It is that easy to bake 1 kg dutch oven bread:

1. The the bag with the rub and put it into a small bowl.  Add 3 tbsp of apple juice, beer or water, mix it and put it aside.
2. Put the remaining baking mixture in a bowl, add 380 ml lukewarm water (see waterline in can) and knead the dough with your hand, with a food processor or with the Thermomix.
3. Let the dough rest in a bowl and covered at room temperature (ca.24°C) for 20-30 minutes.
4. Knead the dough briefly and shape it into a loaf of bread. Tip: some flour helps with the shaping.
5. Let the dough rest for another 20 minutes at room temperature. Meanwhile, preheat the Dutch Oven on the grill or in the oven to 230°C.
6. Mix the rub until it reaches a creamy (spreadable) consistency. Tip: small pieces can be contained!
7. Spread the rub on the bread loaf.
8. Put the dough in the preheated Dutch Oven and close the lid.
9. Dutch Oven in the grill: Put the Dutch Oven with a closed lid on the grill, indirect heat, then close the lid and the ventilation slide. Bake it at 230°C for 20 minutes, then lower the heat to 180°C and bake for another 15 minutes without the lid.
   Dutch Oven in the oven: Bake the bread at 230°C top-bottom heat for 20 minutes, then decrease the temperature to 180°C and bake for another 15 minutes without the lid.
10. Tip: The Dutch Oven Bread is ready at a core temperature of 95°C!
11. Tip: The bread can also be baked without the Dutch Oven! To do that, place the dough on a baking tray covered with baking paper (moisten the baking paper with water), spread the Rub on the dough and incise the surface with a sharp knife in diamond shape. Bake the dough in the oven at 230°C top and bottom heat for 10 minutes, then lower the temperature to 190°C and bake for another 15 minutes.