Multigrain Dutch Oven Bread

A hearty trinity of rye, whole wheat, and bread flours forms a flavorful dough while oats and seeds become aromatic mix-ins and a crunchy topping.

5.0 from 3 reviews
Multigrain Dutch Oven Bread
Makes 1 loaf
  • 2 cups (254 grams) bread flour
  • 1¼ cups (128 grams) dark rye flour, plus more for dusting
  • 1 cup (130 grams) whole wheat flour
  • 2⁄3 cup (53 grams) old-fashioned oats
  • ¼ cup (36 grams) raw shelled sunflower seeds
  • 2 tablespoons (28 grams) brown sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 tablespoon (9 grams) black sesame seeds
  • 1 tablespoon (9 grams) flax seeds
  • 2¼ teaspoons (7 grams) instant yeast
  • 1 teaspoon (2 grams) fennel seeds
  • 1¾ cups plus 2½ tablespoons (432 grams) warm water (105°F/41°C to 110°F/43°C)
  • Multi-Seed Topping (recipe follows)
  1. In a large bowl, place flours, oats, sunflower seeds, brown sugar, salt, sesame seeds, flax seeds, yeast, and fennel seeds. Add 1¾ cups plus 2½ tablespoons (432 grams) warm water, and stir by hand until fully incorporated and a sticky dough forms. (Alternatively, place flours, oats, sunflower seeds, brown sugar, salt, sesame seeds, flax seeds, yeast, and fennel seeds in the bowl of a stand mixer fitted with the paddle attachment. Add 1¾ cups plus 2½ tablespoons [432 grams] warm water, and beat at medium speed until a sticky dough forms, about 30 seconds.)
  2. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Then, refrigerate for at least 2 hours (preferably overnight).
  3. Turn out dough onto a lightly floured surface, and gently press dough just to level and even it out. Starting on left side and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough, and pull it toward you. Turn dough 90 degrees, and repeat until you have a smooth, tight, sealed round.
  4. Dust a sheet of parchment paper with rye flour; place dough on parchment, seam side up. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour.
  5. When dough has 30 minutes left to rise, place a 6- to 7-quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C).
  6. Carefully remove hot Dutch oven from oven; remove lid, and quickly turn bread into Dutch oven so seam is now on bottom. Brush top of loaf with water, and sprinkle with Multi- Seed Topping. Score top of bread (being careful not to touch hot sides of Dutch oven). Cover with lid, and place back in oven.
  7. Immediately reduce oven temperature to 450°F (230°C). Bake for 25 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

5.0 from 3 reviews
Multi-Seed Topping
Makes about ¼ cup
  • 1 tablespoon (5 grams) old-fashioned oats
  • 2 teaspoons (6 grams) raw shelled sunflower seeds
  • 1 ½ teaspoons (4.5 grams) black sesame seeds
  • 1 ½ teaspoons (4.5 grams) flax seeds
  • 1 teaspoon (3 grams) fennel seeds
  1. In a small bowl, stir together all ingredients.



  1. I want to try your multi seed bread recipe. What is the reason you add sugar to your recipe? Can the bread be made without sugar as I am not a fan of sweet tasting bread.

    • Hey Sibylle,

      The two tablespoons of brown sugar should not make this bread very sweet at all. It merely rounds out the flavor of the many nutty multigrain and gives it a touch of molasses. However, you can reduce the two tablespoons to one if you are concerned about it tasting overly sweet.

  2. How come this recipe has so much water and yeast? I tried it with the listed measurements and I ended up with a sticky mass of flour, so wet I had to throw everything away.

    • Hi Rob,

      Oh dear, I am sorry you threw your bread mixture away! Since this is a no-knead bread, there is a higher proportion of water to flour than traditional bread dough. The dough will also go through a slow rise (where it develops all the flavor). It is a little harder to work with when it comes to shaping, but the extra steam from the water will make a very lovely loaf. If the dough seems very unruly, then you can add flour a tablespoon at a time until you get a dough that you are able to work with– but you don’t want to make it too dry.

  3. This was my first ever mutligrain loaf and it turned out beautifully!! Only changes I made were to leave out the sunflower seeds (couldn’t find any at my store) and sub the tbsp fennel for a tbsp of wheat berries. Hearty and really delicious!

  4. There’s a problem with the dark rye flour – 11/4?
    Also, what substitution would work well if you didn’t have dark rye flour? Measurement for that substitution flour?

    • Hi Connie,

      Sorry for the inconvenience! It appears that the formatting didn’t transfer over properly for this recipe, and the dark rye flour should read “one and one fourth) rather than “eleven fourths.” I went through and reformatted the fractions. To substitute flour for rye flour, I would recommend using the same weight. Since a cup of bread flour weights about 125 grams, you would only need one cup instead of the 1 1/4 cup that is called for rye. If your dough is too sticky after kneading, you can add flour a tablespoon at a time until it reaches the appropriate consistency. I hope this helps and happy baking!

  5. I’m interested in making this because of the different grains, but someone in my family can’t eat any of the seeds. May I simply leave them out or do I need to substitute something in because of the volume they take up in the recipe?


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