SCANPAN - Pot Bread

SCANPAN - Pot Bread

Bread making is an art....

No, it's something that you and your family can do at home.  This Pot Bread recipe is fantastic and makes a wonderful breakfast loaf or sandwich loaf.

Prep it, and then bake it in your Dutch oven/stockpot for a fantastic result. 


  • 500 g lukewarm water
  • 12 g dry yeast
  • 675 g 00 flour
  • 15 g salt
  • ¾ dl olive oil (Note: 1dl is 100ml)
  • 35 g honey

Place all ingredients into a mixing bowl, mix into a pliable dough in a food mixer using the flat beater fitting and at the highest speed for 10-12 minutes.  Or if you have the power and enthusiasm (it's worth it honest!!!) Do it by hand, folding the dough in the bowl or onto a lightly floured surface. 

Put the dough in a greased dutch oven or saucepan, cover it and leave to rise for 50 minutes.

Bake the bread in a preheated fan-assisted oven at 250°C for 10 minutes, then turn down the heat to 200°C and bake for another 18 minutes.  

Let it cool slightly, drop it out of the pan (watch your hands) and cool on a rack! Try and leave it to cool before you eat the whole thing with fresh lightly salted butter!!!



Note: All SCANPAN cookware (inc lids) is ovenproof to 260°C.

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