Ingredients
- 1 3/4 cups ray flour
- 2 1/2 cups flour
- 1 1/2 teaspoons salt
- 1/2 cup finely chopped walnuts
- 1/4 cup flax seeds
- 3 tablespoons cocoa powder
- 2 teaspoons coriander powder
- 1/2 teaspoon yeast
- 1 cup of starter
- 2/3 cup buttermilk
- 1 cup water
- 3 tablespoons melted butter
- 3 tablespoons molasses
- 1/2 cup strong black coffee
Directions
1Combine dry ingredients, mix well. Combine wet ingredients, mix well. In the large bowl, combine wet and dry ingredients. Mix well. The dough will be sticky. Cover your dough and let it rise for 1 hour and 30 minutes. Knead the dough for 5-10 minutes inside your mixing bowl. Line your large mixing bowl with parchment paper and set it aside.
2Spread a little flour on the work surface, and quickly before your dough starts sticking to your hands, shape it into a ball and place your loaf inside the bowl with parchment paper. Cover it and let it rest for about 30 minutes. Cut lines through your dough. Cover the dough and leave to prove for 1 hour. Brush the sliced parts with water and sprinkle sesame seeds and walnuts all over it, pressing them gently into the surface. (This part is optional.)
3Preheat the oven to 425F With your dutch oven inside the oven. Transfer your loaf inside the dutch oven and cover it with the lid. Bake for 45 minutes, then turn the oven down to 350F, take the lid off, and bake for 27 minutes or until dark, crusty-looking, and well-baked at the bottom.
Add all dry ingredients except for walnuts and flax seeds. 
Mix well. 
Add walnuts and flax seeds. 
Mix well. 
Mix well all the wet ingredients. 
Combine wet and dry ingredients. 
Mix well, cover, and let it rise. 
Let it rise for 30 minutes. 
Cut lines however you like. Cover and let it rise for one more hour. 
With a brush, wet down slashes. 
Transfer loaf into the Dutch oven and cover slashes with walnuts and sesame seeds. 
