Crusty, Seeded Pale Ale Pot Boule | Oregonian Recipes

Ingredients

• 4 1/2 cups unbleached all-purpose white flour, plus more if needed (22 1/2 ounces)
• 3 tablespoons granulated sugar
• Scant 2 teaspoons salt
• 3/4 teaspoon instant, fast-rising or bread-machine yeast
• 1 12-ounce bottle well-chilled pale ale or beer
• 2/3 cup ice cold water, plus more if needed
• Vegetable oil or oil spray for coating top of dough
• 3 tablespoons sesame seeds or poppy seeds, or 1 tablespoon each sesame, poppy and flax seeds blended together, for garnish