1.    Pour water into the mixing bowl and add yeast, vinegar, and honey.

2.    Let it sit for a moment and then stir the yeast into the water.

3.    Add the flour and mix it with the water.

4.    Let the dough sit on the kitchen counter for an hour to autolyse.

5.    Add salt and knead it with the dough hook on the kitchen machine at low-medium speed until the dough releases from the bottom (10-15 minutes). If the dough does not release at medium speed, increase the speed for the last couple of minutes.

6.    Sprinkle rye flour on the counter, moisten your hands (so the dough doesn't stick), take the dough out and place it on the counter.

7.    Moisten your hands again, fold the dough and tighten it up.

8.    Dust the dough with rye flour and place it in a proofing basket (I give my proofing basket a bit of oil, cover the bottom and sides with rye flour, and place a piece of baking paper at the bottom first).

9.    When the dough fills a little over half of the basket, pour water into the top and bottom of your Römertopf and let them soak for 10 minutes.

10.    Then pour out the water and place the Römertopf in a cold oven and set to 250 - 275 degrees Celsius (527 degrees Fahrenheit).

11.    When the dough fills the entire basket, take the Römertopf out of the oven, turn the dough into it, make a slit along the top of the bread with your sharpest knife, put the lid on and place it back in the oven.

12.    Bake the bread for 20 minutes with the lid on, remove the lid and bake for an additional 10 minutes at 230 degrees Celsius (446 degrees Fahrenheit).

13.    Take the bread out and let it cool on a rack.