• 6servings
  • 90minutes
  • 516calories

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Ingredients Jump to Instructions ↓

  1. 1 lb strong white bread flour

  2. 2 teaspoons sugar

  3. 1 1/2 teaspoons salt

  4. 1/2 ounce butter

  5. 1/2 ounce fresh yeast or 2 teaspoons dried yeast

  6. 1/2 pint tepid water

  7. 2 ounces poppy seeds

  8. 2 ounces mixed seeds 2 ounces pumpkin seeds

  9. 2 ounces chopped walnuts

  10. 2 ounces grated cheese

  11. 2 ounces chopped olives

  12. 2 garlic cloves , peeled and crushed

  13. 2 tablespoons mixed herbs

  14. 2 tablespoons chopped chives

  15. 1/2 onion , peeled and grated

  16. 2 tablespoons sun-dried tomatoes , drained and finely diced

  17. oil

  18. lard

  19. butter

Instructions Jump to Ingredients ↑

  1. To prepare the flower pots:.

  2. Take two to six earthenware flower pots (3 to 6 inches in size). Wash thoroughly and grease them inside and outside, with lard, butter or oil. (Please use NEW plant pots, of course!).

  3. Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes.

  4. Repeat the process two or three times for a good "seasoning" and non-stick surface on your flower pots.

  5. Before baking with them, line the base with greaseproof paper or baking parchment - especially if there is a hole in the bottom of the flower pot!

  6. To make the Bread:.

  7. If you are using dried yeast. Dissolve one teaspoon of sugar in the warm water then add the dried yeast. Leave until frothy, about ten minutes. If you are using fresh yeast, blend it into the warm water.

  8. Place the flours, salt and sugar in a large mixing bowl and rub in the butter.

  9. (Add any extras you might be using here.).

  10. Add the yeast liquid to the dry ingredients and mix to a soft dough.

  11. Turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky.

  12. Cut the dough in to even sized pieces and place in the prepared and well oiled/buttered flower pots, which should be placed on a baking tray. Glaze with milk or salted water and sprinkle with mixed seeds.

  13. Place the pots inside a large oiled polythene bag and leave in a warm place until the dough doubles its size, about 45 - 60 minutes.

  14. Remove the polythene bag and bake on the middle shelf of a hot oven at 230°C (450°F) or Gas 8 for 10 to 30 minutes, depending on the size of your flower pots, or until the bread is browned and sounds hollow when tapped.

  15. Remove the bread from the flower pots and cool on a wire rack. You can then replace them in the flower pots to serve, once they have cooled!

  16. This dough can be proved in a bread maker/machine for ease and with good results. Follow your machine's instructions, I add liquids to my bread maker first and then dry ingredients last.

  17. Add the extras before adding the liquids to the dry ingredients and if using a bread maker/machine, add them when the "Extras" alert sounds or add them to the "Exras" tray.


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