Dutch Oven Oatmeal Bread is a great way to make a beautiful crusty bread without using any steam in the oven.
In this recipe, I used the "autolyse method".
What is that will you ask? It is nothing complicated. In fact, you just mix the flour, oatmeal, and water together a few minutes and leave the dough for an hour or more (up to 10 hours) if you want to improve the flavor of the bread. Then you add the other ingredients and knead.
Why this technique? This will help the gluten develop more quickly and will give a more elastic dough, and also will reduce the length of kneading time.
Dutch Oven Oatmeal Bread
Dutch Oven Oatmeal Bread is a great way to make a beautiful crusty bread without using any steam in the oven.
Equipment
- 1 6 QT Dutch Oven
Ingredients
- 400 g bread flour
- 100 g rolled oats (old-fashioned oats)
- 325 ml warm filter water
- 1 teaspoon dry active yeast
- 1 ½ teaspoon salt
Instructions
- In a stand mixer fitted with a dough hook, combine the flour, rolled oats, and warm water.
- Knead for 5 minutes on low speed, cover, and let the dough rest for 1 hour (I like to put the bowl in a lightly preheated oven to avoid air currents).
- After this time, add the dry yeast on one side and the salt on the other side.
- Knead for 15 minutes. Cover the bowl and let the dough raise for 1 hour 30
- Lightly crush the dough to release the gas and shape the dough into a ball. In a dutch oven, put parchment paper and place the dough on it.
- Let's again the dough raise for 30 minutes at room temperature.
- Score the dough with a razor blade or a sharp knife.
- Put the lid on the dutch oven and place it inside the cold oven. Preheat the oven to 450˚F and allow it to heat up with the pot inside for 40 to 45 minutes depending on your oven.
- Remove bread from pot (be careful this is very hot) and allow the bread to cool completely before cutting.
Notes
Adapted from https://www.papillesetpupilles.fr/2014/04/pain-aux-flocons-davoine-en-cocotte.html/
Tried this recipe?Let us know how it was!
Nathalie Dagmang
For # 4 and # 6, can I let it rise for more than an hour, maybe overnight?
Francoise
Hi Nathalie,
With the "autolyze method" I have never attempted to let it rise longer or overnight.
But in my opinion, I will recommend you to do it more in step #4 just before to shape the bread. If you try this, let me know how it turned for you. Thank you!
Jack Bush
I had better success with this Dutch oven bread recipe than others that call for adding the yeast at the beginning. They seem not to rise well, or at all. Also I like the health aspect of oatmeal in the bread. Plus, my wife, who is not a bread eater, loves this loaf! It will be one of my go-to’s from now on.
Francoise
Fantastic! Thank you so much Jack for your feedback! Happy that you and your wife really enjoy this bread 🙂
Jennifer Powell
Can you make this bread without a stand mixer?
Francoise
Hi, Jennifer, If you do not have a stand mixer you can definitely make this bread by hand.
Robyn
Would substituting whole wheat flour be ok? I'm new to breadmaking and learning something new with every attempt. 🙂
Francoise
Hi Robyn, I am not sure that you can substitute completely all the bread flour with whole wheat flour. Your bread may be denser.
Ann
Is the 15 minutes of kneading done by hand or with the stand mixer?
Francoise
Hi Ann, The 15 minutes of kneading can be done with the stand mixer or hand.
Christine
How big is your Dutch oven? and how much salt is that? 1 1/2 salt... teaspoons? tablespoons?
This looks so good... I'm trying to make a healthier Dutch oven bread than just with white flour.
Thanks!
Francoise
Hi Christine, I used a 6 quart Dutch Oven to make this bread. Yes, you are right I forgot to specify the quantity for the salt. Sorry about that it is 1.5 teaspoon (I am going to fix that!). If you try this recipe let me know how it turned for you. Thank you!