My final entry for Real Bread Week sees me gardening in the kitchen to combine my hobbies in one place. What are you saying? You can’t bring dirty garden pots indoors. I’m reporting you! Well now, just wait a minute and I’ll explain…

Baking bread in clay pots is not new (hipsters take note – this could be the next ironic moment), after all the Romans did it and the Egyptians before them. If you decide to give these rolls a try please, please remember: use clay pots and only clay pots. To begin, use new ones not the stained cobwebby relics in the back yard. The pots I’m using cost £0.49 each so as far as new kitchen utensils go they’re a bargain (by the way, keep your new pots solely for bread). Once seasoned they should last a long time.

Seasoning your pots:

  • Rinse under running water to remove dust etc and allow to dry.
  • Work generous amounts of vegetable oil in to the pots (inside and out) using paper towel.
  • Place pots on a baking sheet and ‘bake’ for 30 minutes @200°c
  • Allow to cool before repeating the oiling process at least once more

 Okay. Your pots are seasoned and ready to bake. You will need the following (makes 4x100g rolls)…

  • 250g strong white flour
  • 160ml water (you might not need all of it)
  • 5g fine salt
  • 5g fast action yeast
  • Seeds of your choice (1tsp each of poppy seeds, linseeds, millet seeds, sesame seeds)

Form a dough and shape to a ball. Leave covered for one hour. Tip out and divide into four smaller balls.


Lightly oil the pots once more before placing the dough balls inside…

Cover once more and leave until the dough has risen to just above the pot rim…

 Bake @220°c until the tops are golden brown, usually fifteen minutes or so. Allow to cool. Brush tops with melted butter for a sheen even Charlie can’t match.

Okay smarty-pants. Looks good so far. I take it that seasoning the pots stops the clay drawing moisture from the dough. Anything else, oh wise one? Well yes. Seasoning the pots gives them a non stick quality – once done correctly you need only smear a few drops of oil inside each pot before next use.

Would you attempt these rolls? They’re well worth a go. Let me know if you do.
I’m taking a break from BBBB but I will be back in the summer.

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3 thoughts on “Real Bread Week: Multiseed Flowerpot Rolls

    1. Thank you, Sophie. Sorry for taking so long to reply. Yes, the pots make great little breads but be careful not to overbake – being so small they can dry out quickly. If you try them, I’ll be interested in your results.

      Liked by 1 person

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