You fry this kneading free bread in an iron pot with a lid. This way you are almost guaranteed an airy bread with a crispy and delicious crust.
250 g [0,55 lb] plain flour
250 g [0,55 lb] barley
½ tsp dry yeast
1 teaspoon sea salt
1 teaspoon honey
4 ½ dl [0.95 pt] cold water
An iron pot (20-24 cm / 8 –10 inch) with a lid
that can withstand 250 C / 480 F
This is what you do
 Day 1: Mix the dry ingredients together well in a mixing bowl. Dissolve the honey in a little warm water and add the rest of the cold water. Pour the liquid into the dry ingredients and stir the dough quickly with a spoon. The dough should be fairly loose, but not watery.
 Cover the bowl with plastic and let the dough rise at room temperature overnight or for 12-20 hours.
 Day 2: Place a baking paper on the kitchen counter, and sprinkle well with flour. Vault the dough out onto the baking paper. Stretch out the dough and fold it into the middle a few times. Put the dough with the seam down on the baking paper.
 Cover the dough with a cloth or a large mixing bowl and let rise for about 2 hours.
 A half-hour before you bake the bread, set the oven at 250° C / 480° F. At the same time put the iron pot into the oven.
 When it’s time to fry the bread vault the dough gently from the baking paper and into the hot pot. Sprinkle a little flour into the pot first. If the dough is uneven, you can shake the pot gently. Remember potholders, the pot is really hot!
 Put the lid on and bake the bread on the bottom shelf for about 30 minutes. Remove the lid and bake for a further 10-15 minutes, until the bread has been given a nice golden color. Take the bread out of the pot. When you tap the bottom of the bread you should hear a hollow sound. If the bread seems slightly underdone, you can put it on a wire rack and bake it for another approximately 10 minutes. Cool on a rack.