Making Dutch Oven Bread is surprisingly easy – no kneading required! All you need are a few pantry staples and a mixing bowl to make a bakery-quality bread. This one is done in less than 3 hours and most of that is just rising time. That’s my kind of bread!

Easy 5 Seed Dutch Oven Bread in Dutch Oven

This post may contain affiliate links. Read my disclosure policy.

Nothing beats a fresh crusty loaf of homemade Dutch Oven Bread. This bread truly tastes like it came from a fancy bakery and still tastes delicious on day 2 – an unusual feat for quick and easy bread! The texture of this bread also makes it perfect to use for sandwich recipes like our Chicken Bacon Avocado Club or even for a Reuben Sandwich.

What goes into Dutch Oven Bread?

The beauty of this quick dutch oven bread is that most of the ingredients are pantry staples. All you need is bread flour, honey, salt, and yeast – adding seeds to the mix creates a beautiful loaf with minimal effort. 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 Ingredients

Why Should You Bake Bread in a Dutch Oven?

Baking bread in a dutch oven creates a beautiful crust and is so easy. The dutch oven traps steam that allows the bread to rise more fully before forming the crusty exterior. There’s something really fun about lifting the lid and seeing a perfectly formed golden loaf inside! The best dutch oven for bread is a 5 ½ quart Enameled Cast-Iron Dutch Oven.

How Do You Measure Bread Flour?

No-knead Dutch Oven Bread should be sticky when you set it to rise – which may tempt you to add too much flour. When you measure the bread flour, spoon it into your measuring cup, then level with the back of a knife. If you have more questions about measuring be sure to watch my measuring ingredients tutorial.

Finished Dutch Oven Bread Interior View

Can I Substitute the Seeds?

The seeds in this No-Knead Bread make it taste like an artisan dutch oven bread. They enhance the flavor and add the perfect crunch to complement the soft and spongy center of the loaf. If you don’t have all of the seeds on hand, you can substitute and make it a 3-seed bread or omit the seeds altogether and it will still be a delicious loaf. 

Pro Tip: Toasted seeds will have the best flavor. To toast the seeds, put them in a dry skillet over medium heat, tossing often until they are golden and fragrant.

Interior Slice of Dutch Oven Bread showing beautiful seeded interior

How to Make 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, semolina or flour and set aside. Note: Using cornmeal or semolina creates a nice crunch to the crust. 

  1. In a large bowl, combine the warm water, honey, and salt. Stir until honey has dissolved then sprinkle top with the yeast. Let sit at room temperature for 5 minutes. 
  2. Stir in the flour and all of the seeds. Use a spatula to mix until it comes together and seeds are well incorporated (no kneading required). The 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: Mixing the Dough

  1. Sprinkle dough with flour and use a spatula to fold the dough in half then fold in half again. 
  2. Sprinkle generously again with flour and with well-floured hands, lift up the dough and form a ball in your hands. Place dough in the center of your parchment folded side down. If desired – sprinkle the top with extra sunflower and pumpkin seeds. Let rise uncovered at room temp for 40 minutes.

Dutch Oven Bread: Shaping the Dough

  1. Place the empty dutch oven and lid inside the oven and preheat the oven to 450˚F. Once preheated and bread is ready to bake, 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. Transfer the parchment paper with bread dough into your HOT dutch oven. Cover with the hot lid and bake at 450˚F for 30 minutes. 
  2. Remove hot lid and bake another 2- 5 minutes until the top is golden brown. Use the parchment paper to lift the bread out of the dutch oven and cool on a wire rack until nearly room temperature before slicing.

Finished Dutch Oven Bread inside Dutch Oven

Helpful Tips for Perfect Dutch Oven Bread:

  • When the 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 steam and become gummy. Dutch oven bread will taste best if you let it rest and cool.

Finished Dutch Oven Bread on Wooden Cutting Board

More Delicious Homemade Bread Recipes

If you love this Dutch Oven Bread, be sure to also try our:

Easy Dutch Oven Bread Recipe

4.93 from 128 votes
Author: Natasha of NatashasKitchen.com
Loaf of bread baked in a dutch oven to make dutch oven bread covered with seeds
Making Dutch Oven Bread is surprisingly easy - no kneading required! All you need are a few pantry staples and a mixing bowl to make a bakery-quality bread. This one is done in less than 3 hours and most of that is just rising time.
Prep Time: 10 minutes
Cook Time: 35 minutes
Rising Time: 2 hours 40 minutes
Total Time: 3 hours 25 minutes

Ingredients 

Servings: 8 people (makes 1 loaf of dutch oven bread)

Ingredients for 5-Seed Dutch Oven Bread:

  • 1 1/2 cups 12 oz warm water (100˚F)
  • 2 Tbsp honey
  • 1 1/2 tsp salt
  • 3/4 Tbsp active dry yeast
  • 3 cups 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:

  • 1 Tbsp corn meal or semolina to dust parchment, optional

Instructions

Quick 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 1/2 tsp 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.***

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 Per Serving

237kcal Calories41g Carbs8g Protein5g Fat1g Saturated Fat441mg Sodium109mg Potassium2g Fiber5g Sugar29mg Calcium1mg Iron
Nutrition Facts
Easy Dutch Oven Bread Recipe
Amount per Serving
Calories
237
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
441
mg
19
%
Potassium
 
109
mg
3
%
Carbohydrates
 
41
g
14
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
8
g
16
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread, Side Dish
Cuisine: American
Keyword: dutch oven bread, no knead bread
Skill Level: Easy
Cost to Make: $
Calories: 237
Natasha's Kitchen Cookbook

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
4.93 from 128 votes (36 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Nadyezhda van Tuylen
    May 3, 2020

    I made it and it was perfect. I am wondering if I can substitute the seeds for tomato and basil? I just love the recipe and it has been so far my favorite one. I don´t want to change.

    Reply

    • Natashas Kitchen
      May 4, 2020

      I haven’t tested that with tomatoes but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

    • Joseph
      May 13, 2020

      Sun dried tomato dry basil fresh herb and tomato would be to moist thus to much water ,,,add some Italian sausage pre cooked to reader fat ,,,little pieces not big ones olives the ones that look wrinkled take out pis and chop ,,,experiment I amusing 7grain raw seed from Amazon have fun if it doesn’t work to your likest week it an try try again ….

      Reply

      • Natashas Kitchen
        May 13, 2020

        Thank you so much for sharing that with me.

        Reply

  • Diane Novak
    April 25, 2020

    I am so eager to try this but the cast iron cookware I bought from Walmart (it was all I could afford) says temp highest at 400 degrees. It does have a metal knob so not sure why not higher. Do you have ideas about what would happen if I put it in a hotter oven (as in 425-450)? and would this recipe work in a 400 degree oven? Thanks in advance

    Reply

    • Natasha
      April 25, 2020

      Hi Diane, I really can’t say for sure what would happen without testing that out. I would follow the manufacturer’s warnings about not overheating the pot so your knob doesn’t melt or get destroyed.

      Reply

    • Lisa
      January 12, 2021

      Diane, I use a dutch oven at 430 degrees for 25 mins with lid on then remove lid for 8 mins to brown the top. Longer than that will give you a harder, crustier top if you like it crunchy. I wouldn’t go above the temperature that the manufacturer recommends or you risk damaging your dutch oven. Enjoy! I’ve made it this way at least 30 times.

      Reply

  • Joseph
    April 25, 2020

    great bread recipe and I have tried all on line ,well 5 diff ones , yours is a 10 star , got 7 seed raw ,on Amazon ,comes in a sealed bag really great finished bread ,,,

    Reply

    • Natashas Kitchen
      April 25, 2020

      Thank you for sharing that with us, Joseph!

      Reply

  • Salwa Khoury
    April 24, 2020

    Thank you Natasha for all the recipes great job.
    I have some whole wheat flour can I use it for the Dutch oven bread?

    Reply

    • Natasha's Kitchen
      April 24, 2020

      Hi Salwa. Someone commented this “So I tried a whole wheat version, subbing a mix of white whole wheat and whole wheat for all but 1/2 c of bread flour. I increased the water by 1/4 cup and it turned out awesome! I experimented again by letting it rise the second time in a loaf pan to see if it would make good sandwich bread…again… awesome. I did decrease the oven temp to 375 and baked for 25 min.”

      Reply

  • Mila
    April 22, 2020

    Made this bread today and it looks just like your pictures. Added chopped pecans and poppy seeds, I think it could be a great breakfast bread with raspberry jam, mmm … Thank you, Natasha for all your recipes, they ALWAYS turn out great. More like “no fail recipes”. My daughter learned how to cook from your site since she was 11. Blessings to you and your family!

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Lovely to hear that, Mila! Thanks for sharing that with us. Please say hi to your daughter, it’s so great to know that she learned how to cook at an early age, great job!

      Reply

  • Florence Beckmann
    April 21, 2020

    Hi there
    I have started using your recipes especially making freshly baked breads all the way in a Singapore!

    I’ve love to bake and cook but I’m not talented in either. I rely a lot on recipes and yours Are wonderful!

    Thank you!

    Reply

    • Natasha's Kitchen
      April 22, 2020

      Thanks for sharing that with us, Florence. I hope you love every recipe that you try!

      Reply

    • Joseph
      May 13, 2020

      Hello Florence Beckman. Have faith in your talents you are cooking remember food is a matter of taste so feel free I have been using recipes fro 50 years and then tweet them to my likes a little more of this or less of that cook and learn all ingredients are not always the same one pepper is hotter than the other although from same plant one garlic more pungent than the next salt pepper add leave out cause your soup broth was already seasoned ,,,be proud of what you create ,,da ya think a chef may have to tweak a recipe or try 5 times ta get it rite they all do ,,,as James Beard said ,”Good Eating ‘

      Reply

  • Kerri T.
    April 21, 2020

    I’m wondering if I could omit the honey or substitute it. I’m making this for my son’s vegan girlfriend!

    Reply

    • Natasha's Kitchen
      April 21, 2020

      Hello Kerri, it depends on your preference but we love it with honey!

      Reply

    • Elaine Ophus
      April 22, 2020

      Hi Kerri,
      I would just substitute with sugar.
      Elaine

      Reply

  • Jarmila
    April 19, 2020

    Perfect every time! I use any kind of seeds I have handy, and Robin Hood all purpose flour. Thanks for the recipe 😉 Lot of them are simular to my home cooking 😋👌

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Thank you for your great feedback, Jarmila. Thanks for sharing the substitute ingredients that you used too!

      Reply

  • Dipali Shanker
    April 19, 2020

    Hi Natasha,

    I am wanting to make this bread but I don’t have an cast iron Dutch oven can I use a ceramic Dutch oven instead?

    Thanks,
    Dipali

    Reply

    • Natasha's Kitchen
      April 19, 2020

      Hi Dipali, I honestly haven’t tried that yet to advise. If you want to do an experiment, please share with us how the outcome goes.

      Reply

      • Dipali
        April 30, 2020

        Hi Natasha,

        I made the bread using a metal cooking pan to allow room for bread to rise and it turned out great!

        Dipali

        Reply

        • Natasha's Kitchen
          May 1, 2020

          So glad to hear that, thank you for sharing!

          Reply

      • Ange
        May 19, 2020

        I put it in a loaf pan and then into my roasting pan to get the rectangular shape. Works perfect every time.

        Reply

        • Natashas Kitchen
          May 19, 2020

          That’s so great! Thank you for sharing that with me Ange!

          Reply

  • Angela
    April 18, 2020

    What is better for bread flour?

    Reply

    • Natashas Kitchen
      April 18, 2020

      Hi Angela, we used bread flour, I have a photo of it in the recipe. The next best thing would be to use all-purpose flour instead of bread flour. You may need slightly more flour since bread flour has a higher protein and gluten content.

      Reply

    • Joseph
      May 13, 2020

      hi Angelka I use Caputo 00 flour Amazon. A great Italian bread or pizza dough. just follow da Recipe as directed Im letting a dough rise at this time add 7 grain mix also from Amazon. Happy Baking

      Reply

      • Natashas Kitchen
        May 13, 2020

        Thank you for sharing that with us Joseph.

        Reply

  • Don Mims
    April 15, 2020

    I made the Dutch oven bread today and it turned put better than those artisan recipes.

    Thank you,

    Don and Virginia Mims

    Reply

    • Natashas Kitchen
      April 15, 2020

      I’m so glad you enjoyed that Don!

      Reply

  • Esther
    April 14, 2020

    Hey Natasha! My family and I love your recipes! I’ve tried this bread recipe twice, and for some reason, my bread comes out to be a bit doughy. I’ve waited before cutting into it to prevent letting out steam. I’ve also kept it in the oven for a bit longer to account for longer baking times. Any other tips or reasons as to why my bread is coming out sticky?

    Reply

    • Natasha
      April 14, 2020

      Hi Esther, are you making any substitutions in the recipe or changes in the process? Is the dough rising as expected (like what you see in the photos)?

      Reply

      • Esther
        April 15, 2020

        I didn’t add seeds into my bread. It seems to rise fine, except for the fact that it spreads out like a pancake. I’m not sure if that’s supposed to happen.

        Reply

        • Mariya
          April 17, 2020

          You most likely need more flour.

          Reply

  • Ella
    April 14, 2020

    Hi,
    Can Canadian flour be used? Or all purpose flour? What kind of result would be if I use that?
    Thank you

    Reply

    • Natasha
      April 14, 2020

      Hi Ella, I haven’t tested this with Canadian, but generally you would use less flour using Canadian flour. If you experiment with Canadian, I’d love to hear about your results.

      Reply

      • Elaine Ophus
        April 15, 2020

        Hi Ella, I am in Canada so I make it with Canadian flour. I use “better for bread” flour, but I’m sure it would be just as good with unbleached or all-purpose.

        Reply

        • Natasha's Kitchen
          April 15, 2020

          Thanks for sharing that with us, Elaine and for giving this recipe a great feedback!

          Reply

    • Jarmila
      April 19, 2020

      I use 🇨🇦 Robin Hood all purpose flour. Exact measurements, and it’s always perfect 👍 made it many times 😁

      Reply

  • Catherine Matusz
    April 13, 2020

    Made it today and love it! Had all ingredients on hand except flax seeds. Thank you!

    Reply

    • Natashas Kitchen
      April 13, 2020

      You’re welcome! I’m so glad you enjoyed that, Catherine!

      Reply

  • Diane
    April 13, 2020

    Hi Natasha! Made this last night. It was amazing!!!

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Love it! Thanks for sharing that with us and I hope you love every recipe that you will try.

      Reply

    • Natasha's Kitchen
      April 13, 2020

      Love it! Thanks for sharing that with us, Diane and I hope you love every recipe that you will try.

      Reply

  • Olenka
    April 12, 2020

    Love the bread!
    Its awesome that you add honey to it but the bread is not sweet.

    Reply

    • Natasha's Kitchen
      April 12, 2020

      Glad you loved it and the honey definitely adds a bit of flavor!

      Reply

  • chefkreso
    April 12, 2020

    Thanks so much for this recipe, the bread looks so delicious, I’m making it next week, can’t wait!

    Reply

    • Natasha's Kitchen
      April 13, 2020

      Sounds like you found a favorite! Thanks for your great review!

      Reply

  • Chawdhury
    April 11, 2020

    Dear Natasha, hope you and your family are safe in this crucial time.
    I was reading comments, it seems I am missing this recipe…
    I really WANT to make this bread. But I don’t have bread flour. And in this time, I don’t want to go to supermarket for bread flour.

    Is there any substitute for bread flour?
    PLEASE let me know…
    In this crazy time, you and your recipes are one of the motivation to
    deal this situation.
    I really appreciate your help.
    Stay safe

    Reply

    • Natasha
      April 12, 2020

      Hi, the next best thing would be to use all-purpose flour instead of bread flour. You may need slightly more flour since bread flour has a higher protein and gluten content.

      Reply

  • Melissa
    April 9, 2020

    Amazing – my family was loved it so much. They are already asking me to make it again! Great recipe!

    Reply

    • Natasha's Kitchen
      April 9, 2020

      So great to hear that your family enjoyed this recipe. I hope that you all love every recipe that you try!

      Reply

  • Natalie
    April 9, 2020

    Nothing like warm, homemade bread!! It is the source of comfort right now! I am so making this for my family! We could use it for so many things!

    Reply

    • Natasha's Kitchen
      April 9, 2020

      So true Natalie. I am excited for you to give this recipe a try, please share with us how it goes!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.