When it comes to baking at home, it seems that making delicious loaf of bread can be one of the more daunting tasks. Many home chefs never attempt it because it seems like between the exact ingredient measurements to the cooking time required, the chances of nailing the perfect loaf are slim to none.
Well, today we want to change all that! Cooking bread in a dutch oven is surprisingly very easy and there is no kneading or special baking equipment required (If you don’t own one, you can check out our dutch oven comparison reviews). Everything you need you already have around the kitchen! Just use a spoon and a bowl to stir the ingredients together, let the dough rise, and in about 3 hours you will have delicious, hot, and healthy freshly baked bread.
To make this bread extra tasty, we will be adding some seeds for a rich, complex flavor that we are confident you will love. It comes out of the oven with a perfectly thin crust on the outside, while still being softy and spongy on the inside. It makes excellent bread for a sandwich, a hearty breakfast toast or just served up plain with some warm butter.
- 1 1/2 cups warm water (100˚F)
- 2 Tbsp honey
- 1/2 Tbsp salt
- 3/4 Tbsp active dry yeast
- 3 cups better for bread flour, plus extra flour for dusting
- 2 Tbsp sunflower seeds, toasted, plus more for top of bread
- 2 Tbsp pumpkin seeds, toasted, plus more for top of bread
- 1 Tbsp sesame seeds, toasted
- 1 Tbsp flax seeds
- 1 tsp poppy seeds
How to Make the Most Delicious 5-Seed Bread
Preparation: Cut the parchment paper into a round shape to fit into the dutch oven. Dust the parchment paper with about 1 tablespoon of cornmeal or semolina and set it off to the side. The dusting is an optional step, but it does and an extra crunch to the crust that’s pretty tasty.
- In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt until the honey is completely dissolved.
- Sprinkle with 3/4 Tbsp yeast.
- Let set for approximately 5 minutes
- Stir in 3 cups flour and all of the seeds.
- Use a spatula to mix until it comes together and seeds are well incorporated (no kneading required).
- Cover bowl with lid or plastic wrap and let rest at room temp (70˚F) for 2 hours or until tripled in volume.
After Your Dough Has Risen
Sprinkle dough with flour and use a spatula to fold the 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.
Place over the center of your prepared parchment paper with the folded seam side down.
Sprinkle the top with extra sunflower and pumpkin seeds if desired.
Let rise uncovered at room temp for 40 minutes.
Baking Your Bread
- 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.
- Lift bread with the parchment paper and set it in the center of your hot dutch oven.
- Cover with lid and bake at 450˚F for 30 minutes.
- Carefully remove hot lid and bake another 2- 5 minutes or until top is golden brown.
- Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack to cool until it’s nearly room temperature before slicing into it.
This dutch oven bread is a staple in our home and I hope you’ll come to love it as much as my family does.