Mix all the ingredients together until they have combined. Be careful not to mix the salt and yeast directly together.
Lightly oil a bowl and place the mixture into the bottom of the bowl. Cover with cling film to stop the top drying out and leave to bulk ferment at an ambient temperature for 12-18 hours.
**Day 2**
Tip out onto a surface which has been well dusted with rye flour. Gently shape into a boule with a seam on one side.
Lightly oil the pot with vegetable oil or similar and gently plop the bread in, seam down.
Leave to prove for 1-2 hours with the lid on until it has doubled in size.
Preheat the oven to 230°C fan assisted.
It will be ready to bake if you poke it and it bounces back half way (which means there is some "bounce" left in the gluten).
Place in the center of the preheated oven and immediately drop the temperature to 220°C. Bake for 30-40 mintutes until done. (You can tell as it'll be hollow when tapped on the bottom or a thermometer will read 93°C when poked into the center of the bread).
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/bread/cocotte-baking-no-knead-bread/