What do you think? I used my standard bread recipe and baked in a covered pot for half an hour at 220C and then uncovered for 15 minutes. The crust is really crunchy! I know, because I bake a second, smaller loaf and cut it a few minutes after taking it out of the oven. The flour is a mix of strong white flour, granary, spelt, and rye, and I used treacle for ‘sugar’. Tastes good too!