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Buttermilk Dutch Oven Bread

Buttermilk Dutch Oven Bread

Linda M. Harris
Buttermilk Dutch Oven Bread is a simple yet flavorful bread made with a handful of pantry ingredients.
This rustic loaf combines the tangy richness of buttermilk with the ease of a no-knead dough.
The bread is baked in a preheated Dutch oven, which gives it a golden, crispy crust and a soft, airy interior.
It's perfect for beginners and seasoned bakers alike, and the best part is it requires minimal effort for a stunning result.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course bread, Breakfast, Side Dish, Snack
Cuisine American, Comfort Food, Rustic
Servings 12 Slices
Calories 180 kcal

Equipment

  • 1 Dutch Oven (5-6 quart)
  • 1 large mixing bowl
  • 1 Wooden Spoon
  • 1 Sharp Knife (for scoring the bread)
  • 1 Parchment paper (optional)
  • 1 Kitchen Towel or Plastic Wrap

Ingredients
  

  • 3 cups 360g All-purpose flour
  • 1 ½ teaspoons 9g Salt
  • 1 teaspoon 5g Baking soda
  • 1 packet 2 ¼ teaspoons Active dry yeast
  • 1 ½ cups 360ml Buttermilk (room temperature)
  • 1 tablespoon 15g Honey (or sugar)

Instructions
 

  • Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, salt, baking soda, and yeast.
    Stir to evenly distribute.
  • Add Wet Ingredients: Pour in the buttermilk and honey, mixing with a wooden spoon until the dough starts to come together.
    The dough will be slightly sticky.
  • Let the Dough Rest: Cover the bowl with a damp towel or plastic wrap and let it sit at room temperature for 8 hours or overnight.
  • Preheat the Dutch Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to heat up.
  • Shape the Dough: Once rested, flour your countertop lightly and gently shape the dough into a round loaf.
    Handle the dough gently to preserve the air bubbles.
  • Transfer to the Dutch Oven: Remove the hot Dutch oven from the oven and line it with parchment paper.
    Carefully place the shaped dough into the Dutch oven.
    Score the top with a sharp knife to allow the bread to expand as it bakes.
  • Bake: Cover the Dutch oven and bake for 30 minutes.
    After 30 minutes, remove the lid and bake for an additional 15-20 minutes, until golden brown and hollow-sounding when tapped on the bottom.
  • Cool and Serve: Allow the bread to cool on a wire rack for at least 30 minutes before slicing.

Notes

  • Resting Time: Be sure to allow the dough to rest for the full 8 hours or overnight. This is essential for developing flavor and texture without any kneading.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 ½ cups of milk. Let it sit for 5 minutes before using.
  • Storage: Store leftover bread in an airtight bag or container for up to 3 days. For longer storage, slice the bread and freeze it. Reheat slices in the toaster or oven for best results.
  • Crust Variation: For an even crispier crust, you can place a small oven-safe bowl of water in the oven while baking to create steam.
Keyword Buttermilk Dutch Oven Bread