Seeded Dill Rye Boule with Glossy Crust

Steps

1. Chop the dill and set aside. Divide the sesame seeds into 20 g for the dough and 10 g for the topping. Divide the olive oil into 5 g for the dough and 5 g for greasing the bowl. Set aside 1 tablespoon of the lukewarm water for the egg wash.
2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt. This dough is about 72% hydration and 2% salt.
3. Stir the molasses into the rest of the lukewarm water, then pour it and the dough portion of olive oil into the bowl and mix until no dry rye flour or bread flour remains.
4. Add the dill, pumpkin seeds, flaxseed and the dough portion of sesame seeds. Knead with wet hands in the bowl for 5 to 6 minutes; rye dough stays sticky, so don't add more rye flour or bread flour.
5. Grease a clean bowl with the remaining olive oil, add the dough, cover and let rise at about 75°F (24°C) for 1½ to 2 hours, until puffy and about 1½ times its size.
6. Turn the dough onto a lightly wet counter, shape it into a tight round with wet hands, and set it seam-side down on a sheet of parchment.
7. 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.
8. About 40 minutes before baking, put a lidded Dutch oven in the oven and preheat to 450°F (230°C).
9. Beat the egg with the reserved tablespoon of water to make the egg wash. Brush half of the egg wash over the loaf, sprinkle with the topping portion of sesame seeds, and score a cross on top.
10. Lift the loaf on its parchment into the hot Dutch oven, cover and bake 30 minutes. Uncover, brush the crust with the remaining half of the egg wash, lower to 425°F (220°C) and bake 15 to 20 minutes more, until deep golden and glossy and the center reads 205°F (96°C).
11. Cool the boule on a rack for at least 2 hours before slicing into 12 slices, so the rye crumb can set.