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

Scale

Dough

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)

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)

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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.