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Honey Oat Dutch Oven Bread

Maria G. Brooks
Honey Oat Dutch Oven Bread is a rustic, homemade loaf with a crisp golden crust and a soft, slightly chewy interior. Naturally sweetened with honey and enriched with the nutty flavor of oats, this bread is perfect for breakfast, sandwiches, or as a side to soups and stews. The Dutch oven ensures a bakery-quality loaf with minimal effort, making it ideal for beginners and experienced bakers alike.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Bread, Breakfast, Side Dish
Cuisine American, European
Servings 12 slices
Calories 190 kcal

Equipment

  • 1 Large Mixing Bowl – For mixing the dough
  • 1 Measuring Cup (for liquids)
  • 1 Measuring Spoon Set – For yeast, salt, and honey
  • 1 Wooden Spoon or Dough Scraper – For mixing the dough
  • 1 Dutch Oven (6-Quart or Larger) – For baking the bread
  • 1 Parchment Paper Sheet – To prevent sticking
  • 1 Wire Rack – For cooling the bread

Ingredients
  

For the Dough:

  • 3 ½ cups 420g Bread Flour
  • 1 cup 100g Rolled Oats
  • 1 ¼ cups 300ml Warm Water (about 110°F or 45°C)
  • 2 ¼ teaspoons 1 packet Instant Yeast
  • 2 tablespoons 30ml Honey
  • 1 ½ teaspoons 9g Salt
  • 1 tablespoon 15ml Olive Oil

For the Topping (Optional):

  • 2 tablespoons 20g Rolled Oats (for sprinkling)
  • 1 teaspoon 5ml Honey (for a glossy crust)

Instructions
 

Step 1: Activate the Yeast

  • If using active dry yeast, mix it with warm water and 1 teaspoon of honey. Let sit for 5-10 minutes until foamy. If using instant yeast, proceed to the next step.

Step 2: Mix the Dough

  • In a large bowl, combine bread flour, rolled oats, and salt.
  • Add the yeast mixture (or instant yeast), honey, and olive oil.
  • Mix until a shaggy dough forms.

Step 3: Knead and First Rise

  • Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
  • Place in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1-2 hours, until doubled in size.

Step 4: Shape the Dough and Second Rise

  • Lightly punch down the dough, shape it into a round loaf, and place it on a parchment-lined surface.
  • Cover and let it rise again for 30-45 minutes while preheating the Dutch oven.

Step 5: Preheat the Dutch Oven

  • Place the Dutch oven with the lid inside the oven and preheat to 450°F (230°C) for 30 minutes.

Step 6: Bake the Bread

  • Carefully remove the Dutch oven, place the dough (with parchment paper) inside, and cover with the lid.
  • Bake for 30 minutes covered, then remove the lid and bake for an additional 10-15 minutes until golden brown.

Step 7: Cool and Serve

  • Transfer to a wire rack and let cool for 20-30 minutes before slicing.

Notes

  • For a Whole Wheat Version: Substitute 1 ½ cups of bread flour with whole wheat flour and add an extra 2 tablespoons of water.
  • For a More Rustic Loaf: Let the dough ferment overnight in the fridge for enhanced flavor.
  • For a Shinier Crust: Brush the bread with honey after baking.
  • Storage: Keep in a paper bag or airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Keyword Honey Oat Dutch Oven Bread