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
Print Recipe
Pin Recipe 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.
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