Large Oval Bread Crock in Bolesławiec Pottery – 42 × 25 × 22 cm

Hand-crafted from genuine Polish Pottery, this bread crock by Ceramika Artystyczna offers a stylish, natural way to keep bread and pastries fresh. Its generous 42 × 25 cm footprint (height 22 cm) holds whole loaves, rolls or sweet treats with ease.

• Optimal airflow: Side ventilation holes maintain the right humidity so bread stays crisp and mold-free.

• Handmade uniqueness: Every crock is shaped and hand-painted in signature Bunzlau patterns—no two pieces are identical.

• Decorative yet practical: A functional storage vessel that doubles as a beautiful accent in any kitchen.

• Low-maintenance: Food-safe glaze is scratch-resistant, durable and easy to clean.

5 Special Bread Recipes

General method (unless noted otherwise)

1. Dissolve yeast in the liquid.

2. Knead all ingredients into a smooth dough.

3. First rise 60–90 min; shape, then proof 30 min.

4. Bake at the temperature and time shown for each loaf.

1. Beet & Walnut Bread

Highlight: Vibrant colour, nutty crunch

• 1 kg strong white flour (Type 1050, or half wheat/half spelt)

• 600 g cooked beetroot, grated

• 25 g fresh yeast (or 15 g instant)

• 2 tsp salt · 2 Tbsp apple-cider vinegar

• 150 g chopped walnuts

• 400–450 ml lukewarm water

Bake: 40–50 min at 200 °C / 390 °F.

2. Black-Sesame & Miso Bread

Highlight: Deep umami from miso

• 1 kg spelt flour Type 630

• 3 Tbsp dark miso paste

• 2 Tbsp black sesame seeds

• 20 g salt · 25 g fresh yeast

• 500 ml lukewarm water

Bake: 35–40 min at 220 °C / 430 °F.

3. Pumpkin Bread with Rosemary & Parmesan

Highlight: Savoury-sweet pumpkin notes

• 1 kg white bread flour

• 400 g puréed Hokkaido pumpkin

• 150 g grated Parmesan

• 2 Tbsp chopped rosemary

• 25 g yeast · 1 Tbsp honey

• 2 tsp salt · 300–350 ml water

Bake: about 45 min at 190 °C / 375 °F.

4. Banana-Curry Bread with Cashews

Highlight: Exotic, mildly sweet-spicy

• 1 kg wheat or spelt flour

• 3 ripe bananas, mashed

• 1–2 tsp mild curry powder

• 150 g roasted cashews

• 25 g yeast · 2 tsp salt

• 400–450 ml water

Bake: about 40 min at 200 °C / 390 °F.

5. Coffee Bread with Dark Chocolate

Highlight: Bold mix of coffee, cocoa & chocolate

• 1 kg white bread flour

• 250 ml strong cold coffee

• 200 ml water

• 100 g chopped dark chocolate

• 20 g cocoa powder

• 25 g yeast · 2 tsp salt

• 1 Tbsp maple syrup or sugar

Bake: about 45 min at 200 °C / 390 °F.

Store your freshly baked creations in this robust, hand-painted bread crock and enjoy longer-lasting freshness—along with plenty of baking inspiration. Happy baking!