Herb-Oatmeal Bread (Clay-Pot)
Submitted by jasper
Herb-oatmeal bread baked in a clay pot with sage, basil, pine nuts, poppy seeds, and sesame. A crusty, hearty loaf with whole wheat and sour cream in the dough.
YIELD
2 loavesPREP
3 hrsCOOK
40 minREADY
3 hrsClay pot baking creates something special that a regular loaf pan can’t replicate. The presoaked clay releases steam as it heats, giving this bread a crust that’s shatteringly crisp while the inside stays soft and moist. Starting in a cold oven means the dough and pot heat together, producing an even rise and a deeply golden shell.
The dough itself is loaded with flavor. Cooked oatmeal and sour cream give it a tender, slightly tangy crumb. Fresh sage and basil along with celery seeds, poppy seeds, and sesame seeds create a savory, nutty depth in every slice. Pine nuts scattered throughout add little bursts of richness that you hit as you chew.
Whole wheat flour mixed with all-purpose gives the loaf enough structure to hold all those mix-ins without turning heavy. The honey and egg keep things soft. Knead the dough about a dozen times on a well-floured board until it feels smooth and springs back when you press it.
Two rises make these loaves. The first in a greased bowl for about an hour until doubled. The second happens right inside the presoaked clay pots, wrapped in a wet towel so the clay doesn’t dry out before it hits the oven.
Pro Tips
- Soak the clay pots for a full 15 minutes in hot water. Under-soaked pots don’t generate enough steam and you’ll lose that incredible crust.
- The small foil piece on the pot bottom is essential. Without it the bread fuses to the clay and tears apart when you try to remove it.
- Cool the water to lukewarm before adding yeast. Water above 110F kills the yeast and the dough won’t rise.
- Remove the lid for the last 5 minutes only if the crust isn’t golden enough. Most of the time it will be.
Variations
- Replace pine nuts with chopped walnuts or sunflower seeds for a different crunch.
- Add a tablespoon of rosemary instead of the sage and basil for a more Mediterranean flavor.
- No clay pots? Use a Dutch oven with the lid on. Same steam principle, same crusty results.
Ingredients
Directions
Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water and set aside.
Remember: if the water is too hot it will kill the growing yeast.
Heat 1 cup water to boiling, and add the oatmeal and sour cream.
Simmer, covered, for 10 minutes, then remove from the heat and cool to lukewarm.
Combine the whole-wheat flour, seeds, and herbs in a large mixing bowl.
Add the oatmeal and yeast mixtures and beat until well blended.
Add beaten egg and melted butter and beat several times again.
Add the pine nuts, then add 3 cups of the all-purpose flour, one cup at a time, beating between each addition until a fairly stiff dough is developed.
Spread the remaining all-purpose flour on a board and knead the dough into it thoroughly, about a dozen times, then put the dough in a large, well-greased bowl and cover with a damp cloth.
Set to rise in a warm place until double its original bulk (about 1 hour).
Just before the end of the rising time, presoak 2 clay pots, top and bottom, in hot water for 15 minutes.
Use 2 pots in order to bake each loaf separately.
Place the risen dough on a floured board, divide, and shape into 2 loaves.
Before putting the loaves in the presoaked pots, put a small piece of aluminum foil, just large enough to cover the bottom of the loaf, on the bottom of each pot.
This keeps the bread from sticking to the pot.
Place the dough inside the pots, cover, and allow to rise until almost doubled in bulk (about 45 minutes).
I wrap the pot in a wet towel to keep it from drying out too soon.
Cover the pots and put them in a cold oven.
Set the oven temperature at 480 degrees.
Bake for 40 minutes.
If necessary, remove lid for the last 5 minutes of baking to get a golden brown crust.
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