3 ½ dl (1 ½ cups) warm water

 7 ½ dl (3 1/4 cups) flour

 ½ tbsp salt

 3/4 tbsp fast acting yeast

 ½ dl (1/4 cup) raw pumpkin seeds

 ½ dl (1/4 cup) raisins

 ½ dl (1/4 cup) raw almonds

 

Combine warm water, yeast, salt and flour in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed or about a minute. Otherwise just use a spoon to stir until well combined. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise in the refrigerator for two hours. Alternatively, let rise for 2 hours at room temperature and 2 hours in the fridge. Once risen, lightly sprinkle the dough with flour and transfer to a floured work surface. Knead a few times and then add pumpkin seeds, almonds and raisins. Knead until just combined, trying to keep the add-ins on the inside of the loaf, or else they'll get too crisp while baking. Place on parchment-lined baking stone or lightly greased baking sheet. Sift a light coating of flour over the top; to help keep the dough moist. Let rest for 45-60 minutes. Preheat oven to 230 C (450 F) while the dough rests. Place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 2 dl (1 cup) of hot water ready. When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about 1 cm (½ inch) deep. Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close over door quickly. Bake the bread for 25 to 35 minutes, or until deep, golden brown. Remove the bread from the oven and cool on a rack. Store leftovers in a plastic bag at room temperature.