Bread in a pot

Ingredients for 1 servings:

• 525 ml water, lukewarm
• 2 tsp sugar
• 11 g dry yeast
• 525 g wheat flour type 405
• 225 g rye flour type 1150
• 2 tsp, leveled salt
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Mix the water, sugar and yeast and let stand for 5 minutes. Place the remaining ingredients in a large bowl and knead with the yeast mixture until the dough pulls away from the sides of the bowl. If it is too sticky, add a spoonful of flour. Let it rise for about 40 minutes in an oven preheated to 50°C (top/bottom heat). Place the empty pot with the lid on the middle rack in the oven and preheat to 200°C (fan oven). Place the dough on a floured work surface and stretch it out slightly to form a rectangle. Now fold the dough about five times, once right, once left, and so on. Then remove the pot from the oven and place the dough in with the smooth side facing up. Bake, covered, for about 1 hour.