Crispy Crust, Hearty Flavor
Dutch ovens are perfect for baking bread. The heat from above and below creates a strong crust while keeping the inside soft and aromatic.
This roasted onion country bread impresses with its rustic flavor and a wonderfully crispy surface – perfect as a BBQ side dish or for a snack.
Ingredients (for 1 loaf)
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215 ml lukewarm water
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10 g fresh yeast
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15 g sugar beet syrup (or honey)
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250 g wheat flour type 550
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60 g spelt flour type 1050
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40 g rye flour
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8 g oil (approx. 1 tbsp)
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8 g salt (approx. 1½ tsp)
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1 tsp baking malt (optional, for a better crust)
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50 g roasted onions
Preparation
1. Prepare the pre-dough
Dissolve yeast and sugar beet syrup in lukewarm water.
Mix flours, salt, oil, baking malt, and roasted onions in a bowl.
Add yeast water and knead everything for about 8–10 minutes until a smooth dough is formed.
The dough should be soft but pliable.
2. First proofing
Cover the dough and let it rise for 60–75 minutes in a warm place until its volume has significantly increased.
3. Shaping
Place the dough on a lightly floured surface.
Stretch and fold several times (approx. 8–10 times) to build tension.
Form into a round loaf.
Line the Dutch Oven with parchment paper or lightly grease and flour it.
Place the dough inside, lightly flour the surface, and score with a sharp knife.
Let it rest again for 20–30 minutes.
4. Baking in the Dutch Oven
Let the briquettes glow in the charcoal starter.
👉 For approx. 200–220 °C:
- 1/3 of the briquettes at the bottom
- 2/3 at the top
(E.g., for 30 briquettes, 10 at the bottom / 20 at the top – depending on size and outside temperature.)
Baking time: 45–60 minutes with the lid closed.
Check for the first time after approx. 40 minutes.
Optional: For an extra crispy crust, bake for the last 10 minutes without the lid.
💡Finished?
Tap test: If the bread sounds hollow when tapped on the bottom, it is baked through.
Remove immediately from the Dutch Oven and let cool completely on a wire rack.
Oven alternative
At 220 °C top/bottom heat
bake for approx. 45–50 minutes.
Thanks for the great recipe to Björn´s Kitchen Cook and BBQ
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