(Flowerpot) Granary Loaf

The finished product

I've long had a desire to be able to bake bread, and assumed that it was challenging.  This recipe has convinced me how accessible it is, and how a few slight variations can make for an interesting bake.  Flowerpot loafs seem to have become a real artisan trend and can be found at most London markets, so I was surprised to see the recipe in one of Chrissie's books as I didn't realise it was a traditional method dating back decades.  Of course it makes sense that it was simply a convenient reuse of a commonplace item.  Although I don't recall Chrissie ever making bread, I recall hundreds of terracotta flower pots around Scotscraig - my childhood home that had previously been Chrissie's home.  


With this recipe I haven't changed the ingredients at all, although I did supplement the recipe with some pumpkin seeds and sunflower seeds mixed into the flour.  Just a few grabbed out of a bag.  


It is critical to first prepare the flower pots - and a warning for when you do this - it filled my kitchen with an awful chemical-like smell, which thankfully didn't return when I baked the bread.  Here's Chrissie's instruction for preparation:
* To season flower pots - wash and dry thoroughly.  Brush inside liberally with oil or lard and bake in a moderate oven for 1-2 hours


1lb Granary Flour or 1/2 lb strong white flour and 1/2 lb wholemeal plain flour
1 sachet easy blend yeast
1 tablespoonful sunflower oil
Good 1/2 pint warm water
(1 teaspoon salt)
Plus of course a selection of seeds to throw in optionally and definitely to decorate on top with the help of a beaten egg.  I go for sunflower, pumpkin, sesame and poppyseed.


The recipe:

An homage to my late grandfather,
Raymond Green who spent many
years working for Watson & Philip in
Aberdeen

1. Mix salt and yeast with flour
2. Add water and oil and mix well
3. Turn onto a floured board and knead till smooth about 5 minutes.
4. Put back in bowl cover and let it rise in a warm place till doubled in size - about 45 minutes
5. Turn onto a floured board and reknead lightly and divide (1/2) dough to fit two greased and floured tins or flowerpots
6. Leave to rise in a warm place
7. At this point I brushed the top of the loafs with some beaten egg and sprinkled seeds on top
8. Bake in a hot oven 220 degrees celsius for about 30 minute

If the pots are well floured, then the bread simply pops out.  I find it nice to cut into chunks and serve back from the flower pot. These can of course be baked in a traditional loaf tin, or as rolls.


Enjoy!