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Did you know you can use terracotta flowerpots to bake in? Well, now you do!

Serves: 16 small flowerpot loaves
Fresh from the garden: Herbs
Season: All

Ingredients

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Equipment

What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list. Remember to put a damp tea towel under your chopping board to stop it from slipping.

  • 2. Place the herbs, plain and wholemeal flours, yeast, salt, olive oil, bran (if using) and lukewarm water in a large bowl.

  • 3. Stir to combine until a heavy dough has formed, then knead the dough for 5 minutes.

  • 4. Oil the other large bowl with olive oil spray and transfer the dough to the bowl. Cover with a clean tea towel and set aside to prove for about 1 hour or until doubled in size.

  • 5. Preheat the oven to 200°C.

  • 6. Tip the dough onto a well floured work surface and punch it to remove the air.

  • 7. Divide into 16 even-sized portions and knead for 2 minutes.

  • 8. Spray the insides of the pots with olive oil spray and sprinkle the oiled surface with flour, shaking out any excess.

  • 9. Transfer the dough to the flowerpots and set aside to prove a second time, about 30 minutes.

  • 10. Brush the top of each mini-loaf with milk and top with the mixed seeds, if using.

  • 11. Transfer the pots to the oven and bake for 15 minutes.

  • 12. Gently tip the bread out of the pots and transfer to the baking tray.

  • 13. Return the bread to the oven and bake for a further 5 minutes, or until the loaves sound hollow when tapped on the bottom.

  • 14. Cool the mini-loaves on a wire rack before serving.

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