Rustic whole wheat bread

Stir the yeast through the lukewarm water and set it aside.

Meanwhile, combine the whole wheat flour and salt in a large mixing bowl. You could also add some seeds at this point for extra bite. I personally really like sunflower seeds and flax seeds in bread.

Then make a well in the center and pour in the water with the yeast.

Combine until you get a firm dough. If the dough is still sticky, add a little more flour. If the dough is too dry, add a little bit of water, 1 tablespoon at a time.

Cover the mixing bowl with the dough with a clean kitchen towel and let rise until it has doubled in size. Depending on the environment, this takes about 1 to 2 hours. In a warm place it will go faster, in a cold place it will go slower. Never let it get warmer than 40°C/105°F, because then the yeast can die. Do you want to make dough in the evening for the day after? Then let it rise in the fridge. Such an overnight rise ensures that the yeast takes longer. And it also happens to produce other aromas. Some swear that retarding bread dough gives a better taste.

When the dough has risen, it is time to loosen the dough from the sides. The easiest way is to dust the dough with a little flour and to get it between the edges with a rubber spatula. If you have a mixing bowl with a handle, it can help to turn it in all directions and let gravity help you. Once you've gotten all the way around with the flour, you should be able to roll the dough around in the bowl. Cover again while preheating the oven.

Put your empty 'Dutch oven' or cast iron casserole with lid into the oven and let it preheat to 230°C/450°F for half an hour.

Remove the hot 'Dutch oven' or cast iron casserole from the oven with good oven gloves. Place it on a heat-resistant surface (be careful: very hot!). Remove the lid and pour in the loosened bread dough. Mist with a plant mister filled with clean water and put the lid back on. This will help to keep the humidity high at the start and maximise your bread's rise.

Bake with the lid on for 30 to 40 minutes, then another 15 to 20 minutes without the lid. This last step gives the bread a crunchy crust.

After baking, let the bread cool on down a wire cooling rack.