Whole Wheat Honey Oat Dutch Oven Bread
Prep time
Cook time
Total time
An easy but satisfying and highly rewarding recipe that yields a hearty, delicious, whole-grain loaf of bread.
Recipe type: Bread
Cuisine: American
Serves: 1 loaf
  • ½ Cup Rolled Oats
  • ¾ Cups Boiling water
  • 3 Cups (12oz) Flour (I used 2 cups whole wheat, 1 cup white)
  • 1½ Cups water (Reduce to 1¼ if using a starter)
  • 1 Teaspoon Yeast (For sourdough use 4 oz starter)
  • 1 Tablespoon Honey
  • 1-2 Teaspoons Salt
  1. Pour ¾ cup boiling water over the rolled oats, cover and let sit for 30 minutes.
  2. With a paddle attachment or by hand, mix all the flour with 1¼ cups water.
  3. Let it sit, covered for 30 minutes.
  4. Meanwhile, add the yeast to the remaining ¼ cup water and 1 teaspoon honey. Stir to combine.
  5. Mix the dough for 2 minutes. Add salt, mix well.
  6. Add water with yeast, remaining honey (2 teaspoons) and the presoaked oats. Mix to combine, no kneading necessary.
  7. Oil a large bowl. Place the dough into the oiled bowl and cover with plastic wrap.
  8. Let rest in a draft-free place in the kitchen or in the oven with the light on for 3 hours. The dough will be shaggy and sticky.
  9. After 3 hours, generously dust the counter with flour and place your dough on it. Sprinkle with more flour on top to prevent it from sticking to your hands.
  10. Fold over ⅓ of the dough, then the other side over the previous fold. Rotate 90 degrees and repeat the folds 3 more time. Cover with plastic wrap and let rest for 15 minutes.
  11. With floured hands shape into a round ball.
  12. Generously coat a square piece of parchment paper with flour, bran and/or rolled oats. Place the round ball of dough seam side down onto the parchment. Sprinkle more flour on top and cover with a towel. Let rise while the oven is preheating, about 15 minutes.
  13. Place a cast iron dutch oven with a lid into the oven and preheat the oven to 475.
  14. By this time the dough should feel spongy to the touch. Take the dutch oven out of the oven and remove the lid. Dutch oven will be very hot.
  15. Gently lift the ball of dough with the parchment paper and place into the dutch oven.
  16. Cover with the lid and place to bake in the preheated oven for 20-30 minutes. Remove the lid and continue baking for 5-10 minutes. Cool on a wire rack and enjoy!
If you do not own a dutch oven, no problem! Follow directions up until heating up the dutch oven. Instead of heating up a dutch oven, heat up a sheet pan, but only for about 5 minutes. Place your risen loaf onto the preheated pan and bake.
*Update on final proofing: From my experience using a proofing basket or banneton worked the best for achieving a beautiful crumb. It creates a structured area for the bread to rise and flipping it over into the dutch oven will give the bottom of the bread a chance to get the best oven burst and makes for an evenly risen loaf.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/whole-wheat-honey-oat-dutch-oven-bread/