Getting started with Seed Dutch Oven Bread is straightforward and fun. Begin by preparing your workspace and ingredients to ensure a smooth process. This recipe takes about 10 minutes of active preparation, making it ideal for home cooks with packed schedules.

First, line a work surface with parchment paper and trim the corners to fit your Dutch oven. Sprinkle the center with cornmeal or semolina if you want a crunchier base. In a large bowl, mix the warm water, honey, and salt until the honey dissolves, then add the yeast and let it sit for 5 minutes.

Next, stir in the flour and all the seeds using a spatula until a sticky dough forms no kneading needed here. Cover the bowl and let the dough rest at around 70˚F for about 2 hours until it triples in size. For reference, if you’re looking for more bread ideas, check out our rhubarb bread for another simple variation.

Then, sprinkle the dough with flour, fold it in half twice, and shape it into a ball with floured hands. Place it seam-side down on the parchment and add extra seeds on top if desired. Let it rise uncovered for 40 minutes while you preheat your oven to 450˚F with the Dutch oven inside. Finally, carefully transfer the dough into the hot Dutch oven, bake covered for 30 minutes, then uncovered for 2 to 5 minutes until golden brown. Let it cool on a wire rack before slicing.