Welsh Clay Pot Bread

7
Servings
30m
Prep Time
40m
Cook Time
1h 10m
Ready In


"This bread would be a great addition to any St. David's Day dinner! From Good Food Magazine, 2005. Time does NOT include rising time"

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (169.8 g)
  • Calories 456.4
  • Total Fat - 11.6 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 41.4 mg
  • Sodium - 680.8 mg
  • Total Carbohydrate - 75.8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 5.3 g
  • Protein - 12.3 g
  • Calcium - 53.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.2 mg

Step 1

First prepare your pot. Select one clean, clay flower pot (6 inch diameter x 6 inches high). Clean thoroughly, oil inside and outside and bake three or four times in a hot oven for about 30-40 mins. You can do this while you are baking other foods.

Step 2

In a large mixing bowl, combine the flours and the salt. Add all the herbs and garlic, and mix thoroughly. Make a well in the middle.

Step 3

In a large warm jug, mix together the milk, water, honey, olive oil and the yeast and set aside for 5 minutes to proof the yeast. Pour the liquids into the center of the flour and, with a spoon, start mixing the flours into the liquid from the outside of the bowl in to the middle.Stir until the ingredients come together to form a dough.

Step 4

With clean, warm hands, knead for 5-7 mins on a lightly floured surface. Place the dough in a greased bowl, cover with oiled cling film and let rise for 30-40 mins in a warm place.

Step 5

When doubled in size, punch the dough down. Kneed for another 5 minutes.

Step 6

Now prepare the pot and ensure that it is well greased (you can line the pot with parchment paper if you wish), and mold the dough into it. Score the top of the dough, with a sharp knife, about 1/3 inch deep, which will add that extra bit of character to the loaf. Place in a warm place and allow to rise for 30-40 mins.

Step 7

Heat oven to 395F. Brush the beaten egg yolk carefully over the dough, and sprinkle with fennel seeds (if using). Place a small baking sheet on the oven shelf, then carefully place the pot in the center of the baking sheet, making sure it is stable. Bake for 35-40 minutes until golden brown. Remove the loaf from the oven (careful - the clay pot is VERY hot!) and cool for 5-10 mins, then turn out on to a wire rack to cool completely.

Tips & Variations


No special items needed.

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