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!