Best Bread Ever in a Clay Pot

Bread will be always a trigger in the gluten-free lifestyle. It is the perfect carrier for butter and jam, cheese, sandwich or chicken salad. But only a few have a real good consistency and taste when they are made with alternative flours to wheat flour.

It is many years I am thinking to buy a clay pot for meals and bread in the oven. And I finally got one (I decided this one).

I had this in the box for months now and a couple of weeks ago I decided it’s time to try a bread in the clay pot. I found a very promising recipe on Rezepte Glutenfrei, I tried white bread for a soup, which came out really great and tasted like ‘normal’ bread.

But as I like more the bread with a good crispy crust and a soft, dark inside I opted the next time for a darker bread with seeds. We were ‘flashed’ by the goodness of the bread. I think there is no gluten-free bread that is more like a store-bought wheat or rye bread.

For my purpose I just altered the original white bread recipe with my own combinations of flours.

I think the key of the goodness of the bread is definitely the clay pot. There are some points to pay attention before putting the clay pot into the oven. For example, you need to ‘bathe’ the clay pot in water (I use hand warm water) for at least 10 minutes. I leave it submerged in the water for the time the bread dough needs to raise. Then never put the pot into a pre-heated oven but always in a cold one.

This means you put the bread dough in the pot, the pot into the oven and only then you switch on to the temperature the bread should be baked. This way I needed to alter the time as well about the time the oven needs to heat to the right temperature. In my case it is about 10 minutes. In the recipe I found – which is already for a clay pot bread – it is about 80 to 90 minutes. That’s the time I do it, too. 240°C/460°F is also pretty high.

If you want a real crispy crust you can take the lid off the pot and leave the bread for an additional 5 minutes in the oven.

After you took out the pot (it is super hot! Pay attention!), get the bread out of the clay pot and knock on the bottom with your knuckles, it should make a hollow sound. Then the bread is ready to cool out on a cooling rack. Please let it cool out completely, so best overnight. If you cut it open before it is completely cooled, the bread gets soggy inside. And that is nothing you really want, I guess. This by the way is the hardest part in the bread baking story!

The day after indulge in this amazing bread and let friends come over for breakfast. With homemade jam, soft-boiled eggs, nut cream cheese or just some salt and olive oil on a slice – you will just love it! And don’t forget: it is a Sunday brunch treat, not a daily meal!



Bread in Clay Pot
Clay Pot Bread
Print Recipe
Servings Prep Time
20 slices 15 minutes
Cook Time Passive Time
80-90 minutes 40 minutes
Servings Prep Time
20 slices 15 minutes
Cook Time Passive Time
80-90 minutes 40 minutes
Bread in Clay Pot
Clay Pot Bread
Print Recipe
Servings Prep Time
20 slices 15 minutes
Cook Time Passive Time
80-90 minutes 40 minutes
Servings Prep Time
20 slices 15 minutes
Cook Time Passive Time
80-90 minutes 40 minutes
Ingredients
Servings: slices
Instructions
  1. Fill 450 ml lukewarm water into a jar and add the yeast. Stir briefly to dissolve the yeast in the water. Set aside.
  2. In a bowl add all the dry ingredients. Then add the oil, the vinegar and yeast-water-mixture. Now stir all with a wooden spoon or if you prefer with a kitchen machine. All ingredients should be very well combined.
  3. Place a towel over the bowl and leave it for 40 minutes in a warm place, so the dough can rise.
  4. Meanwhile fill the kitchen sink with lukewarm water and immerge the two pieces of the clay pot into the water. Let it soak for the time the bread dough rises.
  5. After the 40 minutes get the bread dough out of the bowl on the kitchen counter and with enough additional flour of your choice knead the dough again for a minute or two. Don't get a plain surface, just let enough folds on the top. The bread looks much better this way as they will open during the baking.
  6. Place the bread loaf in the clay pot, lit on the top, and in the COLD oven. Now switch on 240°C/460°F and let the bread bake for around 80 to 90 minutes.
  7. Take the clay pot out of the oven, place the lid back in the open oven and take the bread out of the pot. Be careful, pot and bread are super hot. Knock on bread's bottom (not on heaven's door). If the sound is hollow the bread can be placed on a cooling rack for at least 5-6 hours.
Recipe Notes

Instead of millet flour I tried also Teff flour. Comes out great as well.

You can slice the bread and freeze the slices. They are great right away or toasted.

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This is the clay pot I got:

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One Response to Best Bread Ever in a Clay Pot

  1. Hasi says:

    Nice Bob Dylan reference ;-))

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