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Clay Pot Bread Recipe (No Knead)

Simple homemade clay pot bread is delicious and easy to make at home!  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 Bread Recipe Is:

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

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Bake Bread in a Clay Pot!

I decided to give my Dutch oven a rest, and test out my Romertopf 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 Romertopf Clay Pot Chicken & Roasted Vegetables 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?

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.

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 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!

How Do I Make Clay Pot Bread?

  1. 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.
  2. 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.
  3. Fill the sink with lukewarm water.  Submerge clay pot and lid, and soak for 15 minutes.
  4. Remove the clay pot from the water and towel dry.  Place the clay pot with the lid on in a room-temperature oven.
  5. Preheat the oven to 425 degrees with the clay pot inside.
  6. 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.
  7. Carefully remove the clay pot lid, and allow the bread to bake for another 10 minutes.
  8. Remove from oven, place the bread on a clean surface to cool, and wait 15 minutes before slicing!

bread in a clay pot romertopf

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 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!

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)

Creamy Mushroom & Wild Rice Soup (Vegan, Gluten Free)

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Get The Same Ingredients I Use in My Clay Pot No Knead Bread:



As always, if you make this clay pot bread 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!

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Clay Pot Bread (No Knead)

The Herbeevore
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.
4.67 from 12 votes
Cook Time 45 mins
Total Time 45 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

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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
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

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, Breads, Make Ahead, Pantry Recipes, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

15 Comments

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  2. Maryanne Koot

    I made it starting last night and just shared some slices with my husband. Very good and not as sour as I expected. I’d made an infusion with dried rosemary for the water part. I have a crack in the Schlemmertopf lid and wanted to test it. Success with the recipe and the roaster!

    • The Herbeevore

      Hello Mary – yes, submerge the pot and lid and the same time, and make sure to preheat both of them in the oven as it heats up to temperature. And you bake with the lid on for the first 30 minutes, then remove the lid and continue baking for an additional 10-15 (depending on how brown you like your bread to be). Hope that helps!

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  10. Linda

    When I’ve seen this recipe with a cast iron pot/Dutch oven, it always says to preheat the pot in the oven before you put the dough in it? Is it the same with my clay pot?

    • The Herbeevore

      Hi Linda, yes you have to preheat the clay pot and the lid – if you put the clay pot in a hot oven it could break… let the pot heat up in the oven before adding the bread.

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