Boil kettle, add seeds to bowl and pour over 120 g of boiling water. Set aside to cool to room temperature

Cut Rusticus into cubes add 235 g of warm water and leave for 15 minutes to float then blitz with stick blender

Add seeds to Rusticus and mix to incorporate

Whisk flour and salt together in a separate bowl

Add seed mix to flour mix and blend to a shaggy mass

Cover and leave to prove until double in size

Place in fridge overnight for slow ferment

Next morning, take out of fridge and shape into a loaf

Line a 900g to 1 kg kilogram loaf pan with baking paper and place dough seam side down into loaf pan - dust with semolina flour

Proof for further 2 to 3 hours or until well risen

Preheat Dutch oven in oven at 230°C for 45 minutes

Place loaf pan inside Dutch oven, add a cup of ice blocks and cover with lid

Bake for 30 minutes, removed lid

Turn oven temperature down to 190°C and bake for a further 20 to 25 minutes (96°C)

Remove from pan and place loaf on wire rack to cool for one hour before cutting