Seeded Cranberry Dutch Oven Bread

Start your day with a slice of homemade goodness by baking our Seeded Cranberry Dutch Oven Bread. This hearty bread combines the wholesome richness of The Old Mill's Miller’s Choice Unbleached Flour and Original Whole Wheat Flour, milled with the entire wheat kernel to create a satisfying, full-bodied texture.

Filled with dried cranberries and a mix of nutritious seeds, it offers a perfect blend of flavors and crunch in every bite. Plus, this no-knead recipe is easy to make, even if you’re new to bread baking! The Dutch oven does most of the work, creating a golden, crispy crust while the dough bakes perfectly inside. All you need is a little time for the dough to rise, and you’re on your way to a cozy, homemade treat that fuels you for the day ahead. Ready to bake? Here’s how!

Yield: 8-10

Print

With ImageWithout Image

Seeded Cranberry Dutch Oven Bread

Prep time: 10 MinCook time: 35 MinInactive time: 3 HourTotal time: 3 H & 45 M

Ingredients

• 2 ¾ cups The Old Mill Miller's Choice Unbleached Flour
• 1 cup The Old Mill Original Whole Wheat Flour
• 1 Tbsp. granulated sugar
• 1 ½ tsp. salt
• 2 ½ tsp. instant yeast
• ½ cup dried cranberries
• 3 Tbsp. sunflower seeds, divided
• 3 Tbsp. flax seeds, divided
• 3 Tbsp. toasted pumpkin seeds, divided
• 1 ½ cups warm (100-110F) water

Instructions

1. Combine plain flour, whole wheat flour, sugar, salt, and yeast in a large bowl. Add cranberries, 2 tablespoons sunflower seeds, 2 tablespoons flax seeds, 2 tablespoons pumpkin seeds, and water and stir until combined. Cover and let stand at warm room temperature at least 2 hours until puffy and more than doubled in size.
2. Combine remaining 1 tablespoon sunflower seeds, 1 tablespoon flax seeds, and 1 tablespoon pumpkin seeds in a small bowl. Set aside.
3. When dough is ready, with floured hands, fold dough over itself a few times, and shape into a ball. Place ball on a sheet of parchment paper, seam side down. Lightly moisten half of dough ball with water. Sprinkle remaining seed mixture over moistened half of loaf, pressing gently to adhere. Cover and let rise at warm room temperature 30-45 minutes or until doubled.
4. About 30 minutes before baking, place a large Dutch oven with its lid in oven and preheat to 450F. Remove lid and carefully lift parchment and dough ball into Dutch oven. Score the top of the loaf with a sharp knife, about 2 inches long and ½ inch deep. Place lid on top and bake 30 minutes. Remove lid and bake 5-10 minutes more until golden brown and internal temperature is 205F. Remove bread from Dutch oven to cool completely on a wire rack.