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No-Knead Bread with Buckwheat, Rye, Seeds and Nuts

Name: No-Knead Bread with Buckwheat, Rye, Seeds and Nuts
Ingredients: 2 cups whole-wheat flour (wholemeal); 11 cup buckwheat flour; 11 cup rye flour; 11 tbsp chia seeds; 1½ cup toasted hazelnuts; 1½ cup walnuts; 1½ cup toasted sunflower seeds; 11 tsp instant yeast; 11 tsp salt; 12 &1/2 cups purified water; 1 *extra flour to sprinkle the working surface and bowlIn a large bowl combine flour, yeast, salt, nuts and seeds, then add water.; 1 Stir to combine and obtain a sticky dough.; 1 Cover the bowl with a clean towel and let the dough rise at room temperature for for 12 hours (until bubbles appear on its surface).; 1 Sprinkle a working surface with flour, transfer the dough on it, fold it once or twice and give it a ball shape.; 1 Sprinkle abundantly the bowl with flour, place the dough inside, cover with a clean towel and let it rise for two more hours (it should double its size).; 1 With about 20 minutes before the dough is ready, heat the oven at 220ºC/450ºF and place a cast-iron pot or a clay one into the oven, empty, to accumulate heat.; 1 Remove the pot from the oven, carefully transfer the dough into it, cover with a lit and bake for 30 minutes.; 1 Remove the lid and bake for 40 more minutes.; 1 Remove from the pot and let cool for a 10 minutes before slicing.

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2 cups whole-wheat flour (wholemeal)
11 cup buckwheat flour
11 cup rye flour
11 tbsp chia seeds
1½ cup toasted hazelnuts
1½ cup walnuts
1½ cup toasted sunflower seeds
11 tsp instant yeast
11 tsp salt
12 &1/2 cups purified water
1 *extra flour to sprinkle the working surface and bowlIn a large bowl combine flour, yeast, salt, nuts and seeds, then add water.
1 Stir to combine and obtain a sticky dough.
1 Cover the bowl with a clean towel and let the dough rise at room temperature for for 12 hours (until bubbles appear on its surface).
1 Sprinkle a working surface with flour, transfer the dough on it, fold it once or twice and give it a ball shape.
1 Sprinkle abundantly the bowl with flour, place the dough inside, cover with a clean towel and let it rise for two more hours (it should double its size).
1 With about 20 minutes before the dough is ready, heat the oven at 220ºC/450ºF and place a cast-iron pot or a clay one into the oven, empty, to accumulate heat.
1 Remove the pot from the oven, carefully transfer the dough into it, cover with a lit and bake for 30 minutes.
1 Remove the lid and bake for 40 more minutes.
1 Remove from the pot and let cool for a 10 minutes before slicing.