If you have ever wanted to bake a loaf of bread that feels like a warm hug fresh from the oven, this Easy Dutch Oven Bread Recipe with Seeds Recipe is your new best friend in the kitchen. It’s wonderfully simple yet packed with a flavorful mix of seeds that add delightful crunch and earthy notes to every bite. Perfectly crusty on the outside and irresistibly soft inside, this bread is a showstopper that anyone can make at home with just a handful of straightforward ingredients. Whether you’re a seasoned baker or just starting out, this recipe will fill your home with amazing aromas and give you a true artisan loaf without any stress.
Ingredients You’ll Need
These ingredients are wonderfully simple, yet each plays a crucial role in creating flavor, texture, and that beautiful golden crust. Together, they make an unforgettable and wholesome loaf packed with nutritious seeds for extra texture and visual appeal.
- Warm water (1 1/2 cups / 12 oz, 100ËšF): Activates the yeast and hydrates the dough for perfect softness.
- Honey (2 Tbsp): Adds a subtle sweetness and helps the crust caramelize beautifully.
- Salt (1 1/2 tsp): Enhances flavor and controls yeast activity for balanced rising.
- Active dry yeast (3/4 Tbsp): The magic that makes your bread rise with a lovely airy crumb.
- Bread flour (3 cups, plus extra for dusting): Gives your bread the perfect chewy texture and strong gluten structure.
- Sunflower seeds (2 Tbsp toasted, plus extra for topping): Adds a satisfying crunch and a nutty flavor throughout.
- Pumpkin seeds (2 Tbsp toasted, plus extra for topping): Brings a warm, slightly sweet bite to the mix.
- Sesame seeds (1 Tbsp toasted): Offers a delicate nuttiness and enhances crunchiness.
- Flax seeds (1 Tbsp): Adds an earthy, hearty tone and a subtle boost of nutrition.
- Poppy seeds (1 tsp): Tiny bursts of texture and a mild, nutty flavor.
- Cornmeal or semolina (1 Tbsp, optional): Perfect for dusting the parchment to prevent sticking and adding a rustic touch to the crust.
How to Make Easy Dutch Oven Bread Recipe with Seeds Recipe
Step 1: Activate the Yeast and Combine Liquids
Start by dissolving the honey into the warm water. This warm, slightly sweet mixture creates the perfect environment to wake up your yeast. Sprinkle the yeast over the surface and give it a gentle stir. Let it sit for about 5 minutes or until it turns foamy and frothy — this is your yeast springing to life, the first sign that you’re on your way to delicious homemade bread.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the bread flour, salt, and all the seeds: sunflower, pumpkin, sesame, flax, and poppy seeds. Mixing these dry ingredients together evenly ensures each bite of bread will have that delightful crunch and flavor burst from the seeds.
Step 3: Form the Dough
Pour the yeast mixture into the bowl of dry ingredients. Using a wooden spoon or your hands, stir until everything just comes together into a shaggy dough. No need to overwork it here — you want a rough texture that will develop beautifully with some time and kneading.
Step 4: Knead and Let Rise
Lightly flour your work surface and knead the dough for about 8 to 10 minutes until it’s smooth and elastic but still a little tacky. Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. This slow rise will build flavor and give you a soft crumb inside your bread.
Step 5: Shape the Loaf and Add Seeds
Once risen, gently punch down the dough to release air bubbles. Shape it into a round loaf and place it on a piece of parchment paper dusted with cornmeal or semolina for a rustic finish. Sprinkle extra toasted sunflower and pumpkin seeds on top and press gently to adhere. This step gives your bread that beautiful, inviting seed-studded crust.
Step 6: Final Rise and Bake
Cover the dough loosely and let it rise for another 30 minutes while you preheat your oven to 450°F (230°C) with your Dutch oven inside. When ready, carefully transfer the dough with the parchment paper into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for another 10 minutes to get that golden, crisp crust. Then, let your loaf cool completely on a wire rack before slicing to reveal the tender, seeded crumb inside.
How to Serve Easy Dutch Oven Bread Recipe with Seeds Recipe
Garnishes
A sprinkle of more toasted seeds on the warm crust right out of the oven can add a beautiful finish and extra crunch. A light drizzle of olive oil or a smear of soft herb butter can elevate the bread’s nutty, earthy flavors perfectly.
Side Dishes
This bread pairs fabulously with hearty soups, creamy cheeses, or fresh salads. Imagine dipping a thick slice into a warm tomato basil soup or using it as a base for an open-faced sandwich with avocado, smoked salmon, or your favorite veggies.
Creative Ways to Present
Slice the loaf thickly and toast it for a crunchy base for avocado toast, or create mini open-faced sandwiches topped with hummus and roasted vegetables. You could also use sliced pieces for dipping in oil and balsamic vinegar or transform it into a rustic bread bowl for creamy dips.
Make Ahead and Storage
Storing Leftovers
After your bread has fully cooled, wrap it in a clean kitchen towel or place it in a paper bag to keep the crust crisp while maintaining moisture inside. Keep it on the counter for up to 3 days and enjoy freshly sliced bread anytime.
Freezing
This bread freezes wonderfully, which makes it perfect for baking ahead. Slice it before freezing so you can grab individual pieces whenever you want. Wrap the bread tightly in plastic wrap and foil or place it in a freezer-safe bag for up to 3 months.
Reheating
To refresh your bread, simply heat it in the oven at 350°F (175°C) for 10 to 15 minutes, either wrapped in foil to keep it moist or uncovered to rejuvenate the crust’s crunch. Your loaf will taste as fresh as the day you baked it!
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour if bread flour isn’t available, but bread flour’s higher protein content helps create the chewy texture and better rise that make Dutch oven bread extra special.
Do I have to toast the seeds?
Toasting the seeds enhances their natural nuttiness and adds a wonderful depth of flavor. While optional, it’s highly recommended to skip straight to delicious!
Can I add other seeds or nuts?
Absolutely! This recipe is flexible, so feel free to add chia seeds, hemp seeds, chopped walnuts, or anything else you love to customize your loaf.
How can I tell when the bread is fully baked?
Look for a deep golden color on the crust and a hollow sound when tapping the bottom of the loaf. An internal temperature of about 200°F (93°C) also confirms it’s done.
Is this recipe suitable for beginners?
Definitely! This Easy Dutch Oven Bread Recipe with Seeds Recipe is designed to be approachable, with straightforward steps and minimal fuss — perfect for first-timers eager to bake bread at home.
Final Thoughts
Baking bread is one of life’s greatest simple pleasures, and this Easy Dutch Oven Bread Recipe with Seeds Recipe makes it joyful and accessible for everyone. The combination of crunchy seeds, soft crumb, and golden crust is hard to beat. I can’t wait for you to try this recipe and enjoy the warmth of homemade bread filling your kitchen — it’s truly a treat that brings people together around the table every time.
Print
Easy Dutch Oven Bread Recipe with Seeds Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf (serves 8-8 people)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This easy Dutch Oven Bread recipe yields a hearty, flavorful loaf crusted with a variety of toasted seeds. Featuring a simple mix of bread flour, active dry yeast, and natural sweetener honey, this rustic bread boasts a perfect crunchy crust and soft interior thanks to baking in a preheated Dutch oven. The addition of sunflower, pumpkin, sesame, flax, and poppy seeds adds a delightful nutty texture and rich taste. Ideal for beginners and bread lovers alike, this recipe produces one beautiful loaf perfect for sandwiches or enjoying with butter.
Ingredients
Dough
- 1 1/2 cups (12 oz) warm water (100ËšF)
- 2 Tbsp honey
- 1 1/2 tsp salt
- 3/4 Tbsp active dry yeast
- 3 cups bread flour (plus extra flour for dusting)
Seeds
- 2 Tbsp sunflower seeds (toasted plus more for topping)
- 2 Tbsp pumpkin seeds (toasted plus more for topping)
- 1 Tbsp sesame seeds (toasted)
- 1 Tbsp flax seeds
- 1 tsp poppy seeds
Other
- 1 Tbsp corn meal or semolina (optional, for dusting parchment)
Instructions
- Prepare the dough: In a large mixing bowl, combine warm water and honey, stirring until honey is dissolved. Sprinkle active dry yeast over the water and let it bloom for 5-10 minutes until foamy. Add salt, bread flour, and toasted seeds (sunflower, pumpkin, sesame, flax, and poppy seeds) into the bowl. Mix with a wooden spoon or dough hook until a shaggy dough forms.
- Knead and first rise: Turn out the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough back into a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
- Shape and second rise: Gently punch down the risen dough and shape it into a round loaf. Place the loaf on a parchment-lined baking sheet or Dutch oven lid dusted with cornmeal or semolina if using. Lightly brush the top of the loaf with water and sprinkle extra toasted sunflower and pumpkin seeds. Cover again and let it rise for another 30 minutes until slightly puffed.
- Preheat Dutch oven: About 30 minutes before baking, place your Dutch oven with its lid in the oven and preheat to 450°F (232°C). This allows the pot to become very hot and steam the bread for a crispy crust.
- Bake the bread: Carefully remove the preheated Dutch oven from the oven. Lift the parchment with the dough and place it inside the hot Dutch oven. Cover with the lid and bake for 25 minutes. Then remove the lid and bake for an additional 10 minutes to brown and crisp the crust.
- Cool the bread: Use oven mitts to remove the loaf from the Dutch oven and transfer it to a wire rack. Allow the bread to cool completely for at least 1 hour before slicing. This resting time finishes the cooking process inside and ensures a tender crumb.
Notes
- Use a kitchen thermometer to ensure water is around 100°F so yeast activates properly.
- To toast seeds, dry toast them in a skillet over medium heat until fragrant for enhanced flavor.
- The optional cornmeal or semolina dusting prevents sticking and adds texture to the crust’s bottom.
- Letting the bread cool entirely before slicing prevents a gummy texture inside.
- Store leftover bread wrapped in a linen cloth at room temperature for up to 3 days or freeze for longer storage.
