1
Prepare the pot. Take a clean clay flower pot 15 cm in diameter and 15 cm high. Wash it well, oil the inside and outside, then pre‑heat it in the oven 3‑4 times for 30‑40 minutes each while you prepare other dishes.
2
In a large bowl combine both flours with the salt, add the chopped herbs, sage, onion and garlic, mix thoroughly and make a well in the centre.
3
In a ceramic jug combine warm milk, warm water, honey, olive oil and dry yeast, let stand 5‑7 minutes for the yeast to activate. Pour the liquid into the well and gradually fold in the surrounding flour with a spoon.
4
Knead the dough with clean, warm hands until smooth. Knead for 5‑7 minutes on a lightly floured surface, place in a bowl, cover with film and let rise in a warm place for 30‑40 minutes.
5
After the rise gently deflate, make a small opening in the centre, and knead again for 5 minutes.
6
Re‑oil the pot (you may line it with grease‑proof paper), shape the bread inside, make slashes about 1 cm deep. Let it rise in a warm place for another 30‑40 minutes.
7
Preheat the oven to 220 °C (200 °C convection, gas 7). Brush the top of the loaf with beaten egg, sprinkle with fennel seeds. Carefully place the pot in the centre of the oven and bake for 35‑40 minutes until golden‑brown. Remove, let cool for 5‑10 minutes, then turn out onto a rack to cool completely. Be careful—the pot is very hot.

Source: bbcgoodfood.com

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App