Homemade Wildflower Honey Oat Dutch Oven Bread
A soft crust, tender crumb bread with subtle floral sweetness from wildflower honey and rustic oats, baked in a Dutch oven for a perfect bakery-quality loaf.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 3 ½ cups (420g) all-purpose flour
- ½ cup (45g) rolled oats, plus extra for sprinkling on top
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ¾ cups (415ml) warm water (about 110°F / 43°C)
- 3 tablespoons wildflower honey
- 2 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Activate the yeast: In a large bowl, whisk together the warm water, wildflower honey, and active dry yeast. Let sit for 5-7 minutes until foamy and bubbly.
- Mix dry ingredients: In a separate bowl, combine all-purpose flour, rolled oats, and salt. Stir well.
- Combine wet and dry: Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon or dough whisk until a sticky, shaggy dough forms.
- First rise: Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for 1 ½ to 2 hours, or until doubled in size.
- Shape the dough: Lightly flour your work surface and hands. Turn the dough onto the surface, sprinkle a few oats on top, and gently shape into a round loaf.
- Prepare the Dutch oven: Place the Dutch oven (lid on) in the oven and preheat to 450°F (232°C) for at least 30 minutes.
- Bake the bread: Remove the hot Dutch oven from the oven. Transfer the shaped dough into the pot (using parchment paper if desired). Sprinkle extra oats on top. Cover with the lid and bake for 30 minutes.
- Finish baking: Remove the lid and bake for another 15-20 minutes until the crust is deeply golden and crisp. Internal temperature should be about 200°F (93°C).
- Cool before slicing: Transfer the bread to a wire rack and let cool for at least an hour before slicing.
Notes
Use parchment paper to transfer dough to the hot Dutch oven to prevent sticking. Wet hands slightly when shaping dough if sticky instead of adding more flour. Preheat Dutch oven thoroughly for best crust. Let bread cool fully before slicing to avoid gummy crumb. If crust browns too fast, tent with foil during uncovered baking phase.
Nutrition
- Serving Size: 1 slice (about 60g)
- Calories: 150
- Fat: 2
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
Keywords: wildflower honey bread, oat bread, Dutch oven bread, homemade bread, soft crust bread, easy bread recipe, rustic bread