Crusty Wholemeal Bread from the Pot
Gang/Type: Bread
Ergibt/Yield: 2 small breads
  • 400 g (14.1 oz) wholemeal spelt flour or white spelt flour or a combination
  • 1 3/4 tsp salt
  • 1/2 tsp dry active yeast
  • 320 ml (1 1/3 cups) water
To taste:
  • 3 tbsp flax seeds or pumkin seeds or else
  1. Mix all ingredients in a big bowl with a spoon, cover with a lid and set aside. Let rest for 12 - 24 hours.
  2. Preheat the oven with two ceramic pots in it (in the lower third of the oven) to 230° C (450° F). You don't have to heat up the lids.
  3. Dust the working surface with flour and use a spatula or dough scraper to gently get the dough out of the bowl. Fold the dough four times then halve and place into the hot ceramic pots. Cover with the lids and bake for 25 minutes.
  4. Remove the lids and bake for another 15 minutes or until desired tan. Remove the breads from the pots after baking and let cool on a cooling rack. Then store in the pots or freeze.
If you want to make just one bigger bread, bake it for 30 minutes with the lid and another 20 without. I bought the ceramic pots at Xenos, but I have also seen very similar ones online: Ceramic Casserole.
Recipe by Blueberry Vegan at