crusty dutch oven 5 cereals and 5 seeds breadcrusty dutch oven 5 cereals and 5 seeds breadcrusty dutch oven 5 cereals and 5 seeds breadcrusty dutch oven 5 cereals and 5 seeds breadcrusty dutch oven 5 cereals and 5 seeds breadcrusty dutch oven 5 cereals and 5 seeds breadcrusty dutch oven 5 cereals and 5 seeds bread

Bread is not hard to do ! Especially with a covered casserole or & dutch oven ! The concern is that the crust is often less crispy than bread from a bakery… the solution is the dutch oven and some water vapor.

My recipe is relatively simple and quick to make, you just have to be patient with the time needed for the dough to rise, about 2 times 2 hours. Normally half of a fresh yeast cube is enough for 500 grams of wheat flour but when using a flour made up of different cereals, the reaction with the yeast will be different and it will rise less. My recommendation is to use an entire cube of fresh yeast weighing 42 grams when the percentage of wheat compared to the flour mixture is less than half, a half-cube of yeast when the wheat flour is 100% of the mix and 2/3 of a cube for 1/3 wheat flour content… Also note that the bread dough will be sensitive to the temperature and the humidity of the room, so the result will be a little different every time… Anyways, that's okay, it will always be good home-made bread… :)

crusty dutch oven 5 cereals and 5 seeds bread


1 bread


  • 500 grams (3 3/4 cups) of 5 cereal mix flour (wheat, rye, barley, rice, oats)
  • 42 grams (1 cube) of fresh yeast (or 21 grams or 1/2 cube if you use a 100% wheat flour)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon of white vinegar
  • 300 ml (1 1/2 cup total) water, 75 ml + 225 ml
  • 50 grams (or 5 tablespoons) mixed seeds (pumpkin, squash, sunflower, flax, sesame, poppy)
  • 1 tablespoon wheat semolina (or cornmeal)


  • add 75ml of barely warm water (1/3 cup) and add the sugar and crumbled fresh yeast in a small bowl and let stand 15 minutes
  • in a bowl, put the salt, then the flour on top, then 3/4 of the total amount of the seeds and the white vinegar, do not mix to avoid direct contact of the yeast with the salt later
  • add the frothy yeast mix and the remaining water to the dry flour mix and mix and knead (by hand or a mixer with a dough hook) until a less sticky and compact ball is formed
  • put the bread dough ball into an oiled bowl and wrap the bowl in a cloth and place in a warm place and let rise 2-3 hours until double in size
  • turn the ball of dough onto a work surface on a large floured sheet of waxed paper also sprinkled with semolina and shape into a round ball of dough
  • sprinkle the remaining seeds on top of the dough ball with a little flour and cornmeal or semolina and then make a cross incision in the middle of the dough
  • place the ball of dough with the waxed paper inside a covered casserole dish or dutch oven and allow the dough to rise for another 2 hours until double in size
  • remove the dough from the dutch oven and preheat the oven to 220-230 °C
  • put the empty dutch oven with its lid inside the oven for about 20 minutes until it heats up and is at the same temperature as the oven
  • remove the very hot dutch oven from the oven (be careful not to burn yourself !) and place the ball of dough, with the waxed paper inside
  • place in a hot oven and cook (with the lid) for 20-25 minutes
  • after 20-25 minutes, remove cover and cook for another 20-25 minutes and sprinkle some water on the bottom of the oven to create steam (this will help form a more crispy crust)
  • remove the dutch oven or dish from the oven, remove the cooked and golden brown bread from the dish and let the bread cool on a rack