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This clay pot bread recipe is a simple, delicious, and easy bread to bake at home! It’s warm, crusty, and great for breakfast or brunch.
This recipe works in a clay baking pot, or any oven-safe clay pot that has a lid. I love slicing up this bread for toast, sandwiches, or to dip in a warm cozy bowl of soup!
It’s no secret, I love baking bread and trying new ways to make it!I recently tried my Cast Iron Skillet Olive Oil Bread (YUM!) and my go-to of 4 Ingredient Dutch Oven No Knead Bread is a weekend staple.
I also love cooking in my Romertopf clay pot! Our is a favorite for sure! I wanted to try out making bread in it, and the results were fantastic!
This Clay Pot Bread Recipe Is
- Crusty on the Outside
- Soft in the Middle
- Aromatic
- Easy to Make
- Vegan
- Dairy Free
Bake Bread in a Clay Pot!
I decided to give my Dutch oven a rest, and test out my Clay Pot as a vessel to bake bread in.And the results?Absolutely delicious, warm and chewy bread with a crunchy crust. The clay pot is the perfect vessel for bread that is crunchy on the outside and soft and fluffy in the middle
I also love baking chicken in the clay pot… if you are looking for a foolproof recipe, this is our favorite! Or if you have sourdough starter, this recipe for clay pot sourdough bread is a winner.
What’s In This Clay Pot Bread?
I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
OK making bread in a clay pot couldn’t be easier! All it takes are just 4 simple ingredients, a clay pot, and a little bit of time.
- Flour: I like to use King Arthur all-purpose flour which I’ve find gives me the best and most consistent results. Perfect texture, a great flavor, and light & airy bread.
- Yeast: I like a fast rising yeast, which also gives the bread a fantastic flavor!
- Water: normal tap water works just fine!
- Salt: a fine-ground salt works best for this recipe. Don’t use coarse or flaked salt for the bread, it will bake unevenly. This fine grain Celtic sea salt is perfect.
Easy Clay Pot Bread with Pantry Ingredients
This pantry staple bread is a true wonder! It can be made with a few simple ingredients you probably already have in your cupboard. A fresh loaf of artisanal bread can be ready in no time! And you can stock up the ingredients to make this bread again and again, without a trip to the store. Check out my 125 pantry staple ingredients that I use for a stocked pantry!
The great thing about this bread is that it is super versatile!You can toast if for breakfast or turn it into Garlic Lover’s Baked Garlic Bread.If you have stale leftovers, it’ll work perfectly in
This can be cooked in a Romertopf clay pot roaster or a LoafNest Bread Dutch Oven Cooker…. I’ve even seen clay planters being used to bake but haven’t tested that out yet!
How Do I Make Clay Pot Bread?
- The previous night, add the yeast and water to a large mixing bowl.Add in the salt and the flour one cup at a time, stirring frequently.The dough should be shaggy when finished.Cover with a tea towel and allow dough to rise for 8-18 hours.
- Transfer the dough to a floured proofing bowl or to a glass bowl, and lightly dust with flour.Allow dough to rest for another hour.
- Fill the sink with lukewarm water.Submerge clay pot and lid, and soak for 15 minutes.
- Remove the clay pot from the water and towel dry. Place the clay pot with the lid on in a room-temperature oven.
- Preheat the oven to 425 degrees with the clay pot inside.
- Once oven reaches temperature, remove the clay pot from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
- Carefully remove the clay pot lid, and allow the bread to bake for another 10 minutes.
- Remove from oven, place the bread on a clean surface to cool, and wait 15 minutes before slicing!
Bake Clay Pot Bread with Herbs and Spices
What’s great is that you can bake this bread with any flavors you want.Add lemon and rosemary, or olive oil and thyme, or garlic and chopped olives, etc. etc. the possibilities are endless.
I love this clay pot bread recipe because of how simple it is to make! I actually use the backing method for sourdough bread too, using my Simple Sourdough Starter Guide and recipe for baking your first loaf!
What Do I Serve With Clay Pot Bread?
This bread is on my list of Top 125 pantry staple ingredients and recipes, and goes great with the following meals:
Clay Pot Sourdough Recipe (Vegan, Vegetarian)
Easy Blackberry Chia Seed Jam (Vegan, Paleo, Gluten Free)
Slow Cooker Summer Ratatouille (Vegan, Paleo, Whole30, Gluten Free)
Vegan Tuscan Kale and White Bean Soup, Ribolitta (Vegan, Gluten-Free Option)
As always, if you make this clay pot bread be sure to leave me a comment, rate this recipe, and tag me on Instagramso I can feature you. I love seeing all your photos of my recipe recreations!
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Clay Pot Bread (No Knead)
Kelly Jensen
Simple homemade clay pot bread is a no-knead recipe that is delicious and easy to make at home!Warm, crusty, and great for breakfast or brunch.
4.79 from 28 votes
Print Recipe Pin
Cook Time 45 minutes mins
Total Time 45 minutes mins
Course Bread
Cuisine American
Servings 12
Calories 155 kcal
Equipment
Clay Pot with Lid
Ingredients
- 4 cups flour of choice I usually use a mix of 2 cups bread flour and 2 cups all-purpose
- 2 cups warm water
- 2 teaspoons Himalayan sea salt
- 1 teaspoon active dry yeast
- 1 teaspoon herbs for flavor like rosemary, garlic, everything bagel seasoning, etc. Optional
Instructions
The previous night, add the yeast and water to a large mixing bowl.Add in the salt and the flour one cup at a time, stirring frequently.The dough should be shaggy when finished.Cover with a tea towel and allow dough to rise for 8-18 hours.
Transfer the dough to a floured proofing bowl or to a glass bowl, and lightly dust with flour.Allow dough to rest for another hour.
Fill the sink with lukewarm water.Submerge clay pot and lid, and soak for 15 minutes.
Remove the clay pot from the water and towel dry. Place the clay pot with the lid on in a room-temperature oven.
Preheat the oven to 425 degrees with the clay pot inside.
Once oven reaches temperature, remove the clay pot from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
Carefully remove the clay pot lid, and allow the bread to bake for another 10 minutes.
Remove from oven, place the bread on a clean surface to cool, and wait 15 minutes before slicing!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!
Nutrition
Calories: 155kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 391mgPotassium: 54mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 8mgIron: 2mg
Keyword bake bread in clay pot, Boiling Water, Clay Pot Bread, flour, Romertopf bread, romertopf bread recipe, Romertopf Recipes, Salt, yeast
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About the Author: Kelly Jensen
Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.
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