Clay Flowerpot Bread/ Camping Bread





Introduction: Clay Flowerpot Bread/ Camping Bread

Been on one of those camping trips where mum wouldn't lend you a pan because it would get burnt and charred after cooking in the open fires? Well this a a simple flowerpot bread you can use to cook on open fires giving the bread a great BBQ flavor.

Things you will need:

a small clay Flowerpot,

some oil

aluminium foil

bread dough....a readymade bread mix, or with added in herbs or any bread dough you like.

I used white flour, yeast and a tad salt.

If you have made the dough let the dough rise for 2-4 hrs.

Step 1: Preparing the Pot.

wash the pot with water.

In a few minutes when it is dry apply a generous layer of oil on the whole inner surface of the pot.This oil will be absorbed immediately. Apply second coat.

The base of the pot has a hole!!!! place a small bit of tin foil on it.Coat this foil with oil too.

Step 2:

The base of the pot has a hole!!!! place a small bit of tin foil on it.Coat this foil with oil too.

Step 3:

drop in the fluffed up dough. Make sure that it doesn't cross the bottom 1/3 of the pot.

Gently brush the dough surface with oil.

Step 4:

take a sheet of la foil and cover the the top -not flat but slightly dome shaped, leaving room for the risen bread-top.

Step 5: Baking

Pack this prepared pot and off to the fire. Place the pot onto the hot coals- be it in the camping fire or the BBQ grill at home doesn't make a difference. You can simultaneously place the grill and grill the meat or whatever.

in around 20 minutes( depending on the heat produced you will start smelling the baked bread. the bread is ready now

Step 6: Treating Yourself!

get the hot flowerpot out of the coal using tongs.

wait for it to cool a bit. Pull off the foil.

The bread has a nice hard crust formed.

Wait for it to completely cool. If you are impatient and pul out the bread now it will stick to the pot , however if you show patience it will leave the edges on its own.

Step 7:

The fluffy and tasty bread is now ready to be eaten.

Bon Appetite!

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    This is a novel idea to baking bread in the wild but, to be on the safe side whether the clay pot is new or used, I'd be inclined to line it with aluminum foil or parchment paper. I'll have to try this and become a " Bloomin' Bread Head "

    Bon Appetito to all you DIY'ers.......Shalom !

    1 reply

    thanks for stopping by to comment. the beauty with the clay pot is that when completely baked the bread doesn't stick to the walls. But of course a lining makes it whole lot easier.

    White lead, a powder when it is purchased for ceramics, is used to create a very shiny glaze. It has no color of its own, when fired. Now, clay pots, unless something extraordinary has occurred, such as the below-mentioned disposal of toxic waste, is toxin-free. It is simply ordinary sedimentary rock that has been decomposed by the action of water. In sandy areas, it is decomposed sand, or silica. Particle size is what separates clay from the rock, sand or subsoil that contains it. It is usually washed out of the material that it exists in. This is a simple but ugly process using hoses, pressurized water and settling ponds. Firing clay pots, which brings them up to about 1200 degrees Fahr, will also destroy "contaminants" of some sorts.

    "Bon appétit"...

    Stupid, but great.

    Great way to recuperate some of the heat that gets lost after i finished cooking all the meat on the bBBQ, always used brickets, they continue to give off heat hours after i have finished, lets see, its sunny today, yep, this evening, BBQ potbread.

    Thanks, voted

    3 replies

    You want to "recuperate" heat, but this simple bread baking method is stupid. Hmmm.

    If it's great, is it really stupid? ;)

    HAHA, no that is ironic, just emphasises how great this is.

    I once ate bread cooked by Bedouins in Southern Tunisia that was buried directly in the coals--no dutch oven, no leaves, no flower pot. It was fantastic. I found a reference to the same thing in Jordan: to quote Ben F: Has anyone done this before? I had the opportunity to live with Bedouins in Jordan when I studied abroad, and they would make the most amazing bread of water, flour, and salt, and there must have been some kind of leavening in there that I missed. They'd bury the disk-shaped dough in the campfire coals, and then when it was done they'd just thwack all the ash off with a stick–it was amazing. I'd love to recreate it. I've done some looking in Arabic, asked around a bit on bread forums, but has anyone done anything like this before? I could just pack in pre-mixed flour/salt packets, maybe some yeast or sourdough starter, and then add water, bake.

    1 reply

    Apparently this type of bread shows up in other cultures as well. Take a look at this video - Cooking Bread in Campfire Ashes:

    How do you keep the dough from crossing the bottom third of the pot???

    1 reply

    I just use the smaller of yhe 2 cast iron Dutch ovens i carry when camping.

    Hiking with a clay flowerpot, or several? Pretty heavy....nah.

    This is a great idea. I have some really small terra cotta pots that would be great to make camp cupcakes. Thanks for the great instructable.

    I wouldn't use any terra cotta pots that weren't glazed on the inside, honestly, it's not safe because of contaminants. Additionally, the glazed ones won't stick to the bread, which makes it easier to remove. Also, use something other than aluminum foil, because aluminum is just as bad for you as lead is (which lead could possibly be in the unglazed terra cotta clay in the pot). If done properly, you don't even need to put any covering on the pot either. It's actually a better idea to use a more-enclosed fire pit, surrounded by a tall ring of blocks (like the curved pavers, for instance), to keep the heat more perfectly around the pot. This also ensure a more even heat, takes less time to bake, and wastes less resources.

    2 replies

    Aluminum is not particularly bad for you, not sure why you claim it is anything like lead.

    Aluminum oxide is a very stable oxide and relatively inert. You may be thinking of the danger of aluminum oxide in acidic solutions. I don't know as much about that, it might be an issue.

    I think you're right - a glazed pot would be much better. I would however be fine with lining the pot with aluminum foil

    El Rondo: If you're so worried about contaminants, stop cooking out of doors, and continue eating bread from Wal-Mart.


    What size pot did you use? From the photo of the bread in your hand it looks about 6 inches. i'd be worried it would cook too fast in a smaller pot. what size would you recommend?

    I am European and what we do is take Idaho like potatoes and cover them with hot coal. Preferably amber red. Like hiding them in the sand. Straight up. No foil or anything. I wanna say for like 20 mins. May take more or less. The potato crusts up from outside but is beautifully cooked inside. When you cut into it. Two things. Salt and butter. Taste is amazing. Try it. You'll love it!