Casserole bread with durum and wheat

We are about to try a diet which means that we only eat about 600 calories a day 2 days a week. According to some findings it could be helpful for all sorts of things, such as reducing the risk of cancer, diabetes and cardiovascular disease. I do not really know how the long term effects looks but it feels like a diet worth trying. The best part is that I do not have to give up anything, which is something I have had problems with various other diets I've tried. 2 days a week, we eat a little less and healthier, the rest of the week we can eat normally. It almost feels a little better to get to eat that homemade bread the day after we had a low calorie day, you start to long for some things, though not so much so as to perish of thirst for something during the day we eat a low calorie diet.

Casserole bread with durum and wheat

 3-4 peas of yeast
350 g cold water
1 ½ tsp salt
300 g strong bread flour
100 g durum wheat flour

Crumble the yeast into a bowl and dissolve it in water. Stir in salt and 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.

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