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Clay Pot Sourdough Recipe (Vegan, Vegetarian)

Simple homemade clay pot sourdough is fun and easy to make at home from your sourdough starter!  Warm, crusty, and great for breakfast or brunch.  This recipe works in a clay baking pot, or any oven-safe pot that has a lid.

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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 Romertopf Clay Pot Chicken & Vegetables recipe is a favorite for sure!

This Clay Pot Sourdough Recipe Is:

  • Crusty on the Outside
  • Soft in the Middle
  • Aromatic
  • Easy to Make
  • Vegan
  • Dairy Free

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Romertopf Sourdough for the WIN!

I decided to give my dutch oven a rest, and test out my Romertopf Clay Pot as a vessel to bake sourdough in.  And the results?  Absolutely delicious, warm and chewy sourdough with a crunchy crust.  So basically… perfect consistency!  The texture and crumb was exactly the same as when I bake in my Dutch Oven.  I also love baking chicken in the clay pot… if you are looking for a foolproof recipe, this Romertopf Clay Pot Chicken & Roasted Vegetables is our favorite!

Easy Bread Recipes With Sourdough Starter Discard

This Sourdough Garlic Naan recipe is the perfect way to use your sourdough discard from a starter.  I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to reuse kitchen scraps to cut back on waste.  Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.

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What’s In This Clay Pot Sourdough?

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.

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Pantry Staple Clay Pot Roaster Recipes

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 sourdough 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 sourdough 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 Tuscan White Bean & Kale Ribolitta Soup!

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!

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How Do I Make Sourdough In a Clay Pot Roaster?

  1. The previous night, add the sourdough starter 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.
  2. Transfer the dough to a floured  bamboo proofing bowl or to a glass bowl, and lightly dust with flour.  Allow dough to rest for another hour.
  3. Fill the sink with lukewarm water.  Submerge clay pot, and soak for 15 minutes.  After 15 minutes, remove from water, dry off, and place in room temperature oven.
  4. Preheat the oven to 425 degrees with the clay pot inside.
  5. 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.
  6. Carefully remove the clay pot lid, and allow the bread to bake for another 10 minutes. Oven temperatures can vary, so if your bread hasn’t browned after 10 minutes, you can bake it uncovered for an additional 5-10 minutes until it reaches the color you prefer.
  7. Remove from oven, place the bread on a clean surface to cool, and wait 15 minutes before slicing!

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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 romertopf 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!

Other Easy Recipes with Sourdough Starter:

Sourdough Bagels Recipe (Vegan)

Garlic Naan with Sourdough Starter Recipe (Vegan, Dairy Free, Egg Free)

Sourdough Bread Stuffing with Sage (Low Sodium Stuffing Recipe!)

Sourdough Starter Pizza Crust Recipe (Vegan, Dairy Free)

Vegan Sourdough Croutons with Garlic & Herbs

This bread is on my list of Top 125 pantry staple ingredients and recipes, and goes great with any meal!

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Get The Same Ingredients I Use In My Clay Pot Sourdough

 

As always, if you make this clay pot sourdough recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

 

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Clay Pot Sourdough

The Herbeevore
Simple homemade no knead clay pot sourdough bread is delicious and easy to make at home!  Warm, crusty, and great for breakfast or brunch - make in your romertopf or schlemmertopf clay pot roaster!
4 from 2 votes
Cook Time 45 mins
Total Time 45 mins
Course Bread
Cuisine American
Servings 12
Calories 164 kcal

Equipment

  • Easiest Clay Pot Bread Recipe (Vegan, Dairy Free)

Ingredients
  

  • 1/2 cup unfed sourdough starter see notes below on sourdough starter
  • 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

Instructions
 

  • The previous night, add the yeast and water to a large mixing bowl.  Add in the unfed sourdough starter, 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 soak for 15 minutes. Remove the clay pot from the water and towel dry.  Place the clay pot in a room-temprature 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 and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
  • Carefully remove the lid, and allow the bread to bake uncovered for another 10 minutes. Oven temperatures can vary, so if your bread hasn't browned after 10 minutes, you can bake it uncovered for an additional 5-10 minutes until it reaches the color you prefer.
  • Remove from oven, place the bread on a clean surface to cool, and wait 30 minutes before slicing!

Notes

Sourdough Starter: I made my sourdough starter from scratch, but  you can buy pre-made starters that you just need to hydrateThese sourdough cultures are really neat, I'd like to try one out sometime to see how different they taste from my own starter!

Nutrition

Calories: 164kcalCarbohydrates: 34gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 391mgPotassium: 54mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 8mgIron: 2mg
Keyword baking sourdough bread in a romertopf, Clay Pot Sourdough, romertopf sourdough
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Posted in American, Baking, Breads, Breakfast, Cooking Classics, Dairy Free, For Entertaining, Holiday Recipes, Pantry Recipes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

7 Comments

  1. Betty

    3 stars
    Hello!
    I baked this recipe exactly as written in my clay baker. I was concerned about the lack of any shaping of the dough prior to baking. The only negative I experienced was the paleness of the finished loaf, even after an extra 10 minutes with the lid off. After those 10 minutes, the loaf was a little less pale. The temp of the loaf was 202 F. I took it out of the baker and removed the parchment. I placed the loaf directly on the oven rack for an additional 10 minutes. The color was a little better…not as pale but not like your picture.
    I’ll post again once the bread has cooled completely to see how the crumb is. Is it common for clay baked bread to be paler in color? Is there a way to improve the browning?
    Thank you!

    • The Herbeevore

      Hello Betty! I’m so glad you took the time to bake this. For shaping, I use a proofing bowl (in the second instruction note above) to shape the dough. I transfer it from the proofing bowl directly into the clay pot.

      And for browning, I get the color on my dough with 10 minutes uncovered, but if you would like yours more brown just bake it for an additional 5-10 mintues uncovered until you get the desired color. I’ve gotten consistent color on all my loaves… but oven temperatures can vary oven-to-oven, so I’ll make a note in the recipe card above to bake it longer uncovered if you would like a browner loaf.

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