Wholemeal Pot Bread

Wholemeal Pot Bread

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

[1] 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.

[2] Cover the bowl with plastic and let the dough rise at room temperature overnight or for 12-20 hours.

[3] 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.

[4] Cover the dough with a cloth or a large mixing bowl and let rise for about 2 hours.

[5] 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.

[6] 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!

[7] 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.