My favourite bread is baked in a pot. Doesn’t really matter which one, just as long as it can stand to be put in the oven. I have been using a Poyke as well as a regular iron one bought in Ikea. There are a million variations of this bread on the internet, mine is as follows:
350 ml of lukewarm water
10g of fresh yeast (can also be dry if you prefer)a
1 teaspoon honey
250g multigrain/ rye/ whole-wheat flour
About 300g wheat flour
½ teaspoon salt
Mix the yeast in the water, then add the honey. Add the first kind of flour and mix, then add salt. Then add the wheat flour and knead until the dough is not sticky anymore. Cover with a kitchen towel and let stand to raise on the kitchen counter for at least 12 hours (for example overnight).
After the dough has raised for the appropriate hours add about a handful of wheat flour and knead for a few seconds (I kind of “fold” it over a few times). Let stand again for about two hours.
Heat your oven to 225°C and at this stage put the empty pot in the oven so that it achieves the same temperature as the oven. When the temperature is reached, take out pot and oil it lightly (be careful, it is hot!). Pour the dough into the pot without touching it too much. Make with the lid on for 20 minutes, then remove lid and bake for 20 minutes more.
You will get a really nice bread with a crunchy crust, great for sandwiches or as a side to any dish!