Easy Dutch Oven Bread Recipe
This Easy Dutch Oven Bread Recipe is SO SIMPLE! Create a crusty, airy loaf perfect for any meal using pantry staples and your Dutch oven.
Equipment
- Large Mixing Bowl
- Wooden spoon or dough scraper
- Kitchen towel
- Dutch Oven
- Parchment Paper
- Instant Read Thermometer
Ingredients
- 1 1/2 cups Warm Water at 100°F
- 2 tablespoons Honey for a hint of sweetness
- 1 1/2 teaspoons Salt to enhance flavor
- 3/4 tablespoon Active Dry Yeast to help the dough rise
- 3 cups Bread Flour plus extra for dusting
- 2 tablespoons Sunflower Seeds toasted, plus more for topping
- 2 tablespoons Pumpkin Seeds toasted, plus more for topping
- 1 tablespoon Sesame Seeds toasted
- 1 tablespoon Flax Seeds for added nutrition
- 1 teaspoon Poppy Seeds for a pop of flavor
- 1 tablespoon Corn Meal or Semolina for dusting the parchment (optional)
Instructions
- In a large mixing bowl, combine the warm water and honey. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- While the yeast is activating, in a separate bowl, whisk together the bread flour and salt.
- Once the yeast mixture is frothy, gradually add the flour mixture to the bowl, stirring with a wooden spoon until a shaggy dough forms.
- Fold in the toasted sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, and poppy seeds to the dough.
- Lightly flour a clean surface and transfer the dough onto it. Knead for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Punch down the dough gently to release air. Turn onto a floured surface and shape into a round loaf.
- Place the shaped dough on parchment paper. Cover and let rise for another 30-45 minutes.
- About 30 minutes before baking, preheat oven to 450°F (232°C) with the Dutch oven inside.
- Carefully remove the hot Dutch oven. Use parchment paper to lift dough into pot. Sprinkle additional seeds if desired. Cover with lid and bake for 30 minutes.
- Remove lid and bake an additional 15-20 minutes until golden brown and hollow sounding when tapped.
- Remove bread from Dutch oven and cool on a wire rack for at least 30 minutes before slicing.
Notes
- Use water at about 100°F to activate yeast without killing it.
- Let dough rise fully for a light, airy loaf.
- Cool bread completely before slicing to avoid gummy texture.
- Customize with herbs, dried fruits, or cheese for flavor variations.
- Store bread wrapped in plastic or airtight container; freeze for longer storage.