Simple bread with a crispy crust

Homemade bread has a very special flavor – and it turns out particularly well in a Dutch oven . The even top and bottom heat in the cast iron pot creates a crispy crust and a light, fluffy crumb .

This simple recipe is perfect for beginners in bread baking. The whole-wheat bread can be prepared outdoors on a grill or over briquettes , as well as in the oven . With just a few ingredients, you can create an aromatic bread that goes perfectly with soups, spreads, or barbecues.

Ingredients

250 g wholegrain spelt flour
250 g whole wheat flour
½ tsp salt
½ cube of fresh yeast (approx. 21 g)
350 ml lukewarm water

Optional: some flour for dusting

preparation

1. Make the dough

Mix spelt and wheat flour in a large bowl.

Dissolve the yeast in lukewarm water and add it to the flour.

Add salt and knead everything into a smooth, slightly sticky dough .

2. Let the dough rise

Cover the bowl and let the dough rise in a warm place for about 40 minutes , until its volume has significantly increased.

3. Shape the bread

Lightly grease the Dutch oven or bread baking pot or line it with baking paper.

Briefly knead the dough on a floured work surface and shape it into a loaf .

Place the dough in the pot and let it rise for another 30 minutes .

Baking in the Dutch Oven (Outdoor)

Allow the briquettes to glow red-hot about 20 minutes before the end of the walking time .

Heat the Dutch oven to about 220 °C .

Bake the bread for 45–50 minutes with the lid closed .

Check after about 45 minutes to see if the bread is done. It should sound hollow when tapped .

Baking in the oven

Preheat the oven to 220 °C (top/bottom heat) .

Place the bread baking pot with the lid on in the oven.

Remove the lid after about 20 minutes so that the crust becomes crispy.

Bake for a total of 45–50 minutes .

Serve

Let the bread cool briefly and then slice it.

It goes perfectly with:

• butter or cream cheese
• Soups and stews
• Grilled dishes