Seeded Dutch Oven Bread
Seeded Dutch Oven Bread is a hearty, flavorful loaf with a beautifully crispy crust and a soft, airy interior. This recipe incorporates a mix of nutritious seeds, adding crunch and flavor to each slice. The bread is made with basic pantry staples and baked in a Dutch oven, ensuring an even, golden-brown crust and tender crumb. Perfect for sandwiches, toast, or served alongside soups and stews, this homemade bread is a must-try for bread lovers.
Equipment
- Dutch oven: 4-6 quart, with lid
- Mixing bowl: Large enough to hold the dough
- Wooden spoon or dough hook: For mixing the dough
- Kitchen scale (optional): For precise ingredient measurement
- Parchment paper: For easy handling and transfer
- Wire rack: For cooling the bread after baking
Ingredients
- 500 g 4 cups Bread flour
- 100 g ¾ cup Whole wheat flour
- 1 ½ tsp Salt
- 2 tsp Active dry yeast
- 375 ml 1 ½ cups Warm water
- 50 g ⅓ cup Mixed seeds (such as sunflower, flax, sesame, or pumpkin)
Instructions
Prepare the Dough
- In a large mixing bowl, combine the bread flour, whole wheat flour, salt, and active dry yeast. Slowly add warm water while stirring with a wooden spoon or your hands until the dough begins to come together. The dough should be slightly sticky, not too wet.
Knead the Dough
- Turn the dough out onto a clean, floured surface and knead for about 8-10 minutes, adding the seeds during the last 2 minutes of kneading. The dough should become smooth and elastic.
First Rise
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1-2 hours or until it has doubled in size.
Shape the Dough
- After the dough has risen, punch it down gently to release any air bubbles. Turn it out onto a floured surface and shape it into a round loaf.
Second Rise
- Place the shaped dough onto a piece of parchment paper. Cover with a cloth and allow it to rise for 30 minutes to 1 hour.
Preheat the Oven
- While the dough rises, preheat your oven to 450°F (230°C). Place your Dutch oven (with the lid on) inside the oven while preheating.
Bake the Bread
- Once the dough has risen and the oven is hot, carefully place the dough with the parchment paper 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 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool
- Once the bread is fully baked, remove it from the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing.
Notes
Recipe Notes
- Storage: Store the bread at room temperature in a paper bag or cloth for up to 3 days. For longer storage, slice and freeze individual portions.
- Seed Variations: Feel free to mix and match your favorite seeds. Add chia, poppy, or hemp seeds for extra flavor and texture.
- Cold Fermentation: For enhanced flavor, you can refrigerate the dough after the first rise for up to 24 hours. Bring the dough to room temperature before shaping and baking.