Rustic bread in a roaster

When using fresh yeast, stir it with the honey first.

Put all ingredients in a large bowl, pour water over them and stir until dry spots are no longer visible. Cover the bowl with cling film and refrigerate overnight. The next morning, put in the warm for another 2 – 3 hours so that it rises even better. A bubbly dough has formed.

Put about 3 tablespoons of flour on the work surface and let the dough slide over it with the help of a spatula. Now put some flour on top of the dough and possibly also around the outside, then fold the dough with your hands like you would fold an envelope.
So, just fold a part on the right to the middle, then on the left and then do the same at the top and bottom. You can also just push the dough together with the flour (it’s easier if you’ve never done this before). Thanks to the flour, the dough no longer sticks to your fingers. The flour shouldn’t be kneaded in, it just stays around on the outside and is used to get the dough into shape.
Place the dough with the open side down in a roasting tin, which should be lined with baking paper and then bake everything together with the lid.

Baking times in a hot oven:
7 min. At 250 ° C with the lid closed,
35 min. At 230 ° C with the lid closed, then remove the lid and dry for approx.
Bake or brown for 15 minutes at 230 ° C without a lid.

The bread gets such a wonderful crust – like from the baker. That’s what the closed lid does

Tips: I often use a salad mix, sunflower seeds, nuts, sesame seeds, and flax seeds. But anyone can do that as they want. It is only important that the roaster or saucepan does not have a plastic part anywhere and that its size should be appropriate for the amount of dough, otherwise the bread will be a bit wide and will no longer look so nice.