Crusty Dutch Oven Spelt Bread
Dear Reader,
Does making sourdough feel like a daunting task to you? I love a loaf of crusty bread, but I don’t always have the time or energy to work with sourdough. In truth, I have a love-hate relationship with sourdough right now. At this point in my career it no longer has to do with the mysteries of creating and maintaining a thriving sourdough starter. I actually have a lot of fun with this and creating sourdough recipes!
Instead, I struggle with remembering and keeping up with maintaining my starter. Do you struggle with this, too? Or maybe you just have not even tried making sourdough at all!
I am so happy to share this recipe, which feels and tastes similar to a sourdough loaf in many ways. While it may not have the added health benefits of a loaf of sourdough bread, nor the deep fermented flavor, it does have a similar texture! This Crusty Dutch Oven Bread Recipe is perfect for those who want a sourdough bread in their life but do not have the time to keep a starter.
how to make crusty bread:
Any bread recipe can be made crusty! It all has to do with how the bread is cooked. This bread is actually very similar to my French Sandwich Bread Recipe, and it differs because it is baked in a dutch oven rather than in a loaf pan.
This bread is also baked at a higher temperature. How does this cause a crunchy and crispy crust? While the bread is baking under the cover of the dutch oven, steam is releasing from the dough. The sealed pot holds that moisture in, keeping the inside of the loaf extremely soft and moist.
Because the oven temperature is so high, it causes the bread to rise and dome very quickly. This also helps to create a thick and crunchy crust, which we all love!
tools for bread baking:
This crusty bread recipe does require some unique tools which you might not have in an average kitchen. However, you can still definitely make this recipe without them. You just have to get a bit creative!
To make this recipe, I suggest using these bread making tools:
Bread Proofing Basket. This is also called a Bread Banneton. The proofing basket is where the dough rest during its second rising. It helps to maintain the round shape of the loaf. You do not need this tool, but it does help to keep your bread nice and round while baking!
Bread Lame. If you love watching bread making videos online, then you already know what this is! A bread lame is a tool that holds a sharp razor blade to quickly and efficiently slash the top of your loaf open right before baking. Doing so helps the bread to rise and release steam.
Dutch Oven. To make this recipe, you will need a dutch oven to properly create that golden crispy crust. I love this dutch oven by Lodge, but any cast iron dutch oven will work!
what is spelt?
This bread recipe uses spelt, an ancient variety of wheat! Spelt is a type of wheat which is slightly acidic but also has a lot of great flavor. I have written about working with whole grains in the past, and the ever present reason for using them is due to the bran and the germ of the wheat berry remaining present in the final flour. These two components of the wheat berry are what hold the nutrition from grain as well as what helps us absorb those nutrients and fiber and digest them. Spelt gives wonderful flavor to this crusty dutch oven bread recipe.
You can learn more about working with spelt in my recipe for Honey Spelt Whole Grain Pullman Sandwich Bread.
recipe notes:
Plan Ahead. Making yeasted bread takes time. This bread is, compared to many other bread recipes, fairly quick. It takes about 3 hours from start to finish.
Omit the Spelt. This bread recipe uses spelt, an Ancient grain. If you would like to omit the spelt, you certainly can. Just replace the spelt with an equal amount of all-purpose flour, about 1 cup (130 g).
Make it Sugar-Free. If you are trying to avoid sugar in your diet, you can definitely leave out the honey in this recipe! It will only change the flavor of the final loaf slightly. I would not, however, omit the salt!
final thoughts:
If you are looking for an easy crusty bread recipe, then I truly hope that you enjoy this one. It’s so warm and cozy; it’s the perfect bread to dunk in your next bowl of soup. Perhaps you’d like to pair it with my Apple Carrot Pumpkin Soup? Let me know if you give this crusty bread recipe a try!
xoxo Kayla
Crusty Dutch Oven Spelt Bread
Ingredients
- 1 1/2 cups (360 ml) warm water
- 1 tbsp (12 g) active dry yeast
- 1 tbsp (15 ml) honey
- 1 1/2 tsp salt
- 1 cup (125 g) spelt flour
- 3 cups (390 g) all-purpose flour
Instructions
- Begin by combining the water, yeast, and honey in a large bowl. Gently whisk and let the mixture sit for about 5 to 8 minutes, or until the yeast blooms or grows and becomes bubbly. Then, whisk in the salt.
- To this mixture, begin slowly adding the flours. You may do this by hand with a dough whisk or wooden spoon. Otherwise, mix in an electric standing mixer with a dough hook attachment. Begin first with the spelt flour, fully mixing in before adding the all-purpose flour, about 1 cup (130 g) at a time.
- Knead flour into the dough until the dough no longer clings to the sides of the bowl or to your fingers. Continue to knead for about 5 to 6 minutes, or until the dough is smooth, stretchy, and pliable. If it feels dense, then you have added too much flour. It should still be sticky, just not enough to clump up on your hands!
- Shape the dough into a ball and place it into a large lightly greased bowl. Cover the bowl with plastic wrap and let it rise until doubled, about 1 hour.
- Gently deflate the dough and stretch it by pulling at the corners. Then, fold the corners in to form another ball. Drag the ball towards you, with the seam side down, to tighten the loaf. Continue to do this until the dough feels nice and taught. Pinch the seam closed.
- Place a lightly floured kitchen towel in a bread banneton. Place the bread with the seam side up in the banneton and cover it with plastic wrap. If you do not have a bread banneton, or proofing basket, you can simply put the bread on a piece of parchment paper - the basket just helps the bread to hold its shape before baking, so you may have a more spread-out loaf.
- Meanwhile, preheat the oven to 425° F (218° C) and place a 5-quart (4.7 L) dutch oven in to preheat.
- Let the bread rise for about 40 to 45 minutes, or until nearly doubled in size. If you used a proofing basket, flip the bread out onto a piece of parchment paper. Slash the top of the loaf with a bread lame or serrated knife in any design that you like. Then, carefully lift the parchment paper up and into the hot dutch oven.
- Close the lid of the dutch oven and bake the bread for 15 minutes, covered. After 15 minutes, remove the lid and continue to bake the loaf, uncovered, for 25 to 30 minutes, or until the bread is a deep golden brown and it sounds hollow when tapped upon with the tips of your fingers.
- Let the bread rest for at least 30 minutes before slicing.
Nutrition Facts
Calories
1922Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
