This is the closest bread to the one I like having back home in the Czech Republic made in regular oven. The most important piece of equipment here is a round or an oval-shaped oven dish which also has a lid (about 23cm in diameter).
2 cups semi-coarse wheat or spelt flour (a cup that I used holds about 3 dl)
1 cup fine flour (wheat or spelt)
1 cup rye flour
1 tsp caraway seeds plus some for sprinkling
2 tsp salt
1/2 tsp dry yeast
1 tsp vinegar (I used white wine vinegar, but you can use the basic distilled vinegar as well)
2 cups cold water
The most important piece of equipment here is a round or an oval-shaped oven dish which also has a lid (about 23cm in diameter).
Mix everything together in a bigger bowl until there are no lumps. Sprinkle some flour on top, cover with a dish towel and let it rise for 10 – 18 hours. I have tried with the minimum and it worked fine. You can prepare the dough in the morning and bake when you get home. No kneading is actually needed, so most of the time actually goes into waiting. When it’s risen, mix it again with a wooden spoon, sprinkle again with some flour and let it rest for 30 mins. During this time, heat your oven to 230C and put your oven dish inside to heat up at the same time(without the lid). During this half hour the dish should be pretty hot. Using a spatula, pour the dough into the heated dish. Cover it with a lid and bake for 30 minutes, take the lid off and bake for another 20 minutes on 220C. Pop it out of your dish, turn it around so the crust doesn’t get flat, let it cool and enjoy.
Michaela Kei 