Honey Oat Dutch Oven Bread
This Honey Oat Dutch Oven Bread is a simple yet delicious homemade loaf that features a golden-brown, crispy crust with a soft, airy interior. The subtle sweetness of honey complements the hearty texture of oats, making it perfect for any meal, from sandwiches to soups. Made using a Dutch oven, this bread has the ideal texture—crusty on the outside and tender on the inside—without needing any special equipment or advanced baking skills.
Equipment
- Dutch oven (1, 5-7 quarts)
- Mixing bowl (1, large)
- Measuring spoons (1 set)
- Measuring cups (1 set)
- Wooden spoon or spatula (1)
- Wire rack (1, for cooling)
- Parchment Paper – 1 sheet (optional)
Ingredients
- 3 cups all-purpose flour 360g
- 1 cup old-fashioned oats 90g
- 2 teaspoons salt 10g
- 2 teaspoons active dry yeast 6g
- 1 tablespoon honey 15g
- 1 cup warm water 240ml
- 2 tablespoons olive oil 30ml
Instructions
- Activate the yeast: In a small bowl, combine the warm water (about 110°F/43°C), active dry yeast, and honey. Stir gently and let it sit for 5-10 minutes until it becomes frothy and bubbly.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, oats, and salt. Stir to combine.
- Add the yeast mixture: Pour the activated yeast mixture and olive oil into the dry ingredients. Stir until a sticky dough begins to form.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment to knead for 5-7 minutes.
- First rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape the dough: Punch down the dough to release air. Turn it out onto a floured surface and shape it into a round loaf.
- Second rise: Place the shaped dough on parchment paper or a floured surface. Cover it and let it rise for another 30 minutes to 1 hour.
- Preheat the Dutch oven: While the dough is rising, place your Dutch oven (with the lid) into the oven and preheat it to 450°F (232°C) for 30 minutes.
- Bake the bread: Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place it into the preheated Dutch oven. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 10-15 minutes until golden brown and the bread sounds hollow when tapped on the bottom.
- Cool the bread: Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.
Notes
Recipe Notes
- Storage: Store the bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 2-3 days. To keep the crust crisp, avoid storing it in plastic.
- Freezing: Slice the bread before freezing, and wrap each slice in plastic wrap or foil. Store in an airtight container or freezer bag for up to 3 months. To reheat, simply toast or thaw the slices as needed.
- Oats: You can experiment with different types of oats. Steel-cut oats will make the bread heartier, while rolled oats give a softer texture. Both work well in the recipe!
- Honey substitution: You can swap the honey for maple syrup or agave nectar if you prefer a different sweetness. Keep in mind this may slightly alter the flavor.
- Add-ins: Feel free to add seeds, nuts, or dried fruit to the dough for extra texture and flavor.