Description

This charming Flowerpot Bread recipe transforms small clay flowerpots into delightful individual loaves, resulting in beautifully shaped rustic breads with a golden crust. Made with versatile bread flour and enhanced with olive oil, honey, and optional toppings such as seeds, cheese, herbs, and chili flakes, these mini breads are perfect for serving warm alongside soups, salads, or as a unique centerpiece to any meal.

Ingredients

Scale

Dough

500g granary, strong, wholemeal or white bread flour
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil, plus extra for the flowerpots
1 tbsp clear honey
300ml warm water

Toppings and Finishing

a little milk or oil, for brushing
1 tbsp pumpkin, sunflower, sesame or poppy seed
4 tbsp grated cheddar or crumbled feta cheese
1 tbsp chopped rosemary, thyme, oregano, chives or basil
1 tbsp chopped olive or sundried tomatoes
½ tsp chilli flakes
5 small, clean clay flowerpots, baking parchment and cling film

Instructions

Prepare the Dough: Tip the flour, yeast and salt into a large bowl. Pour in 300ml warm water, the olive oil and honey. Mix with a wooden spoon until the mixture clumps together.
Knead the Dough: Tip the mixture out onto a work surface and use your hands to stretch and knead the dough for about 10 minutes, or until it’s smooth and springy. Add a little extra flour if the dough feels too sticky.
Prepare Flowerpots: Brush the flowerpots generously with oil and line the sides with baking parchment to prevent sticking.
Shape and Rise: Divide the dough into 5 pieces and shape each into smooth balls. Place one ball into each flowerpot, cover with cling film, and leave in a warm place for 1 hour to rise until doubled in size.
Preheat Oven and Prepare for Baking: Heat oven to 200°C (180°C fan)/gas mark 6. Once risen, remove cling film from the pots and gently brush the dough surface with a little milk or oil.
Add Toppings: Sprinkle your choice of toppings such as seeds, cheese, herbs, chopped olives, sundried tomatoes, or chilli flakes evenly over the dough in each pot.
Bake the Bread: Place the flowerpots on a baking tray and bake in the oven for 20-25 minutes until the bread is risen and golden brown.
Cool and Serve: Carefully remove the hot pots from the oven. Let the bread cool in the pots for 10 minutes before turning out to serve.

Notes

Ensure clay flowerpots are properly seasoned by brushing with oil or butter and baking before use to prevent sticking.
Use baking parchment lining inside the pots for easier removal of the bread.
Feel free to vary toppings based on your flavor preferences—herbs, seeds, cheeses, and spices all work well.
Handle hot flowerpots with care using oven mitts as they remain very hot after baking.
This recipe makes 5 individual small loaves, perfect for sharing or gifting.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: British

Keywords: flowerpot bread, individual bread loaves, rustic bread, homemade bread, baked bread in flowerpots, savory bread toppings, unique bread recipe