25 Irresistible Dutch Oven Bread Recipes for Every Taste

There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen.

And when it comes to achieving that perfect crusty exterior and soft, tender interior, nothing beats baking bread in a Dutch oven.

Dutch ovens trap steam, creating a mini baking environment that transforms simple dough into artisan-style loaves with a golden, crispy crust.

Whether you’re a seasoned baker or a curious beginner, this collection of 25 Dutch oven bread recipes has something for everyone.

From savory herb-infused loaves to sweet, fruit-filled treats, these recipes are designed to inspire your next baking adventure.

Each recipe includes clear instructions, ingredient lists, and helpful tips so you can recreate bakery-quality bread right at home.

From classic rustic breads to seasonal favorites, this list will help you explore a variety of flavors and textures.

Prepare to elevate your baking game and delight your family and friends with homemade bread that tastes as good as it looks.

25 Irresistible Dutch Oven Bread Recipes for Every Taste

Baking bread in a Dutch oven is an art, and with these 25 recipes, you have the tools to master it.

Whether you prefer savory flavors like rosemary garlic or jalapeño cheddar, or sweet options like cinnamon swirl, chocolate chip, or cranberry orange, there’s a loaf here for every occasion.

The beauty of Dutch oven baking lies in its simplicity and the incredible results it delivers.

With minimal effort, you can enjoy warm, freshly baked bread that rivals your favorite bakery.

Experiment with these recipes, customize flavors to your liking, and savor the satisfaction of creating bread from scratch.

Your kitchen will smell amazing, and every slice will be a rewarding experience.

Classic Rustic Dutch Oven Bread

This classic rustic bread boasts a crisp, golden crust and a soft, airy interior.

Perfect for sandwiches, dipping in soups, or enjoying with butter, this bread combines simplicity with timeless flavor.

Baking it in a Dutch oven ensures an even bake and a beautiful crust.

Ingredients:

• 3 cups all-purpose flour
• 1 ¾ tsp salt
• ½ tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• Cornmeal, for dusting

Instructions:

1. In a large mixing bowl, combine the flour, salt, and yeast. Mix thoroughly.
2. Gradually add warm water while stirring with a wooden spoon until a shaggy dough forms.
3. Cover the bowl with a clean towel and let the dough rest at room temperature for 12–18 hours. It should double in size and become bubbly.
4. Preheat the oven to 450°F (230°C) and place a Dutch oven with its lid inside to heat.
5. On a floured surface, gently shape the dough into a round loaf without deflating it too much.
6. Carefully remove the hot Dutch oven from the oven, dust the bottom with cornmeal, and place the dough inside. Cover with the lid.
7. Bake for 30 minutes covered, then remove the lid and bake for an additional 15–20 minutes until the crust is deep golden brown.
8. Remove from the oven and allow to cool on a wire rack for at least 1 hour before slicing.

This bread offers a perfect balance of crunch and softness, ideal for any meal or snack.

The long fermentation enhances its flavor, giving it a subtle tang and a delightful rustic aroma.

Cheddar and Chive Dutch Oven Bread

Savory and aromatic, this cheddar and chive bread is a crowd-pleaser.

The Dutch oven creates a perfectly baked loaf with a cheesy interior and herb-infused crust.

Ideal for cheese boards, soups, or breakfast toast.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 1 tsp sugar
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh chives
• Olive oil for greasing

Instructions:

1. In a mixing bowl, whisk together the flour, salt, sugar, and yeast.
2. Stir in warm water until a rough dough forms.
3. Mix in shredded cheddar and chopped chives until evenly distributed.
4. Cover and let rise for 12–15 hours at room temperature until doubled in size.
5. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
6. Shape the dough into a round loaf on a floured surface.
7. Carefully place the dough into the preheated Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake for an additional 15 minutes for a golden, cheesy crust.
9. Cool on a wire rack for at least 45 minutes before slicing.

The combination of sharp cheddar and fresh chives creates a flavorful loaf with a soft, tender interior and a crispy, savory crust.

Perfect for sharing with family or friends.

Honey Oat Dutch Oven Bread

This slightly sweet, hearty loaf is made with oats and a touch of honey.

It’s wholesome, flavorful, and perfect for breakfast or afternoon tea.

The Dutch oven ensures a thick crust while keeping the inside moist and tender.

Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup rolled oats, plus extra for topping
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 cup warm water (110°F/43°C)
• 2 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, oats, salt, and yeast.
2. Mix in warm water, honey, and olive oil until a sticky dough forms.
3. Cover and allow the dough to rise at room temperature for 10–12 hours, or until doubled and bubbly.
4. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
5. Shape the dough gently into a round loaf on a floured surface, sprinkle extra oats on top.
6. Place the dough into the hot Dutch oven, cover, and bake for 25 minutes.
7. Remove the lid and bake for another 15–20 minutes until the crust is golden and firm.
8. Allow the bread to cool for at least 1 hour on a wire rack before slicing.

This honey oat bread is mildly sweet, with a tender interior and a rustic oat-covered crust.

It’s hearty enough for breakfast toast or a sandwich, yet light and aromatic for snacking.

Rosemary Garlic Dutch Oven Bread

This fragrant loaf combines fresh rosemary and roasted garlic for a savory, aromatic bread.

The Dutch oven helps create a golden, crispy crust while keeping the inside soft and flavorful.

Perfect for pairing with soups, stews, or olive oil dips.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 2 tbsp chopped fresh rosemary
• 3 roasted garlic cloves, mashed
• Olive oil, for greasing

Instructions:

1. In a large bowl, mix flour, salt, and yeast.
2. Add warm water, rosemary, and mashed garlic; stir until a sticky dough forms.
3. Cover and let rise at room temperature for 12–15 hours until doubled in size and bubbly.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
5. Gently shape the dough into a round loaf on a floured surface.
6. Place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
7. Remove the lid and bake for another 15 minutes until the crust is golden brown.
8. Cool on a wire rack for at least 45 minutes before slicing.

This rosemary garlic bread has a rustic charm and a savory aroma that fills your kitchen.

The combination of herbs and garlic makes it irresistible alongside any meal.

Sun-Dried Tomato and Olive Dutch Oven Bread

A Mediterranean-inspired loaf, bursting with sun-dried tomatoes and briny olives.

The Dutch oven ensures a chewy interior and a crisp crust, perfect for sandwiches or as a side for pasta dishes.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup chopped sun-dried tomatoes
• ½ cup pitted olives, chopped
• 1 tsp dried oregano

Instructions:

1. In a large bowl, combine flour, salt, yeast, and oregano.
2. Gradually stir in warm water until a shaggy dough forms.
3. Fold in sun-dried tomatoes and olives until evenly distributed.
4. Cover and let rise at room temperature for 12–15 hours until bubbly and doubled in size.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface and carefully place it into the hot Dutch oven.
7. Cover and bake for 30 minutes, then remove the lid and bake an additional 15–20 minutes until golden brown.
8. Cool on a wire rack for at least 1 hour before slicing.

This loaf is flavorful, hearty, and versatile.

The sun-dried tomatoes add sweetness, the olives provide saltiness, and the crust delivers a satisfying crunch.

Whole Wheat Honey Dutch Oven Bread

A wholesome, slightly sweet whole wheat loaf, perfect for breakfast or snacking.

Baking in a Dutch oven gives it a thick, crispy crust while the inside remains soft and tender.

Ingredients:

• 2 ½ cups whole wheat flour
• 1 cup all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ¾ cups warm water (110°F/43°C)
• 2 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, and yeast.
2. Stir in warm water, honey, and olive oil until a sticky dough forms.
3. Cover and let rise at room temperature for 10–12 hours until doubled and bubbly.
4. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
5. Shape the dough into a round loaf on a floured surface.
6. Place the dough into the hot Dutch oven, cover, and bake for 25 minutes.
7. Remove the lid and bake for another 15 minutes until the crust is firm and golden.
8. Cool on a wire rack for at least 1 hour before slicing.

This whole wheat honey bread is slightly sweet, soft inside, and perfect with butter, jam, or as a hearty sandwich bread.

Its rustic crust and wholesome flavor make it a staple for any kitchen.

Cinnamon Swirl Dutch Oven Bread

A sweet and aromatic loaf with a cinnamon sugar swirl, perfect for breakfast or afternoon tea.

Baking in a Dutch oven produces a soft interior and a slightly crunchy crust, enhancing the comforting flavors.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp instant yeast
• 1 ½ tsp salt
• 1 cup warm milk (110°F/43°C)
• 2 tbsp sugar
• 2 tbsp unsalted butter, melted
• ½ cup brown sugar
• 2 tsp ground cinnamon

Instructions:

1. In a large bowl, mix flour, yeast, salt, and sugar.
2. Stir in warm milk and melted butter to form a soft dough.
3. Cover and let rise at room temperature for 1–2 hours until doubled.
4. Roll the dough into a rectangle on a floured surface.
5. Mix brown sugar and cinnamon, then sprinkle evenly over the dough.
6. Roll the dough tightly into a log, then shape into a round loaf.
7. Preheat the oven to 375°F (190°C) with a Dutch oven inside.
8. Place the loaf into the Dutch oven, cover, and bake for 30 minutes.
9. Remove the lid and bake for another 10–15 minutes until golden brown.
10. Cool on a wire rack before slicing.

This cinnamon swirl bread offers a soft, sweet interior with a comforting aroma.

Ideal for breakfast or a snack with coffee or tea.

Jalapeño Cheddar Dutch Oven Bread

A spicy, savory loaf packed with sharp cheddar and jalapeño pieces.

The Dutch oven ensures a crisp crust and a soft, cheesy interior.

Perfect for sandwiches, soup sides, or a snack with butter.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 1 cup shredded cheddar cheese
• 2–3 jalapeños, seeded and chopped
• Olive oil for greasing

Instructions:

1. Combine flour, salt, and yeast in a large bowl.
2. Add warm water and stir until a sticky dough forms.
3. Fold in shredded cheddar and chopped jalapeños.
4. Cover and let rise for 12–15 hours until doubled in size and bubbly.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the loaf in the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake for another 15 minutes until golden and crisp.
9. Cool on a wire rack for 45–60 minutes before slicing.

This jalapeño cheddar bread is bold, flavorful, and satisfying.

The soft, cheesy interior pairs perfectly with the spicy kick of jalapeños, making it irresistible for any savory meal.

Pumpkin Spice Dutch Oven Bread

A seasonal favorite with warm pumpkin spice flavors and a soft, tender crumb.

The Dutch oven gives it a perfect golden crust and moist interior.

Ideal for autumn breakfasts, snacks, or holiday gatherings.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 cup pumpkin puree
• 1 ½ tsp salt
• 2 tsp instant yeast
• ½ cup warm milk (110°F/43°C)
• 2 tbsp sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, yeast, sugar, and spices.
2. Mix in pumpkin puree, warm milk, and olive oil until a sticky dough forms.
3. Cover and let rise at room temperature for 10–12 hours until doubled in size.
4. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
5. Shape the dough into a round loaf on a floured surface.
6. Place the dough in the Dutch oven, cover, and bake for 25 minutes.
7. Remove the lid and bake for another 15 minutes until the crust is firm and golden.
8. Allow to cool for at least 1 hour before slicing.

This pumpkin spice bread is flavorful, soft, and aromatic.

Perfect for fall breakfasts, snacks, or holiday brunches, it’s a seasonal treat that delights both the eyes and the taste buds.

Olive and Rosemary Dutch Oven Bread

A savory, Mediterranean-inspired loaf with the aromatic flavors of fresh rosemary and briny olives.

The Dutch oven ensures a crunchy crust while keeping the interior soft and flavorful.

Perfect for pairing with cheese, soups, or antipasto.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup pitted olives, chopped
• 2 tbsp fresh rosemary, chopped
• Olive oil for greasing

Instructions:

1. In a large bowl, mix flour, salt, and yeast.
2. Stir in warm water until a sticky dough forms.
3. Fold in chopped olives and rosemary until evenly distributed.
4. Cover and let rise at room temperature for 12–15 hours until bubbly and doubled in size.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the dough in the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake another 15 minutes until golden and crisp.
9. Cool on a wire rack for at least 45 minutes before slicing.

This olive and rosemary bread has a rustic, Mediterranean flair.

The soft interior and crunchy crust make it a perfect accompaniment for any savory dish.

Honey Walnut Dutch Oven Bread

A slightly sweet, nutty loaf with crunchy walnuts and a hint of honey.

Baking in a Dutch oven gives it a thick, golden crust and a tender, flavorful crumb.

Great for breakfast, tea time, or sandwiches.

Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ¾ cups warm water (110°F/43°C)
• 2 tbsp honey
• ½ cup chopped walnuts
• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix all-purpose flour, whole wheat flour, salt, and yeast.
2. Add warm water and honey, stirring until a sticky dough forms.
3. Fold in chopped walnuts until evenly distributed.
4. Cover and let rise at room temperature for 10–12 hours until doubled and bubbly.
5. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the dough into the hot Dutch oven, cover, and bake for 25 minutes.
8. Remove the lid and bake another 15 minutes until golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Honey walnut bread is soft, slightly sweet, and full of nutty flavor.

Its crusty exterior and tender interior make it perfect for any meal or snack.

Sunflower Seed Dutch Oven Bread

A hearty, wholesome loaf filled with crunchy sunflower seeds.

Its golden crust and soft, nutty interior make it ideal for sandwiches, breakfast toast, or as a snack on its own.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup sunflower seeds, plus extra for topping
• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix flour, salt, and yeast.
2. Stir in warm water and olive oil until a sticky dough forms.
3. Fold in sunflower seeds, reserving a few for topping.
4. Cover and let rise at room temperature for 12–15 hours until doubled in size and bubbly.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf and sprinkle the top with reserved sunflower seeds.
7. Place the dough into the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake another 15 minutes until golden and crisp.
9. Cool on a wire rack for at least 45 minutes before slicing.

Sunflower seed bread is hearty, flavorful, and visually appealing.

Its crunchy seeds and rustic crust make it a versatile loaf for any occasion.

Cranberry Orange Dutch Oven Bread

A slightly sweet and tangy loaf with dried cranberries and fresh orange zest.

Baking in a Dutch oven gives it a crunchy crust and a soft, fragrant interior, perfect for breakfast or brunch.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup dried cranberries
• Zest of 1 orange
• 2 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, and yeast.
2. Stir in warm water, honey, and olive oil until a sticky dough forms.
3. Fold in dried cranberries and orange zest evenly.
4. Cover and let rise at room temperature for 12–15 hours until doubled and bubbly.
5. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the dough in the hot Dutch oven, cover, and bake for 25–30 minutes.
8. Remove the lid and bake another 10–15 minutes until golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Cranberry orange bread is flavorful, slightly sweet, and aromatic.

Its soft interior and golden crust make it perfect for morning toast or as a brunch centerpiece.

Chocolate Chip Dutch Oven Bread

A sweet and indulgent loaf with melted chocolate chips throughout.

The Dutch oven creates a soft, tender crumb with a slightly crisp exterior, perfect for dessert or a treat with coffee.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm milk (110°F/43°C)
• 2 tbsp sugar
• 2 tbsp butter, melted
• ¾ cup chocolate chips

Instructions:

1. In a large bowl, combine flour, salt, yeast, and sugar.
2. Stir in warm milk and melted butter until a soft dough forms.
3. Gently fold in chocolate chips, being careful not to crush them.
4. Cover and let rise at room temperature for 1–2 hours until doubled in size.
5. Preheat the oven to 375°F (190°C) with a Dutch oven inside.
6. Shape the dough into a round loaf and place it into the hot Dutch oven.
7. Cover and bake for 30 minutes.
8. Remove the lid and bake another 10–15 minutes until the crust is golden.
9. Cool on a wire rack before slicing.

Chocolate chip bread is soft, sweet, and comforting.

The warm, melty chocolate inside makes it a perfect treat for breakfast, dessert, or afternoon tea.

Apple Cinnamon Dutch Oven Bread

A warm, spiced bread filled with tender apple pieces and cinnamon.

Baking in a Dutch oven gives it a rustic crust and a soft, flavorful interior.

Ideal for fall breakfasts or snacks.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 cup warm water (110°F/43°C)
• 1 cup peeled, chopped apples
• 2 tsp ground cinnamon
• 2 tbsp sugar
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, yeast, sugar, and cinnamon.
2. Stir in warm water and olive oil to form a sticky dough.
3. Fold in chopped apples evenly.
4. Cover and let rise at room temperature for 10–12 hours until doubled and bubbly.
5. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
6. Shape the dough into a round loaf and place it into the hot Dutch oven.
7. Cover and bake for 25 minutes.
8. Remove the lid and bake another 15 minutes until golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Apple cinnamon bread is soft, sweet, and aromatic.

Its warm, spiced flavor and tender texture make it perfect for cozy breakfasts or a delightful snack.

Garlic Parmesan Dutch Oven Bread

A savory loaf with roasted garlic and sharp Parmesan cheese.

The Dutch oven creates a crunchy crust while keeping the interior soft and cheesy.

Perfect for dipping in soups, stews, or enjoying with butter.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 3 roasted garlic cloves, mashed
• ¾ cup grated Parmesan cheese
• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix flour, salt, and yeast.
2. Stir in warm water, mashed garlic, and olive oil to form a sticky dough.
3. Fold in Parmesan cheese until evenly distributed.
4. Cover and let rise at room temperature for 12–15 hours until doubled and bubbly.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the loaf into the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake another 15 minutes until golden and crisp.
9. Cool on a wire rack for at least 45 minutes before slicing.

This garlic Parmesan bread is aromatic, savory, and rich.

The combination of roasted garlic and Parmesan creates a flavorful loaf perfect for meals or snacks.

Pumpkin Seed Dutch Oven Bread

A wholesome, nutty loaf with crunchy pumpkin seeds throughout.

The Dutch oven ensures a thick, golden crust and soft interior.

Great for breakfast, sandwiches, or as a hearty snack.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup pumpkin seeds, plus extra for topping
• 1 tbsp olive oil

Instructions:

1. Combine flour, salt, and yeast in a large bowl.
2. Stir in warm water and olive oil until a sticky dough forms.
3. Fold in pumpkin seeds, reserving some for topping.
4. Cover and let rise at room temperature for 12–15 hours until doubled and bubbly.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf and sprinkle reserved seeds on top.
7. Place the loaf into the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake another 15 minutes until golden brown.
9. Cool on a wire rack for at least 45 minutes before slicing.

Pumpkin seed bread is hearty, flavorful, and visually appealing.

Its crunchy seeds and rustic crust make it a versatile loaf for any occasion.

Olive and Sun-Dried Tomato Dutch Oven Bread

A Mediterranean-inspired loaf with salty olives and sweet sun-dried tomatoes.

The Dutch oven creates a chewy interior with a crisp, golden crust, ideal for sandwiches or as a side for pasta dishes.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup chopped pitted olives
• ½ cup chopped sun-dried tomatoes
• 1 tsp dried oregano
• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix flour, salt, yeast, and oregano.
2. Stir in warm water and olive oil to form a sticky dough.
3. Fold in olives and sun-dried tomatoes evenly.
4. Cover and let rise at room temperature for 12–15 hours until doubled in size.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the loaf in the hot Dutch oven, cover, and bake for 30 minutes.
8. Remove the lid and bake another 15 minutes until golden and crisp.
9. Cool on a wire rack for at least 45 minutes before slicing.

Olive and sun-dried tomato bread is savory, flavorful, and aromatic.

Its chewy interior and crunchy crust make it perfect for Mediterranean-inspired meals.

Fig and Walnut Dutch Oven Bread

A slightly sweet and nutty loaf packed with dried figs and crunchy walnuts.

Baking in a Dutch oven produces a crisp, golden crust while keeping the inside moist and flavorful.

Perfect for breakfast, brunch, or as a snack with cheese.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup chopped dried figs
• ½ cup chopped walnuts
• 1 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, and yeast.
2. Stir in warm water, honey, and olive oil until a sticky dough forms.
3. Fold in figs and walnuts evenly.
4. Cover and let rise at room temperature for 12–15 hours until doubled in size and bubbly.
5. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the dough in the hot Dutch oven, cover, and bake for 25–30 minutes.
8. Remove the lid and bake another 10–15 minutes until golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Fig and walnut bread is aromatic, sweet, and nutty.

Its tender crumb and crunchy texture make it perfect for pairing with cheese or enjoying on its own.

Blueberry Lemon Dutch Oven Bread

A bright, fruity loaf with fresh blueberries and lemon zest.

The Dutch oven gives it a crisp crust while keeping the interior soft and bursting with flavor.

Ideal for breakfast, brunch, or a tea-time treat.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup fresh or frozen blueberries
• Zest of 1 lemon
• 2 tbsp sugar
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, yeast, and sugar.
2. Stir in warm water and olive oil until a sticky dough forms.
3. Gently fold in blueberries and lemon zest.
4. Cover and let rise at room temperature for 12–15 hours until doubled and bubbly.
5. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the dough in the hot Dutch oven, cover, and bake for 25–30 minutes.
8. Remove the lid and bake another 10–15 minutes until golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Blueberry lemon bread is fruity, fragrant, and lightly sweet.

Its tender, soft crumb and bright flavors make it a delightful morning or afternoon treat.

Pear and Cardamom Dutch Oven Bread

A subtly spiced loaf with tender pear pieces and warm cardamom.

Baking in a Dutch oven produces a thick, golden crust and moist, aromatic interior.

Perfect for autumn breakfasts or brunches.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 1 cup peeled, chopped pear
• 1 tsp ground cardamom
• 2 tbsp sugar
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, yeast, sugar, and cardamom.
2. Stir in warm water and olive oil until a sticky dough forms.
3. Fold in chopped pear evenly.
4. Cover and let rise at room temperature for 12–15 hours until doubled and bubbly.
5. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface.
7. Place the dough in the hot Dutch oven, cover, and bake for 25 minutes.
8. Remove the lid and bake another 15 minutes until golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Pear and cardamom bread is subtly sweet, aromatic, and tender.

The combination of soft pear and warm cardamom makes it a perfect seasonal bread for cozy mornings or special occasions.

Parmesan Herb Dutch Oven Bread

A savory, aromatic bread with sharp Parmesan cheese and mixed herbs.

Baking in a Dutch oven produces a golden, crunchy crust and a soft, flavorful interior.

Ideal for soups, stews, or as a snack with olive oil.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ¾ cup grated Parmesan cheese
• 2 tsp dried Italian herbs (oregano, basil, thyme)
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, yeast, Parmesan, and herbs.
2. Stir in warm water and olive oil until a sticky dough forms.
3. Cover and let rise at room temperature for 12–15 hours until doubled and bubbly.
4. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
5. Shape the dough into a round loaf on a floured surface.
6. Place the dough in the hot Dutch oven, cover, and bake for 30 minutes.
7. Remove the lid and bake another 15 minutes until golden and crisp.
8. Cool on a wire rack for at least 45 minutes before slicing.

Parmesan herb bread is savory, fragrant, and perfect for pairing with any meal.

The herbs and cheese create a flavorful loaf with a rustic, golden crust.

Jalapeño Cheddar Cornmeal Dutch Oven Bread

A spicy, cheesy loaf with a hint of cornmeal for texture.

The Dutch oven ensures a crisp crust and soft, flavorful interior.

Ideal for sandwiches, soups, or as a snack.

Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup cornmeal
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 1 cup shredded cheddar cheese
• 2 jalapeños, seeded and chopped
• 1 tbsp olive oil

Instructions:

1. In a large bowl, mix flour, cornmeal, salt, and yeast.
2. Stir in warm water and olive oil until a sticky dough forms.
3. Fold in cheddar cheese and jalapeños evenly.
4. Cover and let rise for 12–15 hours until doubled and bubbly.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf and place it in the hot Dutch oven.
7. Cover and bake for 30 minutes.
8. Remove the lid and bake another 15 minutes until golden and crisp.
9. Cool on a wire rack for at least 45 minutes before slicing.

Jalapeño cheddar cornmeal bread is bold, cheesy, and slightly spicy.

The cornmeal adds texture while the Dutch oven creates a perfect crust.

Olive and Sunflower Seed Dutch Oven Bread

A savory, hearty loaf with briny olives and crunchy sunflower seeds.

Baking in a Dutch oven gives it a rustic crust and soft, flavorful interior.

Perfect for sandwiches or as a side to Mediterranean dishes.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• ½ cup chopped olives
• ½ cup sunflower seeds, plus extra for topping
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, and yeast.
2. Stir in warm water and olive oil until a sticky dough forms.
3. Fold in olives and sunflower seeds, reserving some seeds for topping.
4. Cover and let rise for 12–15 hours until doubled and bubbly.
5. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
6. Shape the dough into a round loaf, sprinkle reserved seeds on top, and place in the Dutch oven.
7. Cover and bake for 30 minutes.
8. Remove the lid and bake another 15 minutes until golden and crisp.
9. Cool on a wire rack for at least 45 minutes before slicing.

Olive and sunflower seed bread is savory, nutty, and visually appealing.

Its crunchy seeds and rustic crust make it versatile for any meal or occasion.

Honey Almond Dutch Oven Bread

A slightly sweet, nutty loaf with honey and toasted almonds.

Baking in a Dutch oven produces a golden, crunchy crust while keeping the interior soft and tender.

Perfect for breakfast, tea time, or as a snack.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tsp instant yeast
• 1 ½ cups warm water (110°F/43°C)
• 3 tbsp honey
• ½ cup sliced almonds, plus extra for topping
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine flour, salt, and yeast.
2. Stir in warm water, honey, and olive oil until a sticky dough forms.
3. Fold in sliced almonds evenly, reserving some for topping.
4. Cover and let rise at room temperature for 12–15 hours until doubled in size and bubbly.
5. Preheat the oven to 425°F (220°C) with a Dutch oven inside.
6. Shape the dough into a round loaf on a floured surface, sprinkle reserved almonds on top, and place it in the hot Dutch oven.
7. Cover and bake for 25–30 minutes.
8. Remove the lid and bake another 10–15 minutes until golden brown.
9. Cool on a wire rack for at least 1 hour before slicing.

Honey almond bread is sweet, nutty, and aromatic.

Its tender crumb and crunchy almond topping make it a delightful treat for any time of day.