Garlic Feta Seeded Spelt Dutch Oven Loaf

Steps

1. Prepare the garlic first: warm half of the olive oil in a small pan over low heat, add the garlic and cook gently for 4–5 minutes until soft and pale gold, not brown. Let it cool completely.
2. In a large bowl, stir together the whole spelt flour, bread flour, instant yeast and oregano to make the dry mixture.
3. In a jug, stir the honey into the lukewarm water until dissolved, then pour it into the dry mixture and mix to a shaggy dough. Cover and rest 20 minutes.
4. Sprinkle the salt over the dough, add the cooled garlic with its olive oil, and knead in the bowl for 5–6 minutes until smooth; spelt dough is delicate, so stop once it holds together and feels supple. This is about 72% hydration and 1.4% salt.
5. Knead in the pumpkin seeds and half of the sesame seeds, then gently fold in the feta so the chunks stay whole.
6. Coat a clean bowl with the remaining half of the olive oil, add the dough, cover and let rise at about 75°F (24°C) for 60–75 minutes, until nearly doubled in size.
7. Turn the dough out onto a clean counter, shape it into a tight round boule, mist or brush the top with a little water from the tap and press it into the remaining half of the sesame seeds. Set it seam-side down on parchment.
8. Cover and proof at about 75°F (24°C) for 40–50 minutes, until puffy and it springs back slowly when poked. During the last 30 minutes, place a lidded Dutch oven in the oven and preheat to 450°F (230°C).
9. Score the top with a sharp blade, lift the loaf by the parchment into the hot Dutch oven, cover and bake 25 minutes.
10. Uncover, lower the heat to 425°F (220°C) and bake 15–20 minutes more, until deep golden and crisp and the center reads 200–205°F (93–96°C).
11. Cool the loaf on a rack for at least 1 hour before cutting into 12 slices, so the crumb sets and the crust stays crisp.