2 cups all purpose flour (preferably King Arthur)
1 cup rye flour
¼ teaspoon instant yeast
1 teaspoon sea salt
A handful of caraway or nigella seeds
1½ cups water
In a large bowl combine flour, yeast, salt, and seeds. Add water and stir until uniform and no dry flour remains. Cover bowl tightly with plastic wrap and let dough rest at room temperature for 14 to 18 hours, or until top surface is dotted with bubbles.
Turn dough out onto a lightly floured countertop. Dust top of dough lightly with flour, and fold the dough over itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes.
Drape a cotton or linen towel over a large bowl, and dust liberally with flour. Dust top of dough lightly with flour, pat gently into a 6-inch circle, and fold edges into center of dough 4 to 6 times to form a ball. Place ball, seam side up, on center of towel, fold corners of towel loosely over dough, and cover loosely with plastic wrap. Let rise 1-1/2 to 2 hours, or until doubled in size.
At least 30 minutes before baking, place BreadPot or enameled cast-iron Dutch oven on lower middle rack and heat oven to 450°. When hot, carefully remove pot from oven. Slide hand beneath towel and turn dough into center of pot (if using Dutch oven, shake pot from side to side to center it, if necessary). Cover with lid and transfer to oven. Bake, covered, for 30 minutes. Remove lid, and bake 15 to 30 minutes longer, or until loaf is golden brown. Transfer to wire rack and cool for at least 2 hours before serving.