Clay pot breads are literally breads baked in clay plant pots. They gain the shape of the pot and are always a hit when served to your guests. This is a savoury bread that’s designed to be served with soup. It’s easy to make, but you will need to put aside a little time to prepare and season the bread. Interestingly the first of these breads I encountered was a steamed breakfast bread from Cape Verde (which I present next). This, however, is a true bread.
Prep time: 20 minutes/Cook time: 100 minutes/Serves: 6 (+80 minutes proving)
Ingredients:
100g Strong 100% wholemeal flour
350g Strong Unbleached white flour
1½ tsp salt
1 tbsp fresh chives, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh coriander (cilantro) leaves, chopped
1 garlic clove, crushed
150ml lukewarm milk
150ml lukewarm water
1 tbsp organic clear honey
3 tbsp extra-virgin olive oil
7g sachet active dried yeast
1 egg, beaten for glazing (optional)
fennel seeds, for sprinkling (optional)
Method:
You will need to prepare and season your clay pot well before-hand. The pot you need should be a clay flower pot at least 15cm in diameter at the top and 15cm tall. Clean thoroughly in warm soapy water then allow to air dry before liberally oiling the inside and outside. As soon as you’ve oiled the pot, bake in a hot oven for 30-40 minutes. Repeat this seasoning 3-4 times. For economy’s sake do this whilst baking other foods (Sunday lunch or when baking a cake is good).
When ready to bake, mix both flours with the salt in a large mixing bowl then stir in the herbs and garlic. Mix well with a fork, form a well in the centre and set aside.
In a warmed jug, combine the milk, water, honey and olive oil. Stir to melt the honey before whisking in the yeast. Set aside for a few minutes until frothy, so the yeast is active. Pour the liquids into the well in the flour. Start mixing by bringing the flour from the outside of the bowl into the liquid.
With clean hands, continue mixing until the ingredients are well incorporated and come together as a dough. Knead this well for 5-7 minutes in the bowl then turn out onto a floured work surface and knead for 10 minutes more until smooth and elastic. Shape into a ball, transfer to a large, oiled, bowl and cover with greased clingfilm (plastic wrap). Set aside in a warm place to prove for 40-50 minutes, until nicely risen.
After this time, knock the dough back by punching a hole in the centre. Turn out onto your floured work surface and knead for 5 minutes.
Liberally grease your pot and line with greaseproof paper if you desire. Mould the dough into the pot then use a sharp, oiled, knife to score the top of the dough. Put in a warm place and allow to rise for 30-40 minutes. In the meantime, pre-heat your oven to 220C (200C fan, 400F, Gas Mark 7). Glaze the top with beaten egg and sprinkle over a few fennel seeds. Carefully place the pot on a baking tray then transfer to the centre of your pre-heated oven.
Bake for 35-40 minutes, until the loaf is golden brown. Remove the loaf from the oven and set aside to cool for 5-10 minutes. Now carefully turn out onto a wire rack and allow to cool completely (take care as the pot will be very hot).
Serve with soup.
