Easy 5 Seed Dutch Oven Bread Recipe
Do you love fresh-baked bread, but hate all the kneading and general fussing that most bread recipes have?
You’ll want to try this unbelievably easy no-knead bread packed with sunflower seeds, pumpkin seeds, poppy seeds, sesame seeds, and linseeds (flaxseeds). All you do is mix up the ingredients, leave to stand for 2 hours, then pop the dough in a preheated Dutch oven or lidded casserole dish for 35 minutes!
How simple is that? The steam created by this method of cooking gives a gorgeous crust and allows the bread to rise to its full potential. The bread is so tasty, and it’s even better toasted the next day!
Instructions
Get a 5 1/2 Qt Dutch Oven or casserole dish with a well-fitting lid, and cut some parchment paper to line it (you’ll lift the bread out of the hot pan with the parchment when it’s done, so leave plenty to allow you do this).
Line work surface with parchment paper and trim the corners to fit better in the Dutch oven or casserole dish. Sprinkle the center 9″ of parchment with 1 Tbsp cornmeal or semolina and set aside.
Get a 5 1/2 Qt Dutch Oven or casserole dish with a well-fitting lid, and cut some parchment paper to line it (you’ll lift the bread out of the hot pan with the parchment when it’s done, so leave plenty to allow you do this).
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 this mixture sit at room temperature for 5 min. Stir in 3 cups flour and add all the seeds.
Line work surface with parchment paper and trim the corners to fit better in the Dutch oven or casserole dish. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside.
Stir with spatula until the dough comes together and seeds are evenly spread throughout the dough (no kneading required).
Dough will be very sticky – it’s meant to be, so don’t worry. Cover bowl with lid or plastic wrap and rest at room temp (70˚F) for 2 hours or until tripled in volume.
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.
Sprinkle the risen 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 the dough and form a ball in your hands. Place in the center of your parchment paper with the folded seam side down. Sprinkle the top with extra seeds if using.
Let this mixture sit at room temperature for 5 min. Stir in 3 cups flour and add all the seeds.
Leave to rise again uncovered at room temperature for 40 min.
Preheat the oven to 450F/210C fan/gas mark 8.
Place the empty Dutch oven and lid inside the oven and preheat. Once heated, remove Dutch oven and place on the stove. Be careful not to touch the Dutch oven or lid without oven gloves -it’s very, very hot!
Lift bread with the parchment paper and set it in the center of the Dutch oven or casserole dish.
Cover with lid and bake for 30 min. Carefully remove hot lid with oven gloves or a towel and bake the bread for 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 room temperature before slicing. If you slice into it while it’s still hot, the bread will give off too much steam and become dense and gummy.
