Clay Pot Bread with Basil, Rosemary and Chive

• dark bread flour with malted grain↗400g g

  (or wholegrain, or granulated bread flour)

• strong white bread flour↗100g g
• packet of easy‑bake dry yeast7g g

  (or 2 tsp fast dry yeast)

• salt↗1½ tsp
• soft butter↗1 tbsp
• chopped basil1 tbsp

  rosemary and chopped chive

• rosemary↗1–2 sprigs
• salt↗

  coarse grains

Step-by-step instructions

1. 1

   In a large bowl combine the dark flour, white flour, dry yeast and salt. Add the soft butter and rub it into the flour until the mixture becomes crumbly. Add the chopped basil, rosemary and chive, and mix. Make a well in the centre and pour in about 300 ml of warm (not hot) water. Gradually add the remaining water until the dry crumbs come together into a soft, not overly sticky dough. Shape it into a ball.

2. 2

   Turn the dough onto a lightly flour‑dusted surface and knead for 8‑10 minutes until smooth and elastic, adding a little more flour only if needed to keep it from sticking. Place the ball back on the same surface, cover with a large glass bowl and let it rest for 45 min to 1 hour, until the volume doubles and the dough becomes light and springy.

3. 3

   Punch down the dough, gently folding it over 3‑4 times to release large air bubbles; over‑working will make it tough. Shape it into a ball again, cover with the glass bowl and let rest another 15 minutes.

4. 4

   Grease and line the bottom and sides of a clean clay pot (≈14 cm high × 13 cm diameter) with parchment. Cut off three‑quarters of the dough, shape a thick sausage‑like log, slightly tapered at one end, and insert the narrow end into the pot. With the remaining dough form three round rolls. Lightly mist the bread with water, press 1‑2 rosemary sprigs into the top (pre‑soaked in cold water). Sprinkle with coarse salt and a little flour, arrange the rolls on a tray, decorating them with rosemary and salt. Cover with a kitchen towel and let rise 40‑45 minutes until the bread rises about 5 cm above the pot rim.

5. 5

   Twenty minutes before baking, preheat the oven to 230 °C (210 °C with convection/gas 8) and place a roasting pan in the lower part of the oven. Place the risen bread in the pot, carefully pour about 250 ml of cold water into the pan – it will sizzle and create steam. Then lower the temperature to 220 °C (200 °C with convection/gas 7). Bake 30 minutes for the pot and 20 minutes for the rolls until the crust is golden. Remove, cool on a rack. When tapped on the bottom, the bread should sound hollow.