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

  • g 1,000 wheat flour
  • 500 ml buttermilk
  • 2 packs dry yeast
  • 2 tablespoon quark
  • 1 tablespoon honey
  • 3 teaspoons salt
  • 1 egg (s)
  • 2 Table spoons milk
  • sunflower seeds
Bread in Roman Pot
Bread in Roman Pot

Instructions

  1. 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.
  2. 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.
  3. 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.

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