Mustard Flower Pots

Mustard Flower Pots

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Servings: 2 loaves
Calories: 1652


  • 1/2 quantity basic brown bread dough see below, steps 1 and 2

made up with

  • 2 oz chopped walnuts added to the dry ingredients and blending
  • 2 tbsp dljon mustard with the water
  • 1 egg beaten
  • barley flakes to finish

Basic Brown Bread

  • 1 oz fresh yeast or 1 tbsp dried
  • 18 floz tepid water
  • 1.3 lb brown wheatmeal bread flour
  • 1 tbsp caster sugar
  • 2 tsp salt
  • 1 oz lard
  • 1 egg
  • barley kernels to finish


  • Thoroughly grease two clean earthenware flowerpots, 700 ml (1 1/4 pint).
  • Knead the dough again, divide in half and shape each piece to fit a flowerpot.
  • Slash the top of each loaf with a sharp knife. Cover with oiled cling film and stand the pots on a baking sheet. Leave to rise in a warm place until the dough just fills the pots. Emphasise the slash marks again.
  • Brush the surface of each with egg, sprinkle with barley flakes and bake at 220°C (425°F) mark 7 for about 35 minutes, covering lightly with foil if necessary. Ease out of the pots and cool on a wire rack.

Basic Brown Bread

  • Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
  • Knead well on a floured board until smooth and elastic¢â‚¬â€ťat least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.
Calories: 1652 kcal
Carbohydrates: 281 g
Protein: 54 g
Fat: 32g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 164 mg
Sodium: 3114 mg
Potassium: 617 mg
Fiber: 13 g
Sugar: 8 g
Vitamin A: 971 IU
Vitamin C: 6 mg
Calcium: 150 mg
Iron: 5 mg
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