Description
This easy Dutch Oven Bread recipe yields a rustic, crusty loaf packed with five different toasted seeds for added texture and flavor. Made with simple ingredients and no kneading required, this bread is perfect for home bakers seeking a healthy, hearty loaf that boasts a beautiful golden crust and a soft, chewy interior. The use of a Dutch oven ensures an even bake and a delicious crusty finish, making it ideal for sandwiches, toast, or enjoying on its own.
Ingredients
Wet Ingredients
- 1 1/2 cups (12 oz) warm water (100˚F)
- 2 Tbsp honey
Dry Ingredients
- 1 1/2 tsp salt
- 3/4 Tbsp active dry yeast
- 3 cups bread flour (plus extra flour for dusting)
Seeds
- 2 Tbsp sunflower seeds (toasted plus more for top of bread)
- 2 Tbsp pumpkin seeds (toasted plus more for top of bread)
- 1 Tbsp sesame seeds (toasted)
- 1 Tbsp flax seeds
- 1 tsp poppy seeds
Optional
- 1 Tbsp corn meal or semolina to dust parchment paper
Instructions
- Quick Prep: Line your work surface with parchment paper and trim the corners so it fits neatly inside the Dutch oven. Sprinkle about 1 tablespoon of cornmeal or semolina onto the center 9-inch area of the parchment to prevent sticking, then set aside.
- Activate Yeast and Mix Dough: In a large bowl, combine the warm water, honey, and salt, stirring until the honey dissolves completely. Sprinkle the active dry yeast over the mixture and let it rest at room temperature for 5 minutes to activate. Then stir in the bread flour along with all the toasted and raw seeds until the dough comes together. The dough will be sticky, but no kneading is necessary.
- First Rise: Cover the bowl tightly with a lid or plastic wrap and let the dough rest at room temperature (around 70˚F) for about 2 hours or until it has tripled in size.
- Shape Dough: Sprinkle some flour over the dough and fold it in half, then fold it in half again to shape. Generously flour your hands, lift the dough and form it into a ball. Place the dough ball, seam side down, onto the prepared parchment paper. Optionally, sprinkle additional seeds on top for extra crunch and visual appeal. Allow the dough to rise uncovered at room temperature for 40 minutes.
- Preheat Dutch Oven: Place your empty Dutch oven and its lid inside your oven and preheat the oven to 450˚F. This ensures the pot is hot when the dough goes in.
- Bake Bread: Carefully remove the hot Dutch oven from the oven using oven mitts, place it on the stovetop or a heat-safe surface, and lift the dough ball with the parchment into the center of the pot. Cover with the lid and bake for 30 minutes at 450˚F.
- Finish Baking: Remove the lid carefully to avoid steam burns and bake the bread uncovered for an additional 2 to 5 minutes until the crust is golden brown and crisp.
- Cool and Serve: Use the parchment paper to lift the bread out of the Dutch oven, then place the loaf directly on a wire rack to cool until nearly room temperature before slicing. This allows the crumb to set and prevents sogginess.
Notes
- No kneading is required, making this bread easy for beginners.
- Use a kitchen thermometer to ensure water is at 100˚F to properly activate yeast without killing it.
- To toast seeds, dry-toast them in a skillet over medium heat until fragrant and slightly browned.
- Sprinkling cornmeal or semolina helps prevent sticking and adds a slight texture to the crust.
- If you don't have a Dutch oven, a heavy oven-safe pot with a lid can be used as a substitute.
- Allowing the bread to cool before slicing ensures the best texture and crumb structure.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
