Peanut and Seed Rye Boule

Steps

1. Toast the chopped dry-roasted peanuts, all of the pumpkin seeds and all of the sesame seeds in a dry skillet over medium heat for 4 to 5 minutes until fragrant, then cool. Set aside 10 g of the pumpkin seeds and 8 g of the sesame seeds for the topping; the rest go into the dough.
2. In a large bowl, whisk the lukewarm water with the molasses and peanut butter until smooth.
3. Add the rye flour, bread flour, instant yeast and ground flaxseed and stir into a shaggy, sticky dough. Let it rest 20 minutes.
4. Sprinkle the salt over the dough and add the toasted dry-roasted peanuts and the dough portion of the pumpkin seeds and sesame seeds. Mix with a wet hand or sturdy spatula for 5 minutes until evenly combined; rye dough stays sticky, so don't add more rye flour or bread flour. This is about 74% hydration and 2% salt.
5. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until puffy and about 1½ times its size.
6. With wet hands, shape the dough into a tight round on a damp counter and set it seam side down on a piece of parchment. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until it springs back slowly when poked and small cracks appear on the surface.
7. While the dough proofs, put a lidded Dutch oven in the oven and preheat to 450°F (230°C) for 45 minutes.
8. Brush the loaf all over with the beaten egg, then press on the reserved pumpkin seeds and sesame seeds. Score a shallow cross on top.
9. Lift the loaf by the parchment into the hot Dutch oven, cover, and bake 25 minutes. Uncover, lower to 425°F (220°C), and bake 20 to 25 minutes more until deep golden and glossy, 205°F (96°C) in the center.
10. Cool the boule on a rack for at least 2 hours before slicing into 12 slices; rye crumb needs this time to set.