Bread in Roman Pot

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	1 hr 20 mins
Total Time	1 hr 35 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Warm the buttermilk and milk to lukewarm. Add the yeast, honey, salt, quark and the egg and stir everything well. Pour everything slowly into the flour and stir for about 5 minutes. Then knead with your hands and shape into a loaf of bread.
Line the soaked Römertopf with parchment paper or dust with flour and place the loaf in it. For a smoother surface, you can brush the loaf with lukewarm milk. If you like, you can also look after the loaf with sunflower seeds. I always use baking paper, as the bread loosens easily and it also makes washing up a bit easier.
Place the lid on the Römertopf and place in the cold (!) Oven and bake at 180 ° C for 60 minutes. Then remove the lid and brown for another 20 minutes. Let the bread cool down and then enjoy.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.