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January 17, 2017

Easy 5 Seed Dutch Oven Bread Recipe

Name: Easy 5 Seed Dutch Oven Bread Recipe
Prep time: 170 min
Cook time: 35 min
Total time: 205 min
Yield: 1 loaf of dutch oven bread
Ingredients: 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; 5 1/2 Qt Dutch Oven; Parchment Paper; 1 Tbsp corn meal or semolina to dust parchment (optional)

4.86 from 28 votes
142 comments

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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!

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

*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.

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.

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.***

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.

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.

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:

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:

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.
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.
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

Nutrition Disclosure

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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! 🙂

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.

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Easy 5 Seed Dutch Oven Bread Recipe