Organic Dutch Oven Baked Bread {Recipe}

I’ve been really excited about my latest baking expedition, which is of baking bread in a Dutch Oven, or a cast iron pot.

A Dutch Oven is a covered earthenware or cast-iron container for cooking casseroles.

I have two of these and I had no idea how easy baking bread could be until I tried it. I’m not sure I’ll ever buy “artisan” bread from the store again when it’s so easy and delicious to make at home! Inspired from the original recipe on Jo Cooks.

Tisha’s Suggestions:

  1. Get wild with your ingredients if you like to spruce up your breads, but go easy on the salt. If you prefer less salt, I suggest you experiment first with 1/2 tsp, then add more in the future if necessary. Don’t exceed 1tsp (especially if eating with salted butter).
  2. I used organic flour, but you don’t have to. You can use all-purpose, gluten free, or wheat flour.
  3. If you don’t bake that often, I strongly suggest you purchase yeast sachets vs getting a bigger container of yeast. As yeast is an active ingredient, it loses its strength once opened. This ingredient calls for 1 tsp; a sachet (7g) usually has 2 1/4 tsp worth inside.

ORGANIC DUTCH OVEN BAKED BREAD {Recipe}

Ingredients:

  • 3 cups organic all-purpose flour
  • 3/4 tsp salt
  • 1 tsp dry active yeast
  • 1 1/2 cups warm water

Method:

  1. Add flour, salt, and yeast. If you want to add any other ingredients to your bread (like herbs), you should do it at this stage. Adding fresh thyme and chopped fresh garlic is my personal favourite!
  2. Add warm water and mix with a wooden spatula until completely incorporated. (The warm water will activate the yeast so that it rises nicely)
  3. Cover and let rise in a warm place for up to 12 hours. (I like to use the oven, just don’t forget it’s in there!)
  4. Once the dough has risen, take your cast iron pot (Dutch Oven) and prep it by heating it in the oven at 450*F (230*C) for at least 10-15 minutes.
  5. Once heated, remove from oven and sprinkle the bottom with flour or cornmeal to prevent the bread from sticking.
  6. Flour hands adequately and sprinkle some more on the top of the flour. Gently remove the dough and roughly form into a round shape. It should not be sticky to the touch. Plop into the Dutch oven, replace the lid, and place it back inside the oven.
  7. Bake for 30 minutes covered, then remove the lid THEN bake for another 15 minutes until nice and golden brown.

Once it cools down, this amazingly easy and delicious bread is ready to be eaten! Enjoy with delicious soup, a hearty stew, some pâté, or simply with a bit a butter.

You can play around with the additional ingredients to make different flavoured breads, like rosemary, garlic, cheese, thyme.

It’s even possible to do a honey wheat, so long as you replace the all-purpose with wheat flour and make sure to fully mix the honey with the warm water before incorporating.

I hope you enjoy this recipe as much as I do. Happy eats!

Xoxo