About this recipe:One of the easiest yeast bread recipes that requires no kneading. The secret is to bake it in a cast iron pot so that the bread gets a nice crust. You can vary the type of flour from rye, oats or whatever you like. I always use 2/3 white flour and 1/3 wholemeal flour.
3/4 tablespoon dried active baking yeast
340ml lukewarm water
3/4 tablespoon salt
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Dissolve the yeast in some of the water and leave it to stand for a few minutes until it starts to foam.
Add the rest of the water to the yeast mixture, along with the salt and flour in a large bowl, and mix well. Put the dough into a very large plastic container and cover with a lid. Leave at room temperature for two hours.
Knead dough with floured hands on a floured work surface for 30 seconds and shape into a ball. Line a small tin with a large piece of baking parchment (it should stand at least 5cm about the rim all around) and put the dough into it. Cover dough and let it rise for 1 to 1 1/2 hours.
After about 45 minutes of rising, preheat oven to 230 C / Gas 8. Place a medium cast-iron roaster with a lid in the hot oven and leave for 20 minutes.
Carefully remove the cast-iron roaster from the oven and remove lid. Place the baking parchment with the bread in the hot roaster and cut off the excess parchment (no parchment should rise out of the pot). Cut a cross over the top of the bread with a sharp knife and dust with some flour. Cover and bake 30 minutes. Uncover and bake another 10 minutes. Lift bread out of the roaster with the baking parchment and let cool on wire rack.