Easy Dutch Oven Bread: White Bread and Whole Wheat Bread Recipes
There’s a reason this easy Dutch oven bread has become a favourite in our home. My family and friends love it, and whenever I bring a loaf to an event, someone inevitably asks for the recipe.
The funny thing is that homemade bread sounds much more complicated than it actually is. Every time someone compliments my loaf, I usually respond with, “Thanks, a monkey could do it!” because this recipe really is that simple.
This is a no-knead bread recipe that requires just a handful of basic ingredients and a little patience while the dough rises. You mix everything together, let the dough rest for 8 to 18 hours, and bake it in a hot Dutch oven. The result is a beautiful loaf with a crisp crust and a soft, tender centre.
I’ve tried a few different versions, and friends have experimented with alternatives such as whole wheat flour. Below are my two favourite recipes: classic white Dutch oven bread and whole wheat Dutch oven bread.
Easy White Dutch Oven Bread
Ingredients
3 cups all-purpose flour, to start
1/2 teaspoon active dry yeast
1 3/4 teaspoons salt
1 3/4 cups room-temperature water
Additional flour as needed
A note about flour: Start with the 3 cups listed above, then add more flour as needed until the dough pulls away from the sides of the bowl. Every bag of flour is different, and factors such as humidity and how flour is measured can affect the amount you need. Add it gradually rather than adding too much at once. The dough should remain soft and slightly sticky.
Instructions
1. Mix the ingredients.
In a large glass bowl, combine the flour, active dry yeast and salt. Slowly pour in the room-temperature water, stirring as you go, until a sticky dough forms.
If the dough is excessively wet and does not pull away from the sides of the bowl, gradually add a little more flour. Continue mixing until the dough comes together in a soft, slightly sticky mass.
2. Let the dough rise.
Cover the bowl with plastic wrap and a clean tea towel. Leave the dough at room temperature for 8 to 18 hours. During this time, the dough will rise and develop flavour.
3. Preheat the oven and Dutch oven.
When you’re ready to bake, preheat your oven to 450°F (232°C). Place your empty Dutch oven, including its lid, inside the oven while it heats. Make sure your Dutch oven is rated for this temperature.
4. Transfer the dough.
Carefully remove the hot Dutch oven from the oven. Lightly flour the bottom of the pot and your hands to help prevent sticking. Transfer the dough into the Dutch oven.
5. Bake the bread.
Put the lid on and bake for 30 minutes. Remove the lid and bake for another 10 minutes, or until the crust is deeply golden and crisp.
6. Cool before slicing.
Using oven mitts, carefully remove the loaf from the Dutch oven and place it on a cooling rack. The crust will be very hard and crisp straight out of the oven, but it will soften as the bread cools.
For a crispier crust, leave the loaf uncovered while cooling. If you prefer a softer crust, loosely wrap the cooled loaf in foil.
Easy Whole Wheat Dutch Oven Bread
If you prefer a heartier loaf, this whole wheat version is another favourite. It follows the same simple method as the white bread recipe, with a combination of all-purpose and whole wheat flour.
Ingredients
2 cups all-purpose flour, to start
1 cup whole wheat flour, to start
1/2 teaspoon active dry yeast
1 3/4 teaspoons salt
1 3/4 cups room-temperature water
Additional flour as needed
Instructions
1. Mix the ingredients.
Combine the all-purpose flour, whole wheat flour, active dry yeast and salt in a large bowl. Slowly stir in the room-temperature water until a sticky dough forms.
Start with the listed flour amounts and add more gradually as needed until the dough pulls away from the sides of the bowl. Whole wheat flour absorbs water differently from all-purpose flour, so the dough may need some adjustments.
2. Let the dough rise.
Cover the bowl with plastic wrap and a tea towel. Leave at room temperature for 8 to 18 hours.
3. Bake the bread.
Preheat the oven to 450°F (232°C), with the Dutch oven and lid inside. Carefully transfer the dough to the lightly floured, hot Dutch oven.
Bake covered for 30 minutes, then remove the lid and bake for another 10 minutes, until the crust is golden brown and crisp.
4. Cool and serve.
Transfer the loaf to a cooling rack and allow it to cool before slicing. The crust will soften as it cools, and you can wrap the cooled loaf in foil if you prefer a softer crust.
Tips for Making the Best Dutch Oven Bread
Don't worry if the dough is sticky. This is meant to be a soft, moist dough. You want it to come together and pull away from the sides of the bowl, but it doesn't need to feel dry or firm.
Adjust the flour as needed. Start with the amount listed in the recipe and add more a little at a time. Different flour brands, measuring methods and humidity levels can all affect how much flour you need.
Give the dough enough time to rise. The long resting period is what makes this no-knead bread so convenient. You can mix the ingredients in the evening and bake the bread the next day.
Let the bread cool before slicing. It can be tempting to cut into a warm loaf immediately, but cooling helps the inside finish setting and makes slicing easier.
Choose your crust. Leave the bread uncovered as it cools for a crispier crust, or loosely wrap the cooled loaf in foil for a softer crust.
What to Serve with Homemade Dutch Oven Bread
One of my favourite ways to enjoy this bread is with spicy hummus. It would also be delicious with homemade soup, alongside a family dinner, or toasted and topped with avocado.
You can serve it at a family gathering, bring it to a dinner party, or simply enjoy a fresh slice at home. It looks impressive on the table, but the method is simple enough to make part of your regular routine.
And that's it! With a few basic ingredients and a little time, you can make homemade Dutch oven bread without the fuss of traditional kneading.
Enjoy!
