Easy Dutch Oven Bread Recipe

Posted November 10, 2023 by: Admin #Kitchen

Creating delectable Dutch Oven Bread is surprisingly uncomplicated – no kneading required! With just a handful of pantry staples and a mixing bowl, you can whip up bakery-quality bread. The process takes less than 3 hours, and the majority of that time is devoted to letting the dough rise. Now that’s my kind of bread!

There’s nothing quite like the satisfaction of indulging in a freshly baked, crusty loaf of homemade Dutch Oven Bread. This bread not only exudes the essence of a sophisticated bakery but remains irresistibly delicious even on the second day – a rare feat for quick and easy bread! Its texture also makes it an ideal choice for sandwich recipes like our Chicken Bacon Avocado Club or a classic Reuben.

Ingredients for Dutch Oven Bread:

The beauty of this quick Dutch Oven Bread lies in its simplicity, with most ingredients being pantry staples. Gather bread flour, honey, salt, and yeast – incorporating seeds adds a delightful touch with minimal effort. My parents were thoroughly impressed with this Dutch Oven Bread, and their accolades mean a lot, especially coming from Mom, who is renowned for making the best bread ever!

Advantages of Baking Bread in a Dutch Oven:

Baking bread in a Dutch oven bestows a beautiful crust and simplicity in the process. The Dutch oven traps steam, allowing the bread to rise fully before developing its crusty exterior. There’s an undeniable joy in lifting the lid and revealing a perfectly formed, golden loaf inside! Optimal results are achieved with a 5 ½ quart Enameled Cast-Iron Dutch Oven.

Measuring Bread Flour Correctly:

For the perfect no-knead Dutch Oven Bread, the dough should be sticky during the rising phase. While measuring the bread flour, spoon it into your measuring cup and level it with the back of a knife. If you have any questions about measurement, refer to my tutorial on measuring ingredients.

Substituting Seeds in Dutch Oven Bread:

The seeds in this No-Knead Bread transform it into an artisan Dutch Oven delight. They not only enhance the flavor but also provide the perfect crunch to complement the soft, spongy center of the loaf. If you lack certain seeds, feel free to substitute or omit them altogether – the bread will still be a delightful treat.

Pro Tip: Toasted seeds offer the best flavor. To toast them, place in a dry skillet over medium heat, tossing often until they turn golden and fragrant.

How to Make Dutch Oven Bread:

**Prep:** Line a work surface with parchment paper, trimming corners for a round-ish shape to fit the Dutch oven. Sprinkle the center with 1 Tbsp cornmeal, semolina, or flour and set aside. Note: Cornmeal or semolina creates a nice crunch to the crust.

• In a large bowl, combine warm water, honey, and salt. Stir until honey dissolves, then sprinkle yeast on top. Let it sit at room temperature for 5 minutes.
• Stir in flour and all seeds. Use a spatula to mix until it comes together, and seeds are well incorporated (no kneading required). The dough will be very sticky. Cover the bowl with a lid or plastic wrap and let it rest at room temperature (70˚F) for 2 hours or until tripled in volume.

• Sprinkle the dough with flour and use a spatula to fold it in half, then fold it in half again.
• Sprinkle generously with flour, and with well-floured hands, lift the dough and form a ball. Place it in the center of the parchment paper folded side down. If desired, sprinkle the top with extra sunflower and pumpkin seeds. Let it rise uncovered at room temperature for 40 minutes.

• Place the empty Dutch oven and lid inside the oven, and preheat to 450˚F. Once preheated, and the bread is ready to bake, remove the Dutch oven and place it on the stove. Be cautious not to touch the Dutch oven or lid without oven mitts as they will be blazing hot. Transfer the parchment paper with the bread dough into your HOT Dutch oven. Cover with the hot lid and bake at 450˚F for 30 minutes.
• Remove the hot lid and bake another 2-5 minutes until the top is golden brown. Use the parchment paper to lift the bread out of the Dutch oven and cool it on a wire rack until nearly room temperature before slicing.

Tips for Perfect Dutch Oven Bread:

• Once the bread is out of the oven, place the empty Dutch oven back in to cool, as it will be extremely hot. Beware of lifting the lid without oven mitts – I learned the hard way!
• No Dutch oven? No problem! Follow the baking instructions in our Original No-Knead Bread recipe.
• Avoid slicing into hot bread to prevent steam release, which can make the bread gummy. Dutch Oven bread tastes best when allowed to rest and cool.

How to Make 5-Seed Dutch Oven Bread:

• In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the seeds. Stir with spatula until it comes together and seeds are incorporated (no kneading required). Dough will be very sticky. Cover bowl with lid or plastic wrap and rest at room temp (70˚F) for 2 hours or until tripled in volume.
• Sprinkle dough with flour and use a spatula to fold dough in half then fold in half again. Sprinkle generously again with flour and with well-floured hands, lift up the dough and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds if desired. Let rise uncovered at room temp for 40 min.
• Place the empty Dutch oven and lid inside the oven and preheat the oven to 450˚F. Once preheated, remove Dutch oven and place on the stove. Be careful not to touch the Dutch oven or lid without oven mitts because it will be blazing hot. Lift bread with the parchment paper and set it in the center of HOT Dutch oven. Cover with lid and bake at 450˚F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from Dutch oven with the help of parchment paper and place bread directly on wire rack. Cool until it’s nearly room temperature before slicing.