Rye-spelt bread in a Dutch oven

Rustic Crusty Bread from the Dutch Oven

Crispy on the outside, juicy and aromatic on the inside – this rye and spelt bread turns out wonderfully in a Dutch Oven. The combination of rye, spelt, and grains provides a robust flavor and a beautiful, rustic texture.

Perfect for beginners in bread baking – and a real highlight from the Dutch oven.

Ingredients

• 250 g rye flour

• 450 g spelt flour

• 100 g grain mix (e.g., sunflower seeds, flax seeds, pumpkin seeds)

• 1 cube fresh yeast (42 g)

• 2 tsp salt

• 1 tsp sugar

• 450 ml lukewarm water

Preparation

1. Prepare preferment

Dissolve yeast and sugar in lukewarm water and let sit for approx. 5–10 minutes until small bubbles form.

2. Make the dough

Place rye and spelt flour as well as the grain mix into a large bowl.

Add the yeast water and knead everything thoroughly (approx. 5–8 minutes).

Finally, knead in the salt and continue kneading for another 2–3 minutes until a smooth, slightly sticky dough is formed.

3. First rise

Cover the dough and let it rise in a warm place for approx. 60–90 minutes until its volume has significantly increased.
(20 minutes is too short for it to double in size.)

4. Shape & second rise

Briefly knead the dough on a lightly floured surface and shape into a round loaf.

Place it in a floured proofing basket or on baking paper.

Let rest for another 30 minutes.

5. Prepare Dutch Oven

Let the briquettes glow.

Preheat the Dutch Oven for 5–10 minutes (with lid).

6. Bake

Carefully place the dough into the hot Dutch Oven (baking paper makes handling easier).

Briquette distribution (4.5 QT Dutch Oven):

• 5 briquettes on the bottom
• 7 briquettes on the top

Baking time: approx. 50–60 minutes

For an extra crust, leave the lid slightly ajar during the last 10 minutes or apply more top heat.

7. Done?

The bread is done when it sounds hollow when tapped on the bottom.

Let cool completely on a wire rack before slicing.

💡Alternative in the oven

Bake at 230 °C (top/bottom heat) for 15 minutes,
then reduce to 200 °C and bake for another 30–35 minutes.

An honest, hearty bread with a rustic character – perfect with soups, grilled dishes, or simply with butter and salt.

Recipe and photo by @dutch_oven_bbq