Easiest Bread in the World!

This super-easy recipe is versatile, fuss-free, and delicious.  The basic recipe comes from "The Minimalist" column in the NY Times.  I'll bet that many a restaurant lets their bread dough rise overnight this way, then bakes it early in the afternoon so that there are always fresh, crusty loaves of bread ready for dinner.  The texture of bread baked this way is surprisingly light and airy on the inside, with a very substantial crust on the outside.  The most surprising part of this bread-baking technique is use of a covered cast iron pot, which keeps the moisture in the bread, and then you uncover it for the last part of the baking to form the thick, golden crust.  My recipe is a variation of the original.

Easiest Rye Bread in the World

1 1/2 cups water
¼ teaspoon instant yeast
2 cups unbleached white flour
1 cup coarse rye flour
1 1/2 tablespoons caraway seeds
1 teaspoons salt
1. In a large bowl combine  the water and yeast, and let it bud.  Add the caraway seeds, then the flour, one cup at a time, blending well after each addition.  Then add the salt and blend well.
2. Cover bowl the bowl with a tight fitting plate or plastic wrap.  Let it rise for 12- 18 hours at room temperature.  The dough will look like a sticky sponge, with lots of air holes.
3. Spoon the dough onto a lightly floured surface and knead it slightly, then fold it over onto itself, twice.  Place it on a floured cookie sheet and let it rise until about doubled, which may take another hour or two.
4. At least a half-hour before dough is ready, put a heavy cast-iron pot, covered, in the oven and heat to 450 degrees.  Place the dough into the pot very carefully as it is extremely hot.  Cover the pot, place it back in the oven, and bake 30 minutes.  Remove the lid and bake for another 20 minutes until the crust is well developed.
5. Remove the fully baked bread from the pot and set it on a rack to cool.  Then slice and enjoy!