No-knead bread in a Roman pot

Ingredients for 1 servings:

• 300 g wheat flour type 405
• 270 g spelt flour
• 1 tsp, sifted dry yeast
• 490 ml water, lukewarm
• 2 ½ tsp salt
• 1 tsp, leveled bread spice mix
• 1 handful of walnuts
• Oil and flour, for the Roman pot

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 14 hours 5 minutes

simple and without fuss

Mix all the dry ingredients. Then add the warm water and mix everything together loosely with a spatula. Don’t worry if there are any dry lumps of flour in between. Cover and set aside for about 12 hours (I like to do this overnight). Soak the Roman pot in water for about 10 minutes (so that it is completely submerged in water, not just the inside). Then pat the inside of the Roman pot dry, grease it with oil (I use rapeseed oil), and then lightly flour it. Slide the dough into the Roman pot and place it in a cold (!) oven. Put the lid on and bake for 90 minutes at 200°C (top/bottom heat). Then remove the lid and bake for about 15 minutes more, until the bread has a nice brown crust. Immediately turn it out of the pot onto a wire rack and let it cool.