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Easy 5 Seed Dutch Oven Bread Recipe

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

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Dutch Oven Bread is surprisingly easy – there’s no kneading required, you just need a bowl and a spoon to stir the ingredients together, let it rise on the counter and it’s ready for the oven in less than 3 hours. That’s my kind of bread! Making bread in a dutch oven is even easier than my original no-knead artisan bread and there’s something really fun about lifting the lid and seeing a perfectly formed golden loaf inside!

It’s amazing how much seeds enhance the bread’s flavor and this one is loaded with toasted seeds, inside and out. It seriously tastes like a gourmet loaf from a fancy bakery – the crumb is crazy soft and spongy and it still tastes great on day 2, which is unusual for a quick-bread (see texture in the next picture… ?). My parents were mighty impressed with this dutch oven bread and kept raving about it, which is a really big deal because Mom literally makes the best bread ever!

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

Ingredients for 5-Seed Dutch Oven Bread:

1 1/2 cups (12 oz) 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* *measured correctly
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

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

*To accurately measure flour: spoon flour into measuring cup and scrape off the top with the back of the knife.
**If you aren’t able to find toasted seeds, it’s so easy to toast them on a dry skillet until they are golden and fragrant. It seriously takes just a few minutes, but using toasted seeds really enhances the flavor of the bread. I’ve tested it both ways and I LOVED them toasted so much more!

*Watch our easy video tutorial on how to measure correctly

What You’ll Need:

5 1/2 Qt Dutch Oven
Parchment Paper
1 Tbsp corn meal or semolina to dust parchment, optional

How to Make the Best Dutch Oven Bread:

Prep: Line a work surface with parchment paper and trim corners from the paper to create a round-ish shape to fit better in the dutch oven. Sprinkle the center 9″ of parchment with 1 Tbsp cornmeal or semolina and set aside. The bread will still work without the cornmeal or semolina but it does add a nice crunch to the crust. 

1. In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey has dissolved then sprinkle top with 3/4 Tbsp yeast. Let sit at room temp 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). Dough will be very sticky. Cover bowl with lid or plastic wrap and let rest at room temp (70˚F) for 2 hours or until tripled in volume.

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

2. 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. sprinkle the top with extra sunflower and pumpkin seeds if desired. Let rise uncovered at room temp for 40 minutes.

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

3. 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 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.***

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

Important Tips:

-When bread is out of the oven, put the empty dutch oven back in the oven to cool down as it will be blazing hot to the touch. My dad lifted the lid to see what was inside before I could warn him – Ouch!!
-No dutch oven? No problem! Follow the baking instructions in our original no-knead bread recipe.
***NEVER slice into hot bread or it will release too much steam and become gummy. It will taste best if you let it rest and cool.

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

Print-Friendly Dutch Oven Bread Recipe ⬇

Easy 5 Seed Dutch Oven Bread Recipe

4.86 from 28 votes
Prep Time: 2 hours 50 minutes
Cook Time: 35 minutes
Total Time: 3 hours 25 minutes
Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com
Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4-$5
Servings: 1 loaf of dutch oven bread

Ingredients

Ingredients for 5-Seed Dutch Oven Bread:

  • 1 1/2 cups 12 oz 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

What You'll Need:

  • 5 1/2 Qt Dutch Oven
  • Parchment Paper
  • 1 Tbsp corn meal or semolina to dust parchment optional

Instructions

Prep:

  1. Line work surface with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside.

How to Make 5-Seed Dutch Oven Bread:

  1. 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.
  2. 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.
  3. 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.***

Recipe Notes

*To accurately measure flour: spoon flour into measuring cup and scrape off the top with the back of the knife.
**If you aren't able to find toasted seeds, toast them on a dry skillet a few minutes until golden and fragrant.
***NEVER slice into hot bread or it will release too much steam and become gummy

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

My favorite thing way to eat homemade bread is a thin layer of butter and a drizzle of honey o’er the top. Mmm. It’s also super yummy dipped in a mixture of extra virgin olive oil/ balsamic vinegar/ salt & pepper – just like the fancy restaurants have! Now you can be just as fancy at home at the rock bottom price of $4 to $5 per loaf. YESSSS!! Enjoy this my friends and thank you in advance for making, pinning and sharing this with the people you love! 🙂

Dutch Oven Bread is surprisingly easy to make! This 5-seed NO-KNEAD dutch oven bread has a soft, spongy crumb and tastes like a loaf from a fancy bakery. | natashaskitchen.com

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Diane
    October 19, 2019

    Do you think I could use “chia seeds” in place of the flax seed? Reply

    • Natashas Kitchen
      October 19, 2019

      Hi Diane, I haven’t tested that but it should work fine. Reply

      • Diane
        October 19, 2019

        Well I will let you know…. Reply

        • Diane
          October 19, 2019

          Natasha the use of chia seeds worked beautifully. My bread turned out awesome and so very good.Thank you Reply

          • Natashas Kitchen
            October 19, 2019

            That’s just awesome!! Thank you for sharing your wonderful review, Diane!

  • Joseph
    October 16, 2019

    Hi there my associate chef ,,,can I use a bread machine ,mine bakes bread horizontally so I think I can slit top. What do you think ?? Yes I know old man cooking for 65 years and is not a baker till I got this bread machine Reply

    • Natashas Kitchen
      October 17, 2019

      Hi Joseph, I have not tested this recipe in a bread machine. If you experiment, let me know how you liked the recipe Reply

      • Joseph
        November 4, 2019

        baked in a cast iron skillet ,,no cover was really good Reply

  • Vera
    July 23, 2019

    I refuse to buy bread now. This bread is so delicious! It is airy, crunchy, and just so perfect. Thank you for never ever disappointing with amazing recipes Reply

    • Natashas Kitchen
      July 24, 2019

      Isn’t it the best! I’m so happy you enjoyed that Vera, thank you for sharing that with us! Reply

  • Sue Prasad
    May 3, 2019

    Can you use sour dough to replace some of the flour and how much would you use? Reply

    • Natasha
      May 3, 2019

      Hi Sue, I honestly haven’t experimented that way with this recipe so I wouldn’t be able to provide specific instructions. If anyone else has tried, please let us know and thanks in advance! Reply

    • Elaine Ophus
      November 3, 2019

      If I could give this bread 10 stars I would. Best cast iron Dutch oven bread ever!!!!! Thank you for this recipe. We’re about to devour it with split pea and ham soup.  Reply

      • Natashas Kitchen
        November 4, 2019

        I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

        • Elaine Ophus
          November 4, 2019

          I should mention I used 2 cups regular bread flour and 1 cup multigrain bread flour. I might try more of the multigrain next time. Reply

      • Joseph
        November 4, 2019

        what’s da recipe for your split pea soup Missssss my Moms Reply

        • Elaine Ophus
          November 4, 2019

          Hi Joseph, I got the soup recipe from allrecipes. It’s literally called Split Pea Soup, by bluebayou. I made it exactly as written except more ham and more carrots. Reply

          • Joseph
            November 4, 2019

            so nice of you to send that reply

  • Alina
    April 8, 2019

    Did u ever use Dutch over to bake cakes? Reply

    • Natashas Kitchen
      April 8, 2019

      Hi Alina, I haven’t not tested that but it sounds interesting! If you experiment I would love to know how you like that! Reply

  • Kathie
    February 17, 2019

    Thank you for this recipe! I make the same no-knead loaf with an 8-12 hour rise, and I’m making this short-rise loaf right now. I am glad this is yours, Natasha. I started making your borscht recipe during the 2014 Winter Olympics in Sochi, Russia. It’s soooo good! My son makes it now, too. Thanks for both recipes. Reply

    • Natashas Kitchen
      February 17, 2019

      Hi Kathie, I’m so happy you enjoyed that. Thank you for sharing that with us! 🙂 Reply

  • Keren
    February 11, 2019

    Hi Natasha
    I notice that there is no butter or oil in this bread recipe.
    Can that be added and does it make a difference ? Reply

    • Natasha
      February 12, 2019

      Hi Keren, I haven’t experimented since there is no need – the bread is very soft and airy without needing additional butter or oil. I hope you love this dutch oven loaf 🙂 Reply

  • Ute Lindsay
    February 8, 2019

    Hello Natascha, I love the 5 seed recipe. It is perfect and fairly easy to make. I loved it so much that I wanted to share it with my cooking groups. I am sorry that this was not allowed and I apologize. Instead I should have shared your link. Is that ok to do that? Reply

  • Teri
    January 12, 2019

    I recently purchased a 4 quart Dutch oven. Will this work in the smaller pot or do I need to make adjustments? Reply

    • Natashas Kitchen
      January 12, 2019

      That should still work, Teri. Your Bread will simply be a little taller. Reply

  • Julia
    January 6, 2019

    I just made this bread and it came out perfectly brown and round BUT it wasn’t as crusty as yours. I used Canadian flour and I was wondering if that was maybe the issue Reply

    • Natasha
      January 7, 2019

      HI Julia, that could be or it could be if your dutch oven doesn’t have a tight fitting lid, or if you used a different method to bake the bread. It has to be the right combination of moisture and heat to get a nice crust. Reply

  • Lyndsy
    January 6, 2019

    Hi Natasha,

    I’m making your Dutch Oven Seed Bread and I’m wondering if the dough can sit for longer than 2 hours? Reply

    • Natasha
      January 7, 2019

      Hi Lyndsy, if you needed it to sit longer, I’d suggest placing it into a larger bowl (to allow for more expansion) and also keeping it in a cooler area (maybe a garage). Reply

  • Tracy Kabacinski
    January 6, 2019

    Would this recipe work with whole wheat flour? Reply

    • Natashas Kitchen
      January 6, 2019

      Hi Tracy! I haven’t tried this with 100% whole wheat, but I have tried using half whole wheat and half regular flour but it wasn’t quite as fluffy and didn’t rise as well. If you test it out that way, let me know how you liked it! Reply

      • Irina
        February 2, 2019

        Hi Natasha,
        Thank you for all the great recipes!
        When you used half/half, did you put the same amount of flour in total? Reply

        • Natashas Kitchen
          February 2, 2019

          Hi Irina, yes same total amount 🙂 Reply

  • Indi
    December 17, 2018

    Dec ‘18: I just tried this recipe today. IT’S BRILLIANT! Unusual to try a recipe and not have to tweak anything, but I followed this step-by-step and it turned out exactly like the picture! Literally perfect! Measurements, ingredients, steps, rising, oven time. All worked. Wouldn’t change a thing for the next one. This is a special recipe. Thank you Natashaskitchen! Reply

    • Natashas Kitchen
      December 17, 2018

      Wow! I’m so so happy to hear that! Thank you for the great review! Reply

  • Holly
    November 17, 2018

    I made this bread today. It is so wonderful. I have been baking bread for several years but this recipe could quite possibly be the best ever. Turned out perfect. I am going to try using a smaller dutch oven as I would like to make a thicker loaf. Should I change the instructions in any way? Reply

    • Natashas Kitchen
      November 17, 2018

      That’s so great! It sounds like you have a new favorite! Thank you for sharing your wonderful review 🙂 Reply

  • Liz Philip
    November 17, 2018

    Hey! I only have pumpkin and sunflower seeds- if I substitute the poppy seeds etc etc for the same quantity of sunflower/pumpkin, do you think the recipe will still work? 🙂 Reply

    • Natashas Kitchen
      November 17, 2018

      I don’t see why not! We used our favorites here and I think others can be substituted! Reply

  • Sheila
    September 28, 2018

    I was told with those black lid knobs ( as shown in your photos of the blue Le Creuset) you mustn’t go over 375°F.
    In fact, it’s on the Le Creuset website.
    So how come yours haven’t melted? Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Sheila! That is recommended bu Le Creuset but I haven’t had any issues with it. The knobs are replaceable, worst case. I feel like 30 minutes shouldn’t affect that too much. Reply

    • bksi
      November 25, 2018

      Old Le Creuset recommendation was 450, so if you have an older dutch oven the knob should be ok. I’ve had mine in the oven at 425.

      That being said, Le Creuset offers their newer replacement knobs in stainless – pricey but if you’re worried it’s a good investment. Reply

  • Nancy Biri
    August 1, 2018

    This bread has become our favorite
    Thanks for all the yummy recipes Reply

    • Natashas Kitchen
      August 1, 2018

      I’m so happy you found a favorite! You’re so welcome! It is definitely our pleasure! Reply

    • Carol G
      October 7, 2019

      I must try this! Thanks Natasha. Can it be frozen? Reply

      • Natasha
        October 7, 2019

        Hi Carol, I haven’t tried freezing but I don’t see why not. Reply

  • dannie
    June 19, 2018

    I would love this recipe served with a hot bowl of soup. Reply

    • Natashas Kitchen
      June 19, 2018

      That sounds like the perfect combination. Reply

  • Oksana
    April 18, 2018

    So easy and delicious! I think we finished the whole loaf in 20 min (4 of us;))) Spead butter, sprinkle a bit of salt and voila. Even my husband who is not a fan of white bread said it was the yummiest bread he ever tried. I already baked it 5 times in last 4 days;))) Reply

    • Natasha's Kitchen
      April 18, 2018

      WOW! I’m glad you both really enjoy the recipe Oksana! Thanks for sharing your excellent review! Reply

  • Vickie Preston
    April 15, 2018

    I made the 5 seed bread today. So easy and turned out perfectly. Reply

    • Natasha's Kitchen
      April 15, 2018

      YAY! I’m happy to hear the recipe turned out flawless. Thanks for sharing your excellent review Vickie! Reply

  • Alicja
    April 12, 2018

    Just made this last night and so impressed with how easy it was!
    I used breadcrumbs instead of corn meal or semolina cause I didn’t have that on hand and it worked great. The bread is soft and delicious. The next day I toasted it and the depth of flavour was incredible. Will definitely make again and experiment with different additions. Reply

    • Natasha's Kitchen
      April 12, 2018

      Awesome! I’m glad to hear how much you enjoy this recipe! Thanks for sharing your outstanding review with other readers! Reply

  • Janet Menzel
    April 8, 2018

    My mouth is watering for this amazing looking bread!! But can this recipe be used with all purpose flour instead of bread flour with the same results?? Thanks,Janet Reply

    • Natasha
      natashaskitchen
      April 8, 2018

      Hi Janet, all purpose flour will work in the recipe as well 😀 Reply

  • Zoryana
    April 7, 2018

    trying this bread today… It is rising as of right know.. Tried that method with previously breads and i liked that method…

    In a future, can you think of any yeast bread (Paska, pletenka, and etc.) and bread that we can set it overnight… it would be much easier… thank you Reply

    • Natasha
      natashaskitchen
      April 7, 2018

      Hi Zoryana, the only one I have like that is cinnamon rolls (not really a bread though). I haven’t experimented with setting this overnight though. I will definitely keep that in mind as I am testing breads in the future 🙂 Reply

      • Zoryana
        April 8, 2018

        bread ended up delicious. could not resist to stop eating it… thank you so much for a great recipe. Reply

  • Helen Outen
    March 4, 2018

    Love the recipe. I made it with pumpkin seeds and dried cranberries……yummy Reply

    • Natasha's Kitchen
      March 5, 2018

      I’m glad you enjoy the recipe Helen! Thanks for sharing your great review with other readers! Reply

  • Veronique
    February 12, 2018

    Hi Natasha, do you think that we can make this bread with a slow cooker? Reply

    • Natasha
      natashaskitchen
      February 12, 2018

      Hi Veronique, I honestly have not tried bread in a slow cooker so I won’t be able to advise on that. You might google that to see what the standard is for bread. Have you tried something similar before? I’m curious if it works! Reply

      • Veronique
        February 15, 2018

        Hi Natasha, the only bread I’ve tried with the Slow cooker is the Basil Pesto Bread but I think I’m gonna try the 5 seed bread we’ll see 😉 Reply

        • Natasha's Kitchen
          February 15, 2018

          Please let me know how it turns out Veronique! Reply

  • Dawn
    January 18, 2018

    Natasha, do you think this bread would still come out yummy without all of the seeds? I love them but my husband, and youngest, do not.

    Thanks!

    Dawn Reply

    • Natasha
      natashaskitchen
      January 19, 2018

      Hi Dawn, yes it will still work great without the seeds. We have a couple other bread recipes without seeds and it works well 🙂 Reply

  • Jane Dankbar
    January 9, 2018

    I made this yesterday for a family dinner. I neglected to get poppy seeds and sunflower seeds at the store. What I did was just double the pumpkin seeds and the sesame seeds. It was truly as good as any artisan bread I’ve ever tasted AND, the easiest bread I have ever made. Reply

    • Natasha's Kitchen
      January 9, 2018

      That’s great, I’m glad to hear the recipe was a success! Thanks for sharing your great review Jane! Reply

  • Erika Lovejoy
    December 12, 2017

    Hello Natasha! Could this recipe be made entirely with whole wheat flour? Or buckwheat? I’m wondering if there is a healthier option to the white flour. Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi Erika, I have tried with half wheat flour and it wasn’t quite as soft as the original but still good. I haven’t tried replacing it completely though. Reply

  • Mila
    December 9, 2017

    Very good bread. The only thing it was a bummer that it was wery crummy. But other then that very good. Reply

    • Natasha
      natashaskitchen
      December 11, 2017

      Hi Mila, I am glad you enjoyed it! It is normally very soft and spongy and not crumbly. Is it possible that it was overbaked or maybe baked uncovered? Reply

  • Sharon Turner
    November 16, 2017

    I am so excited to try this bread. My darling husband just bought me a cast iron Dutch Oven for my birthday (today 🙂 ) But it is a 7 1/2 quart. Is it too big? Or do you have another bread recipe that I could try? You are my go-to site for everything delicious. Thanks! Reply

    • Natasha
      natashaskitchen
      November 16, 2017

      I think the larger Dutch oven would still work well. The smaller one creates a little bit taller of a bread loaf, but a larger Dutch oven will still work. Reply

      • Sharon Turner
        November 17, 2017

        Oh my gosh!!! So good! We had a slice after it cooled and it was delicious. Can’t wait to make toast in the morning! Thank you (and my husband thanks you too). Reply

        • Natasha's Kitchen
          November 18, 2017

          You’re welcome Sharon! 🙂 I’m glad to hear how much you both love the recipe! Thanks for sharing! Reply

  • Luna
    November 7, 2017

    Do you cut the 3 slices on the top with the dutch oven bread and when heating the oven do you leave the cover on the pan Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Luna, yes to the lid: “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.” And I do not cut the top of the bread. You could if you wish, but it cracked this way naturally 🙂 Reply

  • September 23, 2017

    Interesting method, I can’t wait to give it a try. I also make a multi-seed breads, using similar seeds as you have. Relatively recently I discovered celery seeds. If you haven’t tried them in breads I would recommend you give them a go!

    Thanks for sharing the recipe. Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      Thank you so much for sharing that tip! Reply

  • Marimar
    August 13, 2017

    Hi Natasha, I let rise the dough cover for 1 1/2 hour at room temperature and then leave it in the refrigerator for 12 hours, when I went to bake it, I left 1 hour uncover at room temperature, the dough in the refrigerator develops best flavor.
    Was deliciuos Reply

    • Natasha's Kitchen
      August 14, 2017

      I’m glad you like it Marimar! Thanks for sharing your tips and review for other readers! Reply

  • Marimar
    August 8, 2017

    So delicious ,amazing flavor., Natasha the dough can be left in the refrigerator the night before and bake the next day ?? Reply

    • Natasha
      natashaskitchen
      August 8, 2017

      Hi Marimar, I haven’t experimented that way so I can’t say for certain, but I imagine it would work. You would have to bring it to room temperature and so it can make that last rise before putting it into the oven. Reply

  • Julie
    August 7, 2017

    If you make this the day before you plan to serve, what’s the best way to keep it fresh? Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Julie, I would keep it covered loosely with a plastic bag at room temperature so it doesn’t get dry. Reply

  • Marimar
    July 18, 2017

    HI I love your recipes .I have a question when you use the stand mix in what number your use to kneading (2–4-6.)

    Thanks Reply

    • Natasha
      natashaskitchen
      July 19, 2017

      Hi Marimar, I always knead at speed 2. That is also the speed that is recommended by the manufacturer, probably to protect the mixer from getting overwhelmed. Reply

  • Carolyn Lunn
    March 15, 2017

    Soooo good!! I substituted 1 cup of whole wheat flour and it still rose well and tastes great. Thanks for the recipe. Reply

    • Natasha's Kitchen
      March 15, 2017

      You’re welcome Carolyn! Thanks for sharing your review 🙂 Reply

  • Alesya
    March 9, 2017

    Hi Natasha, I don’t have a Dutch oven…could I still make this bread without it? Reply

    • Natasha
      natashaskitchen
      March 9, 2017

      Hi Alesya, yes that would work fine for this recipe. Use the baking method that I have detailed in my original no-knead bread recipe. Reply

  • Catalina
    March 5, 2017

    Hello Natasha! I just tried this bread and is absolutely awesome and delicious! Love it. I totally became a fan of your recipes.
    So, I’m from Costa Rica, and I live in the countryside, like really in the middle of nothing, and there is no way I’ll be able to get bread flour here, or poppy seeds, or sunflower and pumpkin seeds peeled, because nobody here eat them. So I peeled some sunflower seeds, but I used peanuts and almonds instead of pumpkin and poppy seeds, also used all purpose flour.
    Perhaps it doesn’t taste as good as if I would have used the ingredients you said, but I’m just saying it still taste good.
    Thank you very much for the fantastic recipe, and I’m looking forward doing more. 😀 Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      I’m so happy you loved it!! And thank you for sharing your substitutions! 🙂 Reply

  • Sumayya Rafi
    February 15, 2017

    looks like a great recipe i will surely try it soon. but please let me know if this will work with gluten free flour. if yes what changes do we do. and if not do you have any other recipes with gluten free please share my friend is severely allergic to gluten and i am trying to her her out. Reply

    • Natasha
      natashaskitchen
      February 15, 2017

      I have not tested this with gluten-free flour, so unfortunately I cannot make specific recommendations for that. If you do any experimenting, let me know how you like it! Sorry I can’t be more helpful. Reply

  • Ella Stefoglo
    February 4, 2017

    Natasha, this bread is just awesome! I love making and eating homemade bread, but sometimes find it takes too much time and give in to buying costco bread (which by all means is also good).
    But this bread is both DELICIOUS and easy to make. I’ve made it at least 5 time already, and it gets eaten within 24hrs.

    Keep up your awesome recipes. Reply

    • Natasha's Kitchen
      February 4, 2017

      WOW! That’s great Ella!! Thank you for sharing your wonderful review! Reply

  • Rita
    February 3, 2017

    If I u try to use just regular flour will I achieve the same result? What will be the difference? Reply

    • Natasha
      natashaskitchen
      February 3, 2017

      I have used all purpose flour to make this bread and it works fine. 🙂 Reply

  • Cristal Thompson
    January 25, 2017

    Natasha!!

    Hi! <3

    I have made this bread twice and it is wonderful. The first time I went almost by your recipe (I did a 1:2 ration of bread flour to whole wheat flour). The second time I went for a sweet dessert bread. I did the same flour combination but increased the honey, omitted the seeds and folded in some cinnamon, orange peel, cardamom, and allspice. I sprinkled the top with those same spices and a little turbinado sugar. They were both amazing and I just wanted to thank you for such an easy and versatile recipe. Reply

    • Natasha's Kitchen
      January 25, 2017

      You’re welcome Cristal! I love hearing reviews like this! 🙂 Reply

  • Julie
    January 24, 2017

    Hi Natasha! This looks like an amazing recipe but I was wondering if it still will work without the seeds? Can I just use this bread recipe without them? Reply

    • Natasha
      natashaskitchen
      January 24, 2017

      Hi Julie, yes, absolutely!! It will still work great without the seeds 🙂 Reply

  • Julia
    January 23, 2017

    Hi Natasha, what kind of parchment paper do you use? I am asking because the box of mine says “oven safe to 420F” so with recipes like this one, I am afraid to use it!
    P.S this bread is currently rising, can’t wait! Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Hi Julia, I use either the Kirkland signature one from Costco or Reynolds. I’m not concerned about it at all since the lid is on for the majority of the cooking time. I’ve never had a problem with the paper getting dark – it hardly has any color to it since it’s covered most of the time. It’s not recommended to use parchment paper under a broiler though since it can burn and scorch. This article from Cook’s Illustrated should definitely ease your mind about using parchment at higher temperatures than recommended :). Reply

      • Julia
        January 23, 2017

        Awesome, thanks for replying 🙂 Reply

  • Donna
    January 21, 2017

    Thank you for your quick reply. Love all your recipes and looking forward to baking this bread. I can smell it now!! Reply

    • Natasha's Kitchen
      January 21, 2017

      My pleasure Donna! Let me know what you think!! Reply

  • Donna
    January 21, 2017

    What type of yeast should I use; Active or Rapid-Rise? Reply

    • Natasha
      natashaskitchen
      January 21, 2017

      Hi Donna, I had to double check to make sure I had it listed in the ingredients. Yes, it is Active Yeast. I haven’t tested it, but I think it could still work with rapid rise, you just wouldn’t have to wait the initial 5 minutes for it to activate at the beginning 🙂 Reply

  • January 19, 2017

    This looks delicious! I’ve been wanting to try bread making in my French oven, but I haven’t had time yet… so many recipes, so little time! Can’t wait to try this =) Reply

    • Natasha's Kitchen
      January 19, 2017

      It is so easy and delicious! Let me know what you think Sara! Reply

  • January 19, 2017

    This bread definitely invites me to make one this weekend….. Thank you very much ! Reply

    • Natasha's Kitchen
      January 19, 2017

      It’s so good! Let me know what you think! Reply

      • January 23, 2017

        Dear Natasha, I have made the bread this weekend. Planned to try it with several spreads but finished eating it with some salt on the slice and beer. Amazing. Thank you ! Reply

        • Natasha's Kitchen
          January 23, 2017

          You’re welcome! I am glad you enjoyed the recipe! Reply

  • Lana
    January 18, 2017

    Hi Natasha, this looks really good, does it only stay soft for 2 days? Thanks Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      I meant that it has that fresh bread taste for a couple of days. I store it in a ziploc bag at room temperature after that and I do prefer it toasted either in the toaster or a skillet if it’s more than 2 days old to freshen it up, just like any loaf of bread I guess 🙂 Reply

  • Marta
    January 18, 2017

    Delicious bread and so easy! It was a bit sticky to mold, but it came out just great. Tried it with some Kerrygold butter and honey as you suggested and golly- what a treat! 🙂 Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      Hi Marta! Did it stick to your parchment? It normally should come off really easy. Did you possibly use wax paper instead of parchment? I’m so glad you enjoyed the butter and honey and Kerrygold sure makes some tasty butter too!! 🙂 Reply

      • Karolina
        January 22, 2017

        I’ve noticed if I used a cheaper brand for parchment paper, it would stick to the paper all the time. The best one is from Costco and the one you use ,I see in pics you post. Reply

        • Natasha
          natashaskitchen
          January 22, 2017

          I’ve only used the one from Costco and have used Reynolds before as well. Thanks for the tip! Oh and make sure you don’t use wax paper – wax paper sticks to everything it seems. Reply

  • Natalia Fana
    January 18, 2017

    Awesome recipe! Thank you so much for your delicious recipes!!! Can any of the white bread flour be substituted with whole wheat? What would be your recommendation? Thqnk you! Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      Hi Natalia, I haven’t tried this with 100% whole wheat, but I have tried using half whole wheat and half regular flour but it wasn’t quite as fluffy and didn’t rise as well. If you test it out that way, let me know how you liked it! Reply

  • January 17, 2017

    Natasha, have you tried mking this with whole wheat flour? Dying to make this but have to stick to whole wheat… Reply

    • Natasha
      natashaskitchen
      January 18, 2017

      Hi Zhenya, I have tried using half whole wheat and half regular flour but it wasn’t as fluffy and didn’t rise as well. If you test it out that way, let me know how you liked it! 🙂 Reply

  • Trish Pines
    January 17, 2017

    Looks delicious with the seeds!!! I make a lot of no knead bread – rosemary and bacon make great additions as well! Reply

    • Natasha's Kitchen
      January 17, 2017

      It is so delish! Your additions sound amazing! Reply

  • Ella Stefoglo
    January 17, 2017

    Hello Natasha,
    Looking forward to trying this recipe, all of the recipes you have posted have always turned out to be a great success.
    Have you tried baking bread without yeast? I’ve read that the yeast can be replaced with baking soda and lemon juice. What are your thoughts on that?

    Regards,
    Ella Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      I haven’t tried that substitution so I have no idea how it would work. Also, baking soda is quicker acting so I have no idea what to recommend as far as rising time for the dough. Sorry, I wish I could be more helpful! Reply

  • Lilly
    January 17, 2017

    How is bread flour different than all purpose flour? Would all purpose work in this recipe? Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      Hi Lilly, it has a slightly higher gluten content so it works better for bread. I’ve made my original no-knead bread bread recipe with unbleached all-purpose flour and it worked great, so I assume this one would work well with all-purpose flour as well. Reply

  • Lana
    January 17, 2017

    This looks amazing!! Can’t wait to go buy what I need to make this😍
    I don’t have a Dutch oven tho, can I use a cast iron?? Reply

    • Natasha
      natashaskitchen
      January 17, 2017

      Hi Lana, you can follow the baking instructions on my original no-knead bread if you don’t have a dutch oven. It will still work great! 🙂 If you have a cast iron pot with a lid, that will work as well. Reply

  • Spiritbird
    January 17, 2017

    This bread looks amazing, definitely have to try it 🤗
    Love your new Blue Dutch oven 😍 Reply

    • Natasha's Kitchen
      January 17, 2017

      Thank you! Let me know what you think of the recipe!! Reply

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