Garlic Walnut Seeded Whole Wheat Boule

Steps

1. Heat the oven to 375°F (190°C). Toss the garlic with half of the olive oil in a small foil packet and roast 25 minutes until soft; cool and mash. Toast the walnuts on a tray in the same oven for 8 minutes, cool and chop.
2. In a large bowl, stir the whole wheat flour, bread flour, flaxseed, yeast and salt.
3. Add the water, honey, mashed roasted garlic and the remaining half of the olive oil; mix to a shaggy dough and rest 20 minutes so the whole wheat flour absorbs the water. This is about 78% hydration and 2% salt.
4. Knead 8 minutes until smooth and slightly tacky, then knead in the walnuts and 15 g of the sesame seeds (about three-fifths).
5. Cover and let rise at about 75°F (24°C) for 1 to 1.5 hours, until nearly doubled in size.
6. Shape into a tight round, mist the top with water and press it into the remaining 10 g of sesame seeds. Place seam side down on parchment, cover, and proof at about 75°F (24°C) for 45 to 60 minutes, until it springs back slowly when poked.
7. Meanwhile, put a lidded Dutch oven in the oven and preheat to 475°F (245°C) for 45 minutes.
8. Score the top, lower the loaf on its parchment into the hot pot, cover and bake 25 minutes.
9. Uncover, reduce to 450°F (230°C) and bake 15 to 20 minutes more, until deep brown and 205°F (96°C) in the center.
10. Cool on a rack at least 1 hour before slicing into 12 slices so the crust stays crisp.