Flower Pot Bread
- 25 minutes
-
20 minutes
- 1 hours 40 minutes
Ingredients
For 12 bread(s)
-
500 g
-
10 g
salt
-
30 g
water
-
10 g
unsalted butter at room temperature
-
10 g
fresh yeast
Mix for Dark bread (9 cereals)
The varieties of bread flour from Soubry have been specially developed to obtain a perfect result in the bread baking process, even with bread machines that demand a very high flour quality. Soubry bread flour contains a lot of high-quality proteins. These guarantee bread with a perfect crumb structure and a golden brown crust. These flour types form the base to which you simply have to add water, yeast, salt and other ingredients depending on the recipe.
This mix forms a delicious composition for dark bread. Based on wheat, rye, barley, corn, buckwheat, spelt, soy, sesame seeds, linseeds and sunflower seeds. Full of fibre and rich in taste!
Preparation
- Put the flour in a mixing bowl. Break the yeast and sprinkle over the flour. Pour the water into the flour and mix well. Add the salt. Continue to knead it into a smooth dough. Once the dough is formed, add the butter. Knead well to form a smooth dough.
- Roll the dough into a ball, cover with a kitchen towel and allow to rise in a warm place for 30 minutes.
- Divide the dough into 70 g pieces. Roll the dough pieces into balls, cover with a kitchen towel and allow to rise for 10 minutes.
- Press the balls flat with your hand, this will distribute the gas bubbles more evenly. Press each piece of dough into a square and fold the corners over to the centre of the dough. Now turn it over so that the folds are at the bottom. Place your hand around the ball of dough and as you rotate your hand, push the sides down. Do not lift your hand; the dough should be in contact with the work surface at all times.
- Grease the flower pots well with butter. Put the dough balls in with a piece of baking paper at the bottom, cover with a kitchen towel and allow to rise for 60 minutes.
- Preheat the oven to 220°C. Place the pots on a baking tray and slide into the oven. Bake the bread for 20 minutes. Remove from the oven, take out of the moulds and allow to continue steaming on a wire rack. Once they have completely cooled, put the breads back in the flower pots to place them on the party table.
Tip!
You want an even crispier crust? Then warm a small stone dish with some pebbles in it in the oven. As the oven heats up, carefully pour 50 ml of water onto the pebbles. Be careful, because steam is released immediately.For the last ten minutes, leave your oven door slightly ajar. To do this, put a knife between the door. Beware some ovens do not allow this. They stop baking when the door is ajar!
