Coarse pot bread is easy to make, as there is no kneading involved, but it takes a long time. You set the dough on the first day and fry it the next day.
300 g wheat flour
200 g barley flour
1/2 dl flaxseed
1/2 teaspoon dry yeast
1 teaspoon sea salt
1 tablespoon hot honey
4.5 dl cold water
Day 1: Stir together wheat flour, barley flour, flaxseed, yeast, salt, honey and water in a bowl. The dough should be quite loose, but not flow out. Cover the bowl with plastic and let the dough rise at room temperature overnight.
Day 2: Knead the dough together and let it rise again for a minimum of 2 hours. 30 minutes before you are going to bake the bread, put the pot in the oven at 250 degrees. When the bread has finished proofing, sprinkle the pan well with flour and drop the dough in and sprinkle flour over it. Put the lid on and bake the bread on the bottom rack for approx. 30 minutes. Remove the lid and continue baking for 10-15 minutes, until the bread has acquired a golden and nice colour. Take the bread out of the pot. When you tap the underside of the bread, you should hear a hollow sound. If the bread seems a little undercooked, you can put it on a wire rack and roast it further for approx. 10 minutes. Coarse pot bread is cooled on a wire rack.
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