This small loaf of bread is baked in a red terracotta flower pot, lined with greaseproof paper and with a lid made from aluminium foil. It is placed in the embers of a bonfire.
Naturalistic intelligence: Did you know that children's naturalistic intelligence is enhanced when they experience the effect of heat on dough as well as clay?
50 g yeast, 5 cups of water, 2 tsp salt, 2 tsp sugar, 1/2 cup of rapeseed oil, 600 g of wheat flour, 200 g of durum flour. (See the finished flower pot bread on the photo and note that this portion is enough for 15 flower pots).
Pour the water into a large bowl and stir in the yeast. Add sugar, salt and rape seed oil. Stir and add the flour a little at a time. Knead the dough until it is no longer sticks to your hands and the tools. Now cover the bowl with a damp tea towel. Leave the dough to prove in a warm place for one hour.
Line 15 red terracotta pots with 20 x 20cm pieces of greaseproof paper. Fill each lined pot half with dough. Make a lid from aluminium foil for each pot and place it on top of the pot. NB: the hole at the bottom of the flower pot may be sealed with a small ball of aluminium foil.
Place the pots in the bonfire embers and bake the bread for approx. 10-15 min.
