First measure out only 360 ml of lukewarm water in a measuring beaker, in which the honey and yeast are dissolved and left to stand for a short time.
In the meantime, put salt first, then two types of flour, sourdough, butter or oil, and - if desired - baking malt and bread spices in a large bowl with a lid. Now the contents of the measuring cup are added and processed into a homogeneous dough with the dough hook. It is normal for something to stick to it. If it is too soft, add a little flour. Depending on how liquid the sourdough used is, a little more water must be added. This is best incorporated carefully in sips, for me it is about 360 - 380 ml in the finished dough. The bowl is closed with the lid and the dough is left to rise at room temperature for about 1.5 hours.
In the meantime, a Roman pot that has not been soaked is greased and dusted with flour.
Then the dough is best processed further on a lightly oiled work surface with oiled hands. To do this, it is divided into two equal parts and each part is successively folded 10 times, i.e. H. ideally always folded and folded clockwise towards the middle. The two pieces of dough are placed side by side in the Römertopf, dusted with flour and cut with a sharp knife or razor blade.
The Römertopf is placed on the lowest rail of the cold oven and the bread is baked at 240 ° C top / bottom heat for about 60 minutes with a lid. Then the bread is placed in the oven for about 10 minutes without a pot and baked until the desired brownness. Put the bread on a rack to cool.
I like to bake this bread with nettle seeds and pumpkin seed oil, which gives it a nutty taste and a nice color. I also find the division into two smaller loaves of bread very practical; one bread is usually eaten quickly, the other later or it is frozen as a supply.
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