Clay Pot Bread Recipe (No Knead) - The Herbeevore (2024)

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe Print

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?

See the recipe card below for full ingredient amounts and recipe instructions!

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.

Clay Pot Bread Recipe (No Knead) - The Herbeevore (3)

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 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

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 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!

Nutrition

Calories: 155kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 391mgPotassium: 54mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 8mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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!

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.

View all post by Kelly Jensen | Website

Clay Pot Bread Recipe (No Knead) - The Herbeevore (2024)

FAQs

Are clay pots good for baking bread? ›

The pottery serves as a mini clay oven, trapping the steam given off by the bread as it bakes. This not only gives the bread a crackly crust but also helps give it a good oven spring. Another plus is that it gives the dough support while it bakes, which helps keep wet dough from spreading out and flattening.

Find Out More ›

Why do you put vinegar in no-knead bread? ›

Vinegar – I use my homemade apple cider vinegar but any vinegar will do, it helps create a better texture in no-knead bread recipes.

Tell Me More ›

Why is no-knead bread better? ›

No-knead bread uses a very small amount of yeast to extend the rising time to many hours. Not only does gluten develop over that long time, but enzymes in the flour activate and convert some of the wheat starches into sugar, which feeds the yeast and adds to the flavour of the bread.

View Details ›

Why is my no-knead bread so flat? ›

Classic no-knead bread (made with ¼ tsp instant yeast and 2¾ cups of flour) often tastes flat and dull. That lack of flavor comes from the yeast outpacing enzymes and consuming too many of the available sugars in the dough.

Know More ›

What is the advantage of baking clay pots? ›

The porous nature of clay also allows for better absorption of spices and seasonings, infusing dishes with rich, complex flavors. Retention of Moisture and Texture: Clay pots retain moisture, preventing the food from drying out during the cooking process.

Read The Full Story ›

What is the difference between terracotta and clay pots for cooking? ›

The difference between clay and terra-cotta is that clay is the raw material, while terra-cotta is clay that is already modeled and fired. Terra-cotta is an Italian term that means "baked earth." Terra-cotta refers to a glazed or unglazed piece of ceramic made using organic clay fired in a potter's kiln.

See Details ›

Why is my homemade no knead bread so dense? ›

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

Does vinegar inhibit yeast? ›

Yeasts stop fermenting at a pH of 4.2. A 5% white vinegar solution has a pH of 2.5 to 2.7, which is much more acidic than yeast like. The ability to stop yeasts from fermenting is one reason so many home remedies for yeast infections include vinegar but there are downsides to that.

Tell Me More ›

What can I use instead of apple cider vinegar in bread? ›

Vinegar Substitutes

White Vinegar. White vinegar has the most neutral flavor, which is why I find it to be the best substitute for apple cider vinegar in baking. ...
Red Wine Vinegar. ...
White Wine Vinegar. ...
Champagne Vinegar. ...
Unseasoned Rice Wine Vinegar. ...
Malt Vinegar. ...
Balsamic Vinegar.

Apr 28, 2022

Get More Info Here ›

Should you stretch and fold no knead bread? ›

If the dough isn't mixed or kneaded to full development (e.g., full windowpane), adding in sets of stretch and folds during bulk fermentation will help continue its progress toward a firmer, more cohesive dough that's able to trap gas and hold its shape all the way to bake time.

Get More Info ›

How do you know when no knead bread is done? ›

take its interior temperature with an instant-read thermometer. A finished loaf will register 205°F at its center. As you can see, this one has a few degrees to go. You might remember reading that a perfectly baked loaf of bread should be 190°F at the center.

Discover More Details ›

Does no-knead bread need a second rise? ›

No-knead bread gets its power from a long, slow rise at room temperature. Mix up the dough in the morning and let it sit for at least six hours before shaping and rising for one hour more. The bread bakes for 30 minutes covered and 15 minutes uncovered in the Dutch oven.

Can you let dough rise for too long? ›

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie.

How do you make big holes in no-knead bread? ›

How to... get bigger holes in your bread

A longish overall dough rising time. Now this needs some planning, and perhaps might require tweaks to your recipe. ...
The ratio of water to flour in your dough. ...
Manipulating the dough during the rising time. ...
Delay the addition of salt until the end of mixing.

Apr 14, 2023

Keep Reading ›

Which cookware is best for baking bread? ›

Glass: Glass loaf pans allow for you to be able to monitor the browning on the bottom and sides of each loaf pan. They also are often dishwasher-safe and may be microwave-safe or freezer-safe. Aluminum/stainless steel: Loaf pans made out of this material tend to be lightweight and on the affordable side.

Learn More ›

Are terracotta pots safe for baking? ›

It depends on how the pot was fired, but for the most part, it's fine. The trick is not to set it down on a cool surface after removing it from the oven. I have a terra cotta tagine and a deep casserole, and I've never had ptoblems with either one. You do want to use unglazed pots, because some glazes contain lead.

Get More Info ›

Is ceramic or metal better for baking bread? ›

Metal pans work best for cakes, cookies, muffins, tarts, breads, and brownies. Light-colored or shiny metal bakeware is the best for even browning, while darker-colored metals can cause over-browning (though darker is great for getting deep golden-brown crusts on bread!).

Tell Me More ›