“Baking in a Pot” 40 Recipes for Pot Bread

Good bread can be baked in different ways. A particularly simple and very effective method is baking bread in a pot. For this reason I have created 40 exclusive recipes for the BROT editorial team for a special issue entitled “Baking in the Pot”.

Topfbrot: Brot Backen im Topf. 40 Rezepte

Where can I get “Baking in a Pot”?

“Baking in the pot” is here directly from the publisher Wellhausen & Marquardt Media available. It can also be bought or ordered from a trusted newspaper dealer, if not in the range. Since the magazine was completely sold out after a few months, it is only available digitally: Digital edition baking in the pot New edition and available again from April 7, 2021.

What's in this booklet?

In this special issue you will only find bread recipes from me. A total of 40 recipes from very simple no-knead breads that do not require any special equipment to recipes for the more advanced. Whether rye, wheat, spelled or ancient grain - everything is included. Sourdough, Lievito Madre, yeast water or simply “just” yeast are used as leavening agents. Whether white bread, rustic loaves, savory side bread or sweet soul food - there is something for every taste.

In addition, bread expert and speaker at international bakery academies Manfred Schellin gives tips and tricks on how to bake bread in pots.

The special issue “Baking in the Pot” has 100 pages and costs 8.50 euros.

You can find more here Recipes for bread from the pot on this blog.

Error devil in the magazine:

  • Tip several times in the booklet: 1g of yeast is not the size of a rice, but rather the size of a pea. I always recommend weighing!
  • P. 29 Chocolate Nut Bread: The list of ingredients is missing 20-30 g of milk (if necessary) - knead in at the end of the kneading time if necessary. In the preparation of the main dough, butter is used instead of oil.

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12 thoughts on ““Backen im Topf” 40 Rezepte für Topfbrot”

  1. The recipe compilation for your “Bread in a Pot on This Blog” recipe above is fantastic, what a great job!

    Thanks and keep it up!

    Warm greetings
    Jacob

    1. cookieundco

      That makes me very happy! 🙂
      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  2. Hello Sonja,
    Last week I received the special edition Baking in the Pot in the mail and I am really impressed with the recipe booklet! It is a really successful collection of really great recipes that you would like to try all at once 🙂!
    My first bread from the booklet what is tried was the “farmer's bread”. I kneaded it in the food processor and had to improvise a little with the piece cooking - the bread went in the proofing basket overnight in the refrigerator and was only baked the next morning - but it turned out very tasty anyway!
    Thank you and best regards, Stephanie

    1. Dear Stephanie,
      I'm very happy to hear that, thank you very much for your feedback.
      Sincerely,
      Sonja

    1. cookieundco

      So if your Roman pot can be preheated, yes. That would be important and is generally recommended when baking bread.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  3. Stephanie W.

    I have the booklet too, get me the BREAD booklet every other month. So far I have baked dark rye loaf, malt beer mixed bread, black beer crust and quick buttermilk crust from the pot booklet and I'm enthusiastic about the recipes. I will also bake more, I only lack certain types of flour at the moment

  4. Hi there,

    unfortunately it is sold out! Will it be reprinted again?

    Thank you, sunny greetings Veronika

  5. I would also be very happy if there is a new edition in the near future. I had already inquired on Brot-Magazin.de, but unfortunately received no response.

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