Never full bread from the clay pot

Bread and Rolls

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Cook Time

3 h 20 min

Servings

Difficulty

Medium

Prep Time

20 Min

Description

This rustic bread is baked in a clay pot, giving it a particularly crispy crust. It is easy to prepare and is ideal as a main course or side dish. The preparation time is about 200 minutes, including the resting time of the dough. The bread is rich in wheat, rye and spelt and is therefore a hearty meal.

Ingredients (7 ingredients)

500 g Water
0.5 piece Cube Yeast
1 tsp Sugar
400 g Wheat flour Type 550
200 g Rye flour, Type 1050
100 g Spelt flour, Type 630
50 g Wheat flour Type 1050

Preparation (6 steps)

Activate yeast

Thermomix® Setting

3 min/99°F/Speed 2 99°F

Add 500 g water, 1/2 cube of yeast and 1 teaspoon of sugar to the mixing bowl and heat for 3 min./37°C/speed 2.

3 min

Knead dough

Thermomix® Setting

4 min/Kneading speed

Add 400 g wheat flour Type 550, 200 g rye flour Type 1050, 100 g spelt flour Type 630 and 50 g wheat flour Type 1050 and knead for 4 min./dough stage. Set the dough aside and let it rise covered for 1.5 hours.

4 min

Preparation

In the meantime, flour the work surface and grease the bread pot.

Preheat oven and clay pot

Preheat the clay pot in the oven at 245 degrees.

Shape and bake bread

Fold the dough 10 times and shape into a loaf. Place the loaf in the pot, spray with water, cut, close the lid and place on the lowest shelf in the oven. Set the oven to 245 °C top and bottom heat and bake the bread for 50 minutes.