Servings: persons
Grilled Pot Bread with Coarse Wheat Flour
Bread on the grill is fantastic and gets the most delicious crust. I love baking with sourdough (but I'm not an expert), here you can either do one or the other, but also both! This bread is baked with sourdough, but can easily be baked without, just add a bit more salt and yeast for flavor.
Equipment
- Grill Grill Temperature: 220/260° C
- Pot
Ingredients
- ½ l liquid water or buttermilk
- 18 gram Salt
- 4.2 gram sugar
- 150 gram sourdough optional
- 5 gram yeast without sourdough 15 g yeast
- 45 gram neutral oil
- 80 gram manitoba wheat flour
- 80 gram coarse wheat flour
- 80 gram wheat flour
- 1 part Seeds mixed: grains, sesame, poppy seeds, pumpkin
Instructions
Kitchen:
- Mix the liquid and oil with sourdough, yeast, and salt.
- Add the flour and knead it very well for about 5-10 minutes. The dough should be soft.
- Let the dough rise for about 2 hours and preferably 1 hour more if time allows.
Grill:
- Set and preheat the grill to 220° C. Let the pot heat up with the grill.
- Pour neutral oil into the pot, add the dough into the pot, and put the lid on.
- Bake the bread under the "lid" for about 15 minutes at 220° C and then increase to 260° C.
- If you grill on a gas grill, create indirect heat for 15 minutes and then without the lid for about 25 minutes at high indirect heat. It becomes so crispy and delicious.
Serving:
- Can be used as breakfast bread or as a side dish for dinner, with garlic butter.