Description
At its core, a Dutch Oven Crusty Seeded Loaf is a rustic, no-knead bread that utilizes the unique environment of a cast iron pot to mimic a professional baker’s oven. The “seeded” portion of the name refers to the generous inclusion of various grains and seeds both inside the dough and on the exterior. These seeds do more than just add visual appeal; they introduce layers of texture and a complex, savory depth that plain white bread simply cannot match.
Ingredients
Dry
3 cups (360 g) bread flour (or all-purpose)
1 ½ tsp salt
1 tsp sugar or honey
2 ¼ tsp (1 packet) instant or active dry yeast
Seeds (use all or mix & match)
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp sesame seeds
1 tbsp flaxseeds
Wet
1 ½ cups (360 ml) warm water (about 100–105°F / 38–40°C)
Optional topping
Extra seeds for crust
Instructions
1. Mix the Dough
In a large bowl:
Combine flour, salt, sugar, yeast, and seeds.
Add warm water.
Stir until a shaggy, sticky dough forms (no dry flour).
Cover with plastic wrap or a towel.
2. First Rise (Slow = Better Flavor)
Let rise 2–3 hours at room temperature
orOvernight (8–12 hours) in the fridge for deeper flavor.
The dough should double in size and look bubbly.
3. Shape
Turn dough onto a lightly floured surface.
Fold edges inward a few times to form a round.
Don’t knead—just shape gently.
Sprinkle top with extra seeds if desired.
Place seam-side down on parchment paper.
Cover and rest 30–45 minutes.
4. Preheat Dutch Oven
Place empty Dutch oven (with lid) in oven.
Preheat to 450°F (230°C) for 30 minutes.
5. Bake
Carefully lift dough (on parchment) into hot Dutch oven.
Cover with lid.
Bake:
30 minutes covered
Remove lid, bake 10–15 minutes uncovered until deep golden brown
Internal temp should be ~205–210°F (96–99°C).
6. Cool (Important!)
Transfer to rack.
Cool at least 1 hour before slicing (crumb sets as it cools).
Notes
For extra flavor and texture, try brushing the warm crust lightly with olive oil or butter and sprinkling a pinch of flaky sea salt. This loaf pairs beautifully with soups, stews, or a simple cheese board. Store leftovers wrapped in a clean kitchen towel at room temperature for up to 2 days, or slice and freeze for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
Keywords: No-knead seeded bread, Artisan Dutch oven loaf, Multi-seed crusty bread, Homemade seeded artisan loaf