Crusty bread baked in a pot with yogurt

Ingredients for 1 servings:

• 350 g wheat flour type 550 or spelt flour type 630
• 150 g rye flour
• 100 g natural yogurt, 3.8%
• 2 tbsp balsamic vinegar, lighter
• 2 tsp salt and spices to taste
• 1 tsp honey
• 240 ml water, lukewarm
• 10 g fresh yeast
• Oil or butter for greasing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 45 minutes

Mix all ingredients, except water and yeast, in a large bowl. Dissolve the yeast in the warm water and add it. Now knead everything for about 4 minutes until you have a smooth dough, ideally using the dough hook on a stand mixer. Dust the dough ball with flour and cover with a damp cloth. Let it rise in a warm place for 90 minutes. Lightly flour the work surface, place the dough on it, and fold it 4 times. Then grease and flour a dish with a lid (a Roman pot, cast-iron pot). Preheat the oven to 240 degrees Celsius (top/bottom heat). Place the round dough ball in the dish and score the surface several times. Bake with the lid on the lowest rack for 50 minutes. If it’s not dark and crusty enough, bake uncovered for a little longer until you reach the desired result. About 5 minutes should be enough. Let it cool on the rack and enjoy it fresh.