Rosemary Walnut Seeded Boule with Egg Glaze

Steps

1. Prep first: toast the walnuts in a dry skillet over medium heat for 4–5 minutes until fragrant, cool, then chop roughly.
2. Divide the water: beat the egg with 1 tablespoon of the water for the glaze and refrigerate it; keep the rest of the water for the dough.
3. Divide the sesame seeds: set aside 1 tablespoon for the top and keep the rest for the dough.
4. In a large bowl, whisk the bread flour, whole wheat flour, instant yeast, salt and rosemary to make the dry mix.
5. Stir the honey and olive oil into the remaining lukewarm water, pour it into the dry mix and stir into a shaggy dough. This is about 69% hydration and 2% salt.
6. Knead 8–10 minutes until smooth and elastic, then knead in the walnuts, flaxseed, pumpkin seeds and the dough portion of the sesame seeds until evenly spread.
7. Cover and let rise at about 75°F (24°C) for 1½–2 hours, until doubled in size.
8. Turn the dough out, press gently, and shape a tight round boule. Set it seam side down on a sheet of parchment.
9. Cover and proof at about 75°F (24°C) for 45–60 minutes, until puffy and it springs back slowly when poked. Meanwhile, put a lidded Dutch oven in the oven and preheat to 450°F (230°C) for 45 minutes.
10. Brush the boule all over with the egg glaze, sprinkle with the reserved sesame seeds, and score a cross on top with a sharp knife.
11. Lift the boule by the parchment into the hot Dutch oven, cover and bake 25 minutes.
12. Uncover, lower the oven to 425°F (220°C) and bake 15–20 minutes more, until deep golden and glossy and the center reads 190–210°F (88–99°C).
13. Cool the loaf on a rack for at least 1 hour before slicing into 12 slices.