Har suttit och kollat igenom nätet efter något intressant bröd, och detta hitade jag på http://www.justhungry.com/wine-cheese-and-walnut-whole-wheat-bread-using-almost-no-knead-method

Recipe: Almost No-Knead whole wheat wine bread with walnuts and cheese

• 2 cups (10 oz / 280g) all-purpose flour
• 1 cup (5 oz / 140g) whole wheat flour
• 1/4 to 1/3 tsp. dry yeast
• 1 1/2 tsp. salt
• 3/4 cups (177ml) lukewarm water
• 1/4 cup dry red wine
• 3/4 cups of roughly chopped walnuts
• 1/2 cup finely diced aged Gruyère, or other aged hard cheese

In a bowl, mix together the flours, yeast and salt. (Note about the yeast: I really don't know what rapid-rise yeast is in German, and there's only one kind of dry yeast sold here commonly, so I add just a tad more of that, and it works fine.) Add the liquids and mix until it forms a shaggy ball. It looks like this - the red wine does make it a light purple in color, but after it's baked it's much less noticeable.

Cover the ball and let it rise in a warm place for about 18 hours.

After 18 hours or so are up, the dough should be risen and puffy. Knead in the walnuts and cheese, and form a ball again. Make a sort of sling out of parchment paper, but cutting a length of it off and folding it into half or thirds. Set this
under the ball, in a pot or skillet, and cover the whole thing with a large bowl turned upside down over it

Set your timer to 90 minutes, and when it beeps put an enamelled cast-iron pot in the oven and set it to 500°F / 260°C, or a bit less than that if you have a convection oven. (I do, and I set it to 250°C.) Set your timer to 30 minutes.

Take out the red-hot pot carefully, take the dough by the sling, and drop it in the pot. Bake for about 30 minutes, and take off the lid; if it looks too pale for you at this point, bake for an additional 10 minutes or so.