Clay Pot Bread Recipe (No Knead) - The Herbeevore (2025)

Table of Contents

This Clay Pot Bread Recipe Is Bake Bread in a Clay Pot! What’s In This Clay Pot Bread? Easy Clay Pot Bread with Pantry Ingredients How Do I Make Clay Pot Bread? Bake Clay Pot Bread with Herbs and Spices What Do I Serve With Clay Pot Bread? Clay Pot Bread (No Knead) Equipment Ingredients Instructions Nutrition FAQs

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This clay pot bread recipe is a simple, delicious, and easy bread to bake at home! It’s warm, crusty, and great for breakfast or brunch.

This recipe works in a clay baking pot, or any oven-safe clay pot that has a lid. I love slicing up this bread for toast, sandwiches, or to dip in a warm cozy bowl of soup!

It’s no secret, I love baking bread and trying new ways to make it!I recently tried my Cast Iron Skillet Olive Oil Bread (YUM!) and my go-to of 4 Ingredient Dutch Oven No Knead Bread is a weekend staple.

I also love cooking in my Romertopf clay pot! Our is a favorite for sure! I wanted to try out making bread in it, and the results were fantastic!

This Clay Pot Bread Recipe Is

Crusty on the Outside
Soft in the Middle
Aromatic
Easy to Make
Vegan
Dairy Free

Bake Bread in a Clay Pot!

I decided to give my Dutch oven a rest, and test out my Clay Pot as a vessel to bake bread in.And the results?Absolutely delicious, warm and chewy bread with a crunchy crust. The clay pot is the perfect vessel for bread that is crunchy on the outside and soft and fluffy in the middle

I also love baking chicken in the clay pot… if you are looking for a foolproof recipe, this is our favorite! Or if you have sourdough starter, this recipe for clay pot sourdough bread is a winner.

What’s In This Clay Pot Bread?

See the recipe card below for full ingredient amounts and recipe instructions!

OK making bread in a clay pot couldn’t be easier! All it takes are just 4 simple ingredients, a clay pot, and a little bit of time.

Flour: I like to use King Arthur all-purpose flour which I’ve find gives me the best and most consistent results. Perfect texture, a great flavor, and light & airy bread.
Yeast: I like a fast rising yeast, which also gives the bread a fantastic flavor!
Water: normal tap water works just fine!
Salt: a fine-ground salt works best for this recipe. Don’t use coarse or flaked salt for the bread, it will bake unevenly. This fine grain Celtic sea salt is perfect.

Clay Pot Bread Recipe (No Knead) - The Herbeevore (3)

Easy Clay Pot Bread with Pantry Ingredients

This pantry staple bread is a true wonder! It can be made with a few simple ingredients you probably already have in your cupboard. A fresh loaf of artisanal bread can be ready in no time! And you can stock up the ingredients to make this bread again and again, without a trip to the store. Check out my 125 pantry staple ingredients that I use for a stocked pantry!

The great thing about this bread is that it is super versatile!You can toast if for breakfast or turn it into Garlic Lover’s Baked Garlic Bread.If you have stale leftovers, it’ll work perfectly in

This can be cooked in a Romertopf clay pot roaster or a LoafNest Bread Dutch Oven Cooker…. I’ve even seen clay planters being used to bake but haven’t tested that out yet!

How Do I Make Clay Pot Bread?

The previous night, add the yeast and water to a large mixing bowl.Add in the salt and the flour one cup at a time, stirring frequently.The dough should be shaggy when finished.Cover with a tea towel and allow dough to rise for 8-18 hours.
Transfer the dough to a floured proofing bowl or to a glass bowl, and lightly dust with flour.Allow dough to rest for another hour.
Fill the sink with lukewarm water.Submerge clay pot and lid, and soak for 15 minutes.
Remove the clay pot from the water and towel dry. Place the clay pot with the lid on in a room-temperature oven.
Preheat the oven to 425 degrees with the clay pot inside.
Once oven reaches temperature, remove the clay pot from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
Carefully remove the clay pot lid, and allow the bread to bake for another 10 minutes.
Remove from oven, place the bread on a clean surface to cool, and wait 15 minutes before slicing!

Bake Clay Pot Bread with Herbs and Spices

What’s great is that you can bake this bread with any flavors you want.Add lemon and rosemary, or olive oil and thyme, or garlic and chopped olives, etc. etc. the possibilities are endless.

I love this clay pot bread recipe because of how simple it is to make! I actually use the backing method for sourdough bread too, using my Simple Sourdough Starter Guide and recipe for baking your first loaf!

What Do I Serve With Clay Pot Bread?

This bread is on my list of Top 125 pantry staple ingredients and recipes, and goes great with the following meals:

Clay Pot Bread (No Knead)

Kelly Jensen

Simple homemade clay pot bread is a no-knead recipe that is delicious and easy to make at home!Warm, crusty, and great for breakfast or brunch.

4.79 from 28 votes

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Equipment

Clay Pot with Lid

Ingredients

4 cups flour of choice I usually use a mix of 2 cups bread flour and 2 cups all-purpose
2 cups warm water
2 teaspoons Sea Salt
1 teaspoon active dry yeast
1 teaspoon herbs for flavor like rosemary, garlic, everything bagel seasoning, etc. Optional

Instructions

The previous night, add the yeast and water to a large mixing bowl.Add in the salt and the flour one cup at a time, stirring frequently.The dough should be shaggy when finished.Cover with a tea towel and allow dough to rise for 8-18 hours.
Transfer the dough to a floured proofing bowl or to a glass bowl, and lightly dust with flour.Allow dough to rest for another hour.
Fill the sink with lukewarm water.Submerge clay pot and lid, and soak for 15 minutes.
Remove the clay pot from the water and towel dry. Place the clay pot with the lid on in a room-temperature oven.
Preheat the oven to 425 degrees with the clay pot inside.
Once oven reaches temperature, remove the clay pot from the oven, add parchment paper to the bottom (optional) and add the dough to the pot, and place back in the oven with the top on for 30 minutes.
Carefully remove the clay pot lid, and allow the bread to bake for another 10 minutes.
Remove from oven, place the bread on a clean surface to cool, and wait 15 minutes before slicing!

Nutrition

Calories: 155kcalCarbohydrates: 32gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 391mgPotassium: 54mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 8mgIron: 2mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

About the Author: Kelly Jensen

Kelly Jensen has 7 years experience as a food blogger, freelance recipe developer, content creator, beekeeper, and loves cooking everything she can from scratch.

View all post by Kelly Jensen | Website

Clay Pot Bread Recipe (No Knead) - The Herbeevore (2025)

FAQs

Does no-knead bread really work? ›

No-Knead bread is justifiably popular due to its ease and good results. In side-by-side tests, we discovered that 90 seconds of extra work, plus a few tweaks to the ingredients, takes no-knead bread from good to great.

Why is my homemade no-knead bread so dense? ›

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

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How do you make big holes in no-knead bread? ›

The five things you need to get holes in your bread include:

You need a wet dough to get holes. ...
You need to do the stretch and fold throughout the first rise of the dough. ...
You need to do the final shape of your dough gently so that you don't squish out all the wonderful air holes that have been forming.

More items...

Can no-knead bread be overproofed? ›

Perfectly proofed no-knead bread dough will have a bubbly top that is flat or slightly domed and stretches across the mouth of the bowl. If your dough has overproofed, it will have sunken in slightly.

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Will dough rise if not kneaded enough? ›

Kneading dough is essential for developing the gluten structure, creating the right texture, ensuring yeast and salt are evenly spread throughout the bake, and helping the bread to rise properly – so if you don't knead dough, all of these things are unlikely to happen.

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Should you stretch and fold no knead bread? ›

In side-by-side tests, we discovered that 90 seconds of extra work is all it takes to transform no-knead bread from good to great. Three simple folds, each taking about 30 seconds, will do the trick.

What are the disadvantages of no-knead dough method? ›

The only disadvantage I can see to a no-knead recipe is that it takes up a lot of fridge room. Essentially, you're swapping the mess and fuss of kneading for a slow dough rise in the fridge, so you might have to make a few sacrifices (let the beer be warm, let the chocolate melt, but keep the dough cold!).

Learn More ›

What if my no knead bread dough is too dry? ›

My dough was too dry.

You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.

Find Out More ›

Does letting bread rise longer make it fluffier? ›

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

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Why is my bread dense instead of light and fluffy? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

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How do you make homemade bread more dense? ›

To make it dense, you want a short rise. Skip the punching altogether; rise once, then shape, proof in the pan, and bake. Don't use a pizza stone or a preheated pan, these will give you large holes. Reducing the amount of yeast, in my experience, will make a denser bread.

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How to know when no-knead bread is proofed? ›

So, given that the point of proofing is to have gas production, the perfect marker of proofing is the volume increase. That's why most recipes specify to proof "until the dough has doubled in volume".

Get More Info ›

Can you over mix bread dough? ›

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

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How do I make my bread more airy? ›

The amount of water you add to your dough directly affects how the crumb in your baked loaf. A more open crumb results in bigger holes and a softer texture, whereas a closed crumb results in a more robust textured bread. Simply put, the more water in your dough, the more open the crumb will be.

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How to tell when bread dough has risen enough? ›

Physically test your dough with the poke test

Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time. The poke test is especially helpful for free-form breads like cinnamon rolls.

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What does over risen bread look like? ›

Over proofed dough will often have a very even crumb with evenly spaced out (and relatively large bubbles) surrounded by thin membranes of dough. It can kind of resemble a honeycomb. This can also be mistaken for a successful bake.

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What happens if I let bread rise too long? ›

If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.

Tell Me More ›