about 4 times, until the dough is strong well developed.
• Cover and refrigerate overnight (and up to 3 nights).

Prepare for baking:

• Grease the bottom of a 24 cm wide pot with a thin layer of oil.
• If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal.
• ~
• Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof).
• Gently separate the dough from the sides of the bowl and give it a roughly round shape.
• Pour the dough into the oiled pot and gently press it to fill the pot evenly.
• Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above).
• ~
• At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C.
• ~
• After the dough has risen and the oven is hot:
• Optionally, sprinkle the dough with sunflower seeds, poppy and flax for decoration.
• Score the dough if desired.
• Spray some water on the dough, sides of pot and lid.
• Bake covered for about 40 minutes.
• Remove the lid and bake for another 20-25 minutes until the bread is very brown and the internal temperature is at least 97 degrees C.
• Remove the pot from the oven and remove the bread from it (wait a little for it to cool).
• Allow to cool on a cooling rack for one hour before slicing.
• ~
• For serving, return the bread to the oven for about 10 minutes (this is not mandatory, but will yield a crisper, less chewy crust, and a warm loaf).

2020's bake:

Updated June 2020 to match my current formula.

Ingrdients
Porridge:

• 20g sesame seeds
• 1 teaspoon coriander seeds (5g)
• 15g poppy seeds
• 30g flax seeds
• 1 teaspoon caraway seeds (5g)
• 30g sunflower seeds

• 130g oat bran (or wheat bran) and/or corn meal
• 1 teaspoon of cinnamon
• 540g water

Dough:

• 130 g cold water
• 3g fresh yeast / 1.5 g dry yeast
• 670g strong bread flour
• 17g Salt
• 30g dark malt syrup
• 5g apple cider vinegar or wine vinegar (1 tsp)

Preparation
One to three days before baking:

• Dry roast the seeds sesame, poppy and coriander.
• Add flax and caraway.
• Lightly mince in a morter and pestle to release flavors.
• Toast the sunflower seeds and add to the rest.

• Cook the bran (and cornmeal) with the water, covered over low flame, until cooked into a porridge.
• Cool completely.
• Remove from heat and cold water, yeast, cinnamon, flour, salt, malt and vinegar.
• In a mixer, knead/mix for 5-7 minutes.
• Let rest for 5-10 minutes.
• Repeat kneading and resting about 4 times, until the dough is strong well developed.
• Cover and refrigerate overnight (and up to 3 nights).

Prepare for baking:

• Grease the bottom of a 24 cm wide pot with a thin layer of oil.
• If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal.

• Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof).
• Gently separate the dough from the sides of the bowl and give it a roughly round shape.
• Pour the dough into the oiled pot and gently press it to fill the pot evenly.
• Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above).
• At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C.
• After the dough has risen and the oven is hot:
• Sprinkle the dough with sunflower seeds, poppy and flax for decoration.
• Score the dough if desired.
• Spray some water on the dough.
• Cover the pot with a lid the will allow it to raise.
• Bake covered for about 35 minutes.
• Remove the lid and bake for another 30 minutes until the bread is very brown and the internal temperature is at least 97 degrees C.
• Remove the pot from the oven and remove the bread from it (wait a little for it to cool).
• Let rest for 10 minutes, then return the bread to the baking stone in the oven when the oven is off, with a fan running for about 10 more minutes (this is not mandatory, but will yield a crisper, less chewy crust).
• Allow to cool on a cooling rack for one hour before slicing.

2020's bake:

Ingrdients
Porridge:

• 20 g sesame seeds
• 15 g flax seeds
• 15 g sunflower seeds
• 1/2 teaspoon caraway seeds (3 g)
• 1/2 teaspoon coriander seeds (2-3 g)
• 10 g seeds of poppy seeds
• 1 teaspoon of olive oil (4 g)
• 120 g oat bran (or wheat bran)
• 1 teaspoon of cinnamon
• 500 g of water

Dough:

• 680 g strong bread flour
• 3 g fresh yeast / 1.5 g dry yeast
• 17 g Salt
• 130 g cold water
• 30 g dark malt syrup
• 5g apple cider vinegar or wine vinegar (1 tsp)

Preparation
One to three days before baking:

• Dry roast the seeds.
• Fry the seeds in oil until crackling.
• Add oat bran, cinnamon and water.
• Cook covered  over low flame, until oat is cooked into a porridge.
• Cool completely.
• Remove from heat and add bran, brewer's yeast and cinnamon.
• Weigh the pot with the ingredients and record its weight.
• Add the water and cook covered until you get a soft porridge.
• Mix the yeast into the cool porridge.
• In a mixer bowl, combine the porridge and all other ingredients.
• Add the porridge, the malt syrup and the vinegar.
• Knead/mix for 5-7 minutes.
• Let rest for 5-10 minutes.
• Repeat kneading and resting about 4 times, until the dough is strong well developed.
• Cover and refrigerate overnight (and up to 3 nights).

Prepare for baking:

• Grease the bottom of a 24 cm wide pot with a thin layer of oil.
• If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal.
• Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof).
• Gently seperate the dough from the sides of the bowl and give it a roughly wound shape.
• Pour the dough into the oiled pot and gently press it to fill the pot evenly.
• Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above).
• At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C.
• After the dough has risen and the oven is hot:
• Sprinkle the dough with sunflower seeds, poppy and flax for decoration.
• Score the dough if desired.
• Spray some water on the dough.
• Cover the pot with a lid the will allow it to raise.
• Bake covered for about 35 minutes.
• Remove the lid and bake for another 30 minutes until the bread is very brown and the internal temperature is at least 97 degrees C.
• Remove the pot from the oven and remove the bread from it (wait a little for it to cool).
• Let rest for 10 minutes, then return the bread to the baking stone in the oven when the oven is off, with a fan running for about 10 more minutes (this is not mandatory, but will yield a crisper, less chewy crust).
• Allow to cool on a cooling rack for one hour before slicing.

Ingrdients
Porridge:

• 20 g sesame seeds
• 15 g flax seeds
• 15 g sunflower seeds
• 1/2 teaspoon caraway seeds (3 g)
• 1/2 teaspoon coriander seeds (2-3 g)
• 10 g seeds of poppy seeds
• 1 teaspoon of olive oil (4 g)
• 120 g oat bran (or wheat bran)
• 1 teaspoon of cinnamon
• 500 g of water

Dough:

• 680 g strong bread flour
• 3 g fresh yeast / 1.5 g dry yeast
• 17 g Salt
• 130 g cold water
• 30 g dark malt syrup
• 5g apple cider vinegar or wine vinegar (1 tsp)

Preparation
One to three days before baking:

• Dry roast the seeds.
• Fry the seeds in oil until crackling.
• Add oat bran, cinnamon and water.
• Cook covered  over low flame, until oat is cooked into a porridge.
• Cool completely.
• Remove from heat and add bran, brewer's yeast and cinnamon.
• Weigh the pot with the ingredients and record its weight.
• Add the water and cook covered until you get a soft porridge.
• Mix the yeast into the cool porridge.
• In a mixer bowl, combine the porridge and all other ingredients.
• Add the porridge, the malt syrup and the vinegar.
• Knead/mix for 5-7 minutes.
• Let rest for 5-10 minutes.
• Repeat kneading and resting about 4 times, until the dough is strong well developed.
• Cover and refrigerate overnight (and up to 3 nights).

Prepare for baking:

• Grease the bottom of a 24 cm wide pot with a thin layer of oil.
• If the pot does not have an anti-stick coating, sprinkle with a thin layer of semolina or cornmeal.
• Remove the dough from the refrigerator between 60 minutes (on a warm day) and two hours (on a cool day) before the baking. (It is better to err in the direction of a shorter proof).
• Gently seperate the dough from the sides of the bowl and give it a roughly wound shape.
• Pour the dough into the oiled pot and gently press it to fill the pot evenly.
• Sprinkle the dough with sunflower seeds, poppy and flax for decoration.
• Cover the pot and allow the dough to rise until it almost doubles its volume and looks soft and airy (the time approximation is as mentioned above).
• At least 45 minutes before baking, place an iron plate or baking stone on a shelf in the bottom third of the oven and heat it to 230 degrees C.
• After the dough has risen and the oven is hot:
• Spray some water on the dough.
• Cover the pot with a lid the will allow it to raise.
• Bake covered for about 35 minutes.
• Remove the lid and bake for another 30 minutes until the bread is very brown and the internal temperature is at least 97 degrees C.
• Remove the pot from the oven and remove the bread from it (wait a little for it to cool).
• Let rest for 10 minutes, then return the bread to the baking stone in the oven when the oven is off, with a fan running for about 10 more minutes (this is not mandatory, but will yield a crisper, less chewy crust).
• Allow to cool on a cooling rack for one hour before slicing.