Dutch Oven Bread Recipe

If you’ve ever wanted to master the art of homemade bread with a simple, no-fuss approach, this Dutch Oven Bread Recipe is your new best friend in the kitchen. With just a handful of ingredients like strong bread flour, yeast, and a touch of honey, you can create a beautifully crusty loaf that is soft and chewy on the inside. The magic lies in baking the dough inside a preheated Dutch oven, which traps steam and gives that bakery-quality crust. Whether you’re a seasoned baker or a curious beginner, this recipe will quickly become a trusted favorite, filling your home with the comforting aroma of fresh bread.

Ingredients You’ll Need

This Dutch Oven Bread Recipe is wonderfully straightforward, relying on basic pantry staples that come together to create something truly special. Each ingredient plays a crucial role, from the strong bread flour that builds structure to the honey that adds a subtle sweetness and helps with browning.

• 500 g strong bread flour: Provides the gluten needed for a chewy texture and good rise.
• 1½ teaspoons salt: Enhances flavor and controls yeast activity for perfect fermentation.
• 1 teaspoon active dried yeast: The powerhouse that makes your dough rise beautifully.
• 350 ml warm water: Activates the yeast and hydrates the flour to form dough.
• 1 tablespoon honey: Adds a touch of sweetness and helps create a golden crust when baked.

How to Make Dutch Oven Bread Recipe

Step 1: Combine Dry Ingredients

Begin by whisking together the bread flour, salt, and yeast in a large bowl. This mix forms the foundation of your dough and you want to make sure your yeast and salt are evenly distributed for a consistent bake.

Step 2: Prepare Wet Ingredients

In a measuring jug, combine warm water and honey, stirring until the honey dissolves completely. This sweetened liquid activates the yeast and adds a slight depth of flavor to the bread.

Step 3: Mix Dough

Create a well in the middle of your dry ingredients and pour in the water and honey mixture. Stir with a wooden spoon or your hands until you see a rough, shaggy dough beginning to form—that’s the perfect stage to move on.

Step 4: Knead the Dough

Transfer the dough to a lightly floured surface and give it a solid 10-minute knead. This step is key to developing gluten, which creates elasticity and helps your bread rise beautifully. You’ll know it’s ready when the dough feels smooth and elastic.

Step 5: First Rise

Place your dough in a clean bowl lightly greased with oil, cover it with a damp cloth, and find a cozy spot for it to rest. Allow it to rise for about an hour until it has doubled in size—that’s when all the magic of fermentation happens.

Step 6: Preheat Oven and Dutch Oven

Set your oven to 200ºC (400ºF) and place an empty cast iron Dutch oven with its lid inside to heat up. This superheated pot will give your bread the steam environment it needs for a gorgeous crust.

Step 7: Shape the Dough

Gently punch down the risen dough to release excess air and shape it into a tight, round ball. Place the dough seam side down on a sheet of baking paper to prepare for baking.

Step 8: Prepare for Baking

Carefully lift the dough with the baking paper and lower it into the hot Dutch oven. Cover with the lid to trap steam inside, which transforms your loaf into a golden masterpiece.

Step 9: Bake Covered

Bake the dough covered for 25 minutes. This traps the steam to keep the inside soft while allowing a crust to form on the outside.

Step 10: Bake Uncovered

Remove the lid and bake for a further 10 to 15 minutes. This step lets the crust crisp up and develop its signature deep golden color.

Step 11: Cool and Serve

Once baked, transfer your bread to a wire rack and let it cool completely before slicing. The cooling ensures the crumb sets properly and your slices won’t be gummy.

How to Serve Dutch Oven Bread Recipe

Garnishes

This bread is stunning on its own, but you can sprinkle the top with seeds like sesame or poppy before baking for added texture and flavor. A light brushing of melted butter right after baking also adds extra richness and shine.

Side Dishes

Pair your Dutch Oven Bread with hearty soups, vibrant salads, or a creamy cheese board. Its crunchy crust and soft crumb make it the perfect sidekick to almost any meal, especially rich stews or velvety tomato soups.

Creative Ways to Present

Slice your freshly baked bread thick for a rustic sandwich or cube it for homemade croutons tossed in olive oil and herbs. Toast slices and top with smashed avocado or a drizzle of olive oil and a sprinkle of sea salt for a quick snack that delivers big flavor.

Make Ahead and Storage

Storing Leftovers

Keep your Dutch Oven Bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to two days to maintain that perfect crust. Avoid plastic as it traps moisture and softens the crust.

Freezing

If you want to save bread for longer, slice it and store the pieces in a freezer bag, removing as much air as possible. Frozen bread keeps its flavor and texture well for up to three months.

Reheating

To revive your bread’s crust, warm it in a preheated oven at 180ºC (350ºF) for about 10 minutes. For a quick fix, toast individual slices to enjoy that fresh-baked crunch all over again.

FAQs

Can I use all-purpose flour instead of strong bread flour?

While all-purpose flour can work in a pinch, strong bread flour is preferable for this Dutch Oven Bread Recipe because it contains more gluten, which gives the bread its structure and chewiness.

Why do I need to preheat the Dutch oven?

Preheating the Dutch oven creates a hot, steamy environment that mimics professional bread ovens. This steam helps form the perfect crust while keeping the inside soft and airy.

How do I know when the bread is done?

The bread should have a deep golden brown crust and sound hollow when you tap the bottom. Internal temperature should reach about 95ºC (around 200ºF) to ensure it’s fully baked.

Can I add herbs or seeds to the dough?

Absolutely! Adding fresh herbs or seeds into the dough or sprinkled on top before baking can add wonderful flavor and visual appeal.

Is it necessary to let the bread cool before slicing?

Yes, letting the bread cool completely allows the crumb to set properly. Slicing too soon can result in a gummy texture inside.

Final Thoughts

There is just something incredibly satisfying about pulling a beautiful loaf of homemade bread out of a Dutch oven, and this Dutch Oven Bread Recipe makes it so accessible for anyone to enjoy. It’s the kind of recipe you’ll return to time and time again because it combines simplicity, texture, and flavor in a way that feels both comforting and impressive. So go ahead and give it a try—you may find this loaf becoming your new kitchen staple and a delicious way to bring warmth and joy to your table.

Print