Crispy crust, juicy crumb – straight from the Dutch Oven
The Dutch Oven is not only great for stewing, but also for baking. The heat from above and below creates a strong crust, while the bread remains wonderfully juicy inside.
This whole wheat bread is ideal for beginners: uncomplicated, guaranteed to succeed, and perfect for the grill, coals, or oven.
Ingredients (for 1 large loaf)
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500 g wholemeal spelt flour
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300 g wholemeal wheat flour
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2 tsp salt (approx. 14–16 g)
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1 cube fresh yeast (42 g)
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600 ml lukewarm water
Optional:
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1 tsp honey or sugar (for the yeast)
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2 tbsp seeds
Preparation
1️. Prepare the dough
Mix flours and salt in a large bowl.
Dissolve yeast in lukewarm water (optionally with honey/sugar).
Add liquid to the flour and knead everything for 8–10 minutes until a smooth dough forms.
The dough may be slightly sticky.
2️. First proofing
Cover and let rise in a warm place for 60–90 minutes until the volume has significantly increased.
(Whole wheat dough takes a little longer than white dough.)
3️. Shaping
Knead the dough briefly on a lightly floured surface and shape into a round loaf.
Lightly grease the Dutch Oven or line it with parchment paper.
Place the dough inside and let rise for another 30–45 minutes.
Score the surface as desired.
4️. Baking in the Dutch Oven
🔥 With briquettes:
- Temperature: approx. 200–220 °C
- 1/3 of the briquettes at the bottom
- 2/3 at the top
- Baking time: 50–60 minutes
Keep the lid closed.
Check for the first time after approx. 40 minutes.
Knock test: If the bread sounds hollow, it's done.
Optional: For an extra crispy crust, bake without the lid for the last 10 minutes.
Oven alternative
Preheat the Dutch Oven with the lid in the oven.
Bake at 220 °C top/bottom heat for approx. 50 minutes.
💡Tips for success
- Whole wheat dough remains a bit denser than white bread – this is normal.
- For an extra crispy crust, place some water in a fireproof bowl in the grill (steam).
- Let the bread cool for at least 30 minutes before slicing.
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