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!