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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.
5 from 2 votes


  • 400 g bread flour
  • 100 g rolled oats (old-fashioned oats)
  • 325 ml warm filter water
  • 1 teaspoon dry active yeast
  • 1 ½ salt


  • 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).
    Dutch Oven Oatmeal Bread
  • After this time, add the dry yeast on one side and the salt on the other side.
    Dutch Oven Oatmeal Bread
  • Knead for 15 minutes. Cover the bowl and let the dough raise for 1 hour 30
    Dutch Oven Oatmeal Bread
  • 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.
    Dutch Oven Oatmeal Bread
  • Let's again the dough raise for 30 minutes at room temperature.
    Dutch Oven Oatmeal Bread
  • 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.


Adapted from https://www.papillesetpupilles.fr/2014/04/pain-aux-flocons-davoine-en-cocotte.html/
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