In a medium sized bowl combine the flour and yeast. Mix with a fork to combine.
To the bowl add the halloumi, orange juice, water, orange zest and chopped fresh mint. Mix well, either with a wooden spoon or rubber spatula until there is no dry flour visible (it is well mixed). Cover your bowl with plastic wrap, cover that with a clean kitchen towel and allow to rest in a draft-free place for at least 12 hours and up to 18 hours.
After the long resting period, take a similar sized bowl and coat it with a bit of vegetable oil. Sprinkle some flour into the oiled bowl and shake the bowl around to distribute the flour as evenly as possible over the oil. Then, simply transfer the dough (which should have risen quite a bit at this point) from the original bowl into this second bowl.
Cover with plastic wrap, and then a clean kitchen towel. Allow to rise in a draft-free place for at least 2 hours.
Approximately 30 minutes before you will be baking your bread, preheat your oven to 475 degrees Fahrenheit. Place a covered cast iron or enamel pot (bit enough to hold your bread dough) onto the middle rack and allow it to come to temperature for at least 30 minutes.
Carefully remove the pot from the oven, remove the lid, and carefully place a piece of parchment paper along the bottom of the pot and coming up the sides. Use oven mitts or a wooden spoon to help you place the parchment paper in the pot as it is quite hot and you must be careful not to burn yourself. Transfer the dough into the pot and onto this parchment paper. Replace cover, and place pot onto the middle rack of your oven. Bake, covered, for 30 minutes.
After 30 minutes, remove the lid and continue to bake the bread for 15 – 20 minutes. Remove pot from oven and using heat proof mitts or gloves, remove the bread from the pot. Allow it to cool on a wire rack for at least 30 minutes before cutting into it.