Clay Pot Bread

June 01, 2015

If you have a clay pot, now it's time to put it into use. This delicious bread is one of my favorites, not least because it will only take minutes to make it ready for the oven. 

The bread has strong flavor and dense consistency, which make it perfect base for irresistible party bites. It's easy to slice the bread and then cut the shapes out of the bread e.g. with a flower cookie cutter.

Pea flour give flavor to the bread, but if you have difficulties to find pea flour, replace it with barley flour. 

Scandinavian dark syrup, unlike American dark corn syrup, is processed from sugar beets. Thus, a good U.S. equivalent is American light molasses. The syrup is a bit sweeter than the molasses, but it's close enough that the substitution works well. Here I have used bread syrup, which contains 20 % malt extract.

1 bread

50 g fresh yeast
5 dl (500 g) whey (or water)
1,5 tsp salt
1 tbsp fennel seeds
1 tbsp caraway
0,5 dl oil
1 dl (70 g) bread syrup
1 dl (100 g) sunflower seeds
2 dl (100 g) pea flour
8 dl (550 g) bread flour

Soak the pot and the lid in cool water for 20 minutes.

Dissolve the yeast in the lukewarm whey in a bowl. Mix in salt, crushed fennel seeds, caraway, oil, bread syrup, sunflower seeds and the flour mix. Stir until smooth.

Pour the mixture into the greased clay pot. Cover and place the pot in a cold oven, setting the temperature for 200°C and bake (without removing the lid) for about 1 hour 30 minutes. The exact time depends on your oven.

Slide from the pot, cover and cool on a wire rack.

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