Adapted from Girl Verus Dough
Makes 1  cob. 
In my own personal Pilgrim’s Progress through the world of cast iron cobs, I stumbled upon this adaptation, and it has made its way into my repertoire. I substituted one of the cups of plain flour for a cup of rye flour. This adds a really distinctive flavour profile – perfect for sandwiches. The addition of pesto was HANDS-DOWN the best decision I’ve made in my life. Ever.
  • 2 cups all-purpose flour, plus more for shaping
  • 1 cup rye flour
  • 2 teaspoons sea salt
  • 1 teaspoon active dry yeast
  • 1½ cups warm water (about 43, 45 degrees c)
  • 85g pesto
  • 2 tbsp Sunflower Seeds
  1. In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water, pesto and sunflower seeds and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.
  2. Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.
  3. Heat oven to 450 degrees F. Once the oven is preheated, place an 18 inch cast iron enamel pot (with cover) in oven 30 minutes before baking.
  4. Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.
  5. Remove cast iron from the oven. Uncover dough and carefully transfer to cast iron, with parchment paper beneath. Cover and return to oven.
  6. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

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