An authentic German Bread, also called Bauernbrot

This is a whole wheat no-knead Bread (spelt or rye are optional.) The dough is stirred with the Danish dough whisk, rest for 17 to 22 hours or overnight, and baked at 500 F in the Dutch Oven. In this video I covered the loaf with "Everything but Bagel and Sesame seasoning blend" (optional). Most times I use caraway seeds, I wanted to try something a little different.
Recipe here: angiesweb.com/bauernbrot-or-g...
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1. Diastatic Malt that promotes the crust and texture amzn.to/3XVP3AF
2. No kneading, just stir: Danish Dough Whisk amzn.to/3Y1ER9y
3. Lodge Cast Iron Dutch oven. For easier handling, place dough on lid, cover. and bake. amzn.to/3KEEmPQ