Pot Bread

This bread is incredibly easy to make and requires no kneading with your hands. The secret to this delicious bread is cast iron’s heat retaining properties and weight of a tightly fitting lid which ensures that moisture is held in the bread. We baked bread in a 24 cm round Le Creuset cast iron pot.


Serves 6

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


  • 6 cups water
  • A piece of yeast the size of a pea
  • 1 tbsp. salt
  • 2 tbsp. honey
  • 625 g wheat flour
  • 1 tbsp. sunflower seeds to sprinkle in the pan for baking


Stir yeast and water together. Add salt, honey and flour and stir with a spoon.

You can add pine nuts, pumpkin seeds, grated carrots, raisins or spices as desired to the dough. The dough should be very smooth and wet.

Put the dough in a glass bowl and cover with tea towel. Allow it to rise at room temperature overnight (minimum 12 hours).

Then turn the dough 3-4 times with a spoon and set it to rise again a few hours in the bowl.

Put your Le Creuset cast iron casserole in the oven and turn to 250 ° C. When the oven (and casserole) is hot, sprinkle sunflower seeds at the bottom of the pan and allow to lightly roast.  You can also choose to use oatmeal or other grains instead.

Pour the dough directly from the bowl into the bottom of the heating pan. For the first 30mins bake the bread with the lid on , then remove the lid, and allow the bread to bake for a further 15 min.
Let the bread rest for at least 30 minutes, before turning out.