Because there's nothing better than fresh bread when it's right out of the oven!
This is hearty Dutch Oven Multi Grain Bread is perfect for your favorite sandwich, or great served with dinner.
When you think of bread, you may not think to cook it in a Dutch Oven, but trust us, this recipe came out with the most perfect golden brown and crisp crust!
This bread is easy to make, but it requires a good amount of time. From starting the dough to fully baked, it will take almost 5 hours, but totally worth it. Since this is made from scratch, we recommend refrigerating any leftover bread (up to two days) or freezing it (up to six months).
Dutch Oven Multi Grain Bread
- 5-6 Quart Dutch Oven
- 2⅓ cup water
- 2¼ tsp active dry yeast (one .25oz package)
- 2 cups whole wheat flour
- 3½ cups unbleached white flour
- ½ cup old fashioned rolled oats, plus 1 Tablespoon
- 2 tbsp raw (turbinado) sugar
- 1 tbsp Kosher salt
- 1 egg white, lightly beaten
- In a small bowl or mixing cup, add the warm water and sprinkle the yeast on top. Let rest for a few minutes and yeast will begin to dissolve in the water. Gently stir yeast and water to combine and set aside for a minute.
- In a large mixing bowl, combine the flours, rolled oats, sugar and salt. Pour in the dissolved yeast and water mixture over the dry ingredients. Stir to combine and knead in bowl with your hands once the dough begins to form. Cover with a clean dishcloth and lest rest in a warm place for 30 minutes.
- Transfer dough to a working surface that has been lightly dusted with flour. Knead the dough for up to five minutes. Adding a little four if needed, dough will be slightly sticky.
- Transfer dough to a bowl, cover and let rest in a warm place for 2 hours.
- After the 2 hours, transfer dough to the working surface that has been lightly dusted with flour. Fold edges of the dough towards the center to make a boule (French for ball) of dough. Line a bowl, that will fit the boule snug, with parchment paper. Parchment paper should have a large overhang so you will be able to pick up the dough with the paper after the final rise. Lightly cover the dough with a clean dishcloth and let rise for 60-90 minutes.
- While dough is rising place your 5-6 Quart Dutch Oven in oven and preheat empty Dutch Oven at 450 degrees for one hour.
- After dough has gone through the final rise, brush the top of the dough with the beaten egg white and using a sharp serrated knife, make an X pattern on the top of the dough. Sprinkle with the remaining 1 Tablespoon of rolled oats.
- VERY CAREFULLY, using oven mitts, remove the preheated and hot Dutch Oven from oven. Remove hot lid and gently drop the parchment sling with the dough into the Dutch Oven. Cover with lid and place in the oven. Bake for 45 minutes. Remove Dutch Oven from oven and remove cover to see if bread is golden brown. If you like your bread deeper golden, return to oven uncovered for another 5-10 minutes.
- Internal temperature should reach 200 degrees. Once bread is fully baked, use the parchment paper to carefully remove the bread from the Dutch Oven and let cool on a rack.
We recommend trying this recipe with our Better For You Grilled Chicken Club!
All photos by Lorianne DeVita