Rustic No-Fuss Bread with a Crispy Crust
Crunchy on the outside, juicy and aromatic on the inside – this simple mixed bread from the cast iron Dutch oven is a real highlight for all bread lovers. Without much fuss, without complicated techniques – simply mix ingredients, let it rise, and bake.
Perfect for anyone who loves honest bread with a robust flavor.
Ingredients
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400 g spelt flour
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100 g wheat flour
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250 g rye flour
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1 tsp sugar
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2 tsp salt
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½ cube fresh yeast (approx. 21 g)
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500 ml lukewarm water
Preparation
1️. Activate yeast
Dissolve the yeast together with the sugar in a little of the lukewarm water and let stand for 5 minutes.
2️. Make dough
Place all flours and salt in a large bowl.
Add the yeast mixture and the remaining water.
Knead with a stand mixer or by hand into a soft, slightly sticky dough (approx. 5–8 minutes). The dough will remain relatively moist – this is intentional.
3️. Proofing time
Cover the dough and let it rise at room temperature for about 60–90 minutes, until it has noticeably increased in volume.
4️. Place in the Dutch oven
Lightly flour the cast iron Dutch oven or line it with parchment paper.
Place the dough inside (do not knead it vigorously again), lightly flour the surface, and score it with a sharp knife.
Optional: Spray with a little water for an extra beautiful crust.
Place the lid on.
5️. Bake
Place the Dutch oven in the unpreheated oven.
Bake at 240 °C (top/bottom heat) for approx. 35 minutes with the lid on.
Then remove the lid and bake for another 10–15 minutes, until the bread is golden brown.
Knock test
The bread is done when it sounds hollow when tapped on the bottom.
Let cool on a wire rack for at least 20 minutes before slicing.
💡 Tip
- If you prefer it heartier, you can add sunflower seeds or flaxseeds.
- Serve with herb butter or coarse sea salt – a dream.
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