6 C ‘better for bread’ flour (may use 2 C whole wheat, and or 1 C Rye to make 6 C)
1 1/2 T Sugar (I prefer brown)
1 T Salt
1/2 tsp yeast (original recipe calls for Instant, I found - contrary to multiple blogs - Active Dry works just fine; I suspect any yeast would work!!)
Optional 1/4-1/2 C Onion Chips
Optional 1/2 - 3/4 C Multi (7, 9, or 12) Grain Cereal
I use a large Tupperware cake holder/transporter and mix the dry ingredients using the cover as a bowl, just close the lid (actually the base of the cake transporter) and shake the contents thoroughly.
I also normally use about 1/2C of SourDough (Rye based, started from grapes years ago (bacteria on the skins of non-sprayed fruit), quite tangy!)
Add 2 3/4 C water (adjust a bit for how much chips and cereals used) and with a strong wooden spoon mix well. I like to keep the dough on the dry side.
Optional sometimes I add 1/2C of pesto

Any combination - including any or all of the optionals - results in great flavors
Rising at a cool temperature (50-70F) (right in the closed cake transporter - its base is used as a well sealing lid) for about 20 hours really brings out the flavors. Same wooden spoon is then used to fold the outside of the dough into center - if you’re talented you can balance the dough mass on the spoon and flop it upside down back into the ‘bowl’ for another 4 hours of second rising. I preheat to 400 F with a very small (2 qt) Le Crueset-like pot (mine is actually a Belgium made Descoware pot) which just fits into our toaster oven (I actually had to grind down the lid’s handle by about 1/4″). When the air conditioner is fighting the heat given off by our regular oven, I bake in the toaster oven outside the house. When using the regular oven I use a 51/2 qt. Circulon pot; the foil protection (see below) is not needed in the regular oven.

I then take the preheated pot out of the toaster oven, close its door and working rapidly flop the dough into the pot - same back into the oven which will be re-set to 375F (convection) for 35 min. I find working in the open rather than in the confines of the oven (even when I use a regular oven) is far safer from a burn perspective. I open to take the Descoware’s lid off and reset for 375F and 35 min again. About 15 min into the lid-off portion of the bake I place a tin foil over the pot to prevent burning the top of the bread - it’s really close (< 1″) to the heating elements. I leave the bread in the cooling oven (door still closed) for another 15 min before shaking unto a cooling rack. Wait one hour before slicing, then spread with unsalted butter and love life!
My loaves typically weigh 3 1/4 lbs.

I took on this recipe here: http://red-icculus.com/?p=21

One slight fix you might make: it should be much-vaunted (vaunted:praised boastfully or excessively) not much-vaulted (vaulted:having a hemispherical vault or dome).