This is a no knead and super Easy Mulitseed No-Knead Dutch Oven Bread. With a crispy crust and soft and moist interior full of mixed seeds and a little oats for texture, it is a real crowd pleaser.
It looks and tastes like it came from a fancy bakery but actually takes very little effort. It is made with just 7 ingredients and requires only 10 minutes of prep time!
7 ingredients needed to make this Mulitseed No-Knead Dutch Oven Bread:
- Warm water, or lukewarm water as it is also called. You want the water warm, but not hot or it will kill the yeast. Around 40C or 110F is a good temperature to aim for. Just a little warmer then the average body temperature. If it feels hot to the touch, let it cool down a little first before adding the yeast.
- Dry yeast
- Sugar, normal caster sugar. Just a little to help activate the yeast.
- Bread flour, use a good quality flour that is fresh. I prefer to weigh the flour when I am making bread for the most accurate amount.
- Oats, you can use quick cooking oats for a finer texture or old fashioned oats for a coarser texture, what ever you prefer. I have tried it with both but prefer the quick cooking oats.
- Mixed seeds, or you can mix your own. Some good seeds are pumpkin seeds, sunflower seeds, sesame seeds, flax seeds and poppy seeds
- Salt, I use regular table salt in this recipe.
Here are some more breakfast recipes you might like:
Easy Dutch Oven Cranberry Walnut Bread
Healthy Salted Caramel Granola
Healthy Snicker Doodles (Vegan and Gluten-Free)
Chocolate, Banana and Hazelnut Chia Pudding
Healthy Strawberry crumble bars (Vegan and Gluten free)
I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.
Happy cooking!
Easy Mulitseed No-Knead Dutch Oven Bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort and only 7 ingredients!
- 1 ½ cups (340g) of warm water
- 2 ¼ teaspoon dry yeast
- 1 tablespoon sugar
- 400 g bread flour and more for dusting
- ½ cup (50g) oats
- ½ cup (80g) mixed seeds and 1 tablespoon extra for topping
- 1 teaspoon salt
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In a mixing bowl, add the finger warm water, sugar and yeast. Let it sit for 10 minutes. Then stir in the flour, salt, oats and mixed seeds with a spoon. The dough will be loose and sticky. Cover with plastic wrap and let it rise for about an hour.
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After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes.
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Scrape out the dough unto a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.
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Gently fold the outer edges of the dough to the center to form a ball. Flip it around, lightly brush the top of the bread with a little water. Top with mixed seeds and cover with a kitchen towel until the Dutch oven in hot.
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Carefully take out the Dutch oven, it will be very hot!
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for 5-10 more minutes.
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Let the bread cool down for about 30 minutes before you slice it. Best eaten fresh baked, but keeps for about 2 days. Slice and freeze the leftovers so you can enjoy for longer.
Enjoy!
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