Walnut bread in casserole

We've been on holiday for a few days and were,among other things, on a cooking class at our kitchen gods, Hugh Fernley Whittingstall, farm, River Cottage. It was amazing and we covered so many things in cooking, from baking beetroot brownies to joint a guinea fowl. Before we left, I made this bread, and if I may say so myself, this is the most beautiful bread I've ever made! Yes bread can be beautiful, if I had been a bread I had been attracted to this bread. So here is a photo-bomb of the bread.

Walnut bread in casserole

3-4 peas of yeast

350 g cold water

1 ½ tsp salt

60 g of walnut kernels

300 g strong bread flour

100 g rye flour

Crumble the yeast into a bowl and dissolve it in water. Stir in salt and walnuts, then stir in the flour so that it just mixes with the rest of the ingredients. Wrap the bowl with plastic and let the dough rise overnight at room temperature.

Place the cast iron pan in a cold oven and heat to 275 degrees C. Use a spatula to loosen the dough from the bowl and gently turn out the dough on a floured surface. Fold the dough a few times over itself using a spatula. Then scrape down the dough into the hot cast iron pot and put the lid on. Bake for 5 minutes, then lower the heat to 225 degrees C. Bake the bread another 30 minutes. Remove the lid and bake for 20 more minutes. Remove the bread and let it cool on a rack.