Ingredients

• 3 cups Artisan Bread Flour
• 1 ½ cups Warm Water
• 2 tsp Salt
• ½ tsp Active Dry Yeast or Instant Yeast

• ¾ cup Sunflower Seeds divided
• 3 Tbsp White Sesame Seeds divided
• 2 Tbsp Poppy Seeds divided

• 1 Tbsp minced fresh Sage
• 1 Tbsp minced fresh Rosemary
• 1 Tbsp minced fresh Thyme
• ¼ cup shredded Parmesan (optional)
• Large Flake Sea Salt (optional)

• ½ cup dried Cranberries
• 1 Tbsp Orange Zest
• Juice of 1 Orange plus enough hot Water to equal 1 ½ cups
• 2 Tbsp Brown Sugar Sparkling Sugar

Instructions

1. In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Cover bowl with plastic wrap. Let dough rise at room temperature for 10 hours.
2. Preheat oven to 450ºF. Place a 4 quart Dutch oven into the preheated oven, without lid, for 30 minutes.
3. While Dutch oven heats, turn dough onto a well-floured surface and form into a ball with floured hands. Cover dough loosely with plastic and let rest for 30 minutes. With floured hands, place the dough into heated Dutch oven.
4. Cover Dutch oven with its lid and bake for 30 minutes. Remove cover and bake for 12 minutes more.
5. Remove loaf from Dutch oven and cool completely before slicing.

1. To the flour mixture, add ½ cup sunflower seeds, 2 tablespoons sesame seeds and 5 teaspoons poppy seeds and mix as usual. Just before baking, mist the top of the loaf lightly with water and sprinkle with the remaining seeds.

1. Add the herbs and Parmesan, if using, to the flour mixture and mix as usual. Just before baking, sprinkle the top with large flake sea salt, if desired.

1. Soak dried cranberries in orange juice and hot water for 15 minutes. Add cranberries and soaking liquid plus orange zest and brown sugar to the flour mixture and mix as usual. Just before baking, sprinkle the top with sparkling sugar.