Bake Bread In a Pot – That’s How It Works

Baking bread in a pot – instructions

Both a Roman pot and a cast iron pot are suitable for baking.

• For the bread, you need 1 kg of flour (wholemeal, spelled, rye or wheat), 1 teaspoon each of dry yeast and salt as well as 800 ml of lukewarm water. If you use wholemeal flour, you will need 900 ml of water.
• Mix flour, yeast, and salt in a bowl. Then add the lukewarm water and mix everything into a dough without kneading.
• Cover the bowl with a tea towel and let the dough rise in a warm, draft-free place for 12 hours, preferably overnight.
• Place the empty pot in the cold oven and heat it up to 250 °C using the top and bottom heat in the oven. If you use a Roman pot, don’t forget to soak it first.
• Once the temperature is reached, remove the pot from the oven and put the bread dough in it.
• Bake the bread on the middle shelf for 60 minutes. Maintain the temperature of 250 °C.
• Take the pot out of the oven and place it on a heat-resistant surface. Allow the pan to cool for a moment before removing the bread.
• When slicing bread, make sure it has already cooled down. Otherwise, the slices will crumble apart or the dough will stick to the knife.

Use additional grains or seeds

You can refine the basic recipe with any grains or seeds.

• Use 1 handful of sunflower or pumpkin seeds for this. Nuts are also a good choice.
• If you use seeds, such as sesame, take 2 teaspoons here.
• Pour three times the amount of hot water over the seeds and grains and let everything swell for two hours.
• Important: If you use grains and seeds, add the salt to the dough instead of adding it to the swelling process.
• Then stir the dough and add the swollen grains and seeds.