4-Ingredient Dutch Oven Bread {Dairy-Free, Egg-Free, Soy-Free}


Original Post  1-10-14

Are you having a hard time finding a bread that is free of dairy, eggs, AND soy?


Or how about just wanting a super easy, no-knead recipe that can be made without a bread machine?

Look no further than this incredibly basic and not-hard-to-make Dutch Oven Bread. When my friend shared this with me on Pinterest, I promptly ordered my now favorite 3 quart dutch oven, and whipped up this bread perfectly on my first try.

It was so easy, in fact, that I was able to make a wheat-free version for my father-in-law, and for us I have healthified it with a few other alterations. I can't seem to mess it up!
The only tricky thing about this bread recipe is that you have to think to put the ingredients together 12 hours in advance. 


Compared to other homemade breads, this one takes minimal yeast. And since yeast comes up on my own allergy testing, that's a good thing for me.

My Alterations
I wanted to use other flours besides white. So I went with wheat flour and oat flour. To get oat flour, just pulse oats in the blender. Instead of three cups white flour as the original recipe calls for, I do two cups of white wheat flour and one cup of oat flour.

Because these flours are more dense than white flour, I have found that I need to up the water portion. I use two cups of water.




Great for Food Allergies
This is such a basic recipe. It's literally 4 ingredients, and that includes water. Talk about economical. Great for those of us with dairy and egg allergies and especially for those who also can't have soy. 


The Right Dutch Oven
The thing you have to be careful with in this recipe is that many dutch ovens cannot be heated to high temps, especially the knob. I did a lot of dutch oven research before I bought my Lodge. It can be heated, including the lid and knob, to 500 degrees. So it works with this recipe. Plus, I called the company and learned about their strict controls for enameled cast iron made overseas. Lodge makes their raw cast iron in the USA.



It Takes Planning Ahead
The other thing about this recipe, while it's basic and easy, is you do have to plan ahead. It has to sit at room temp for 12-18 hours. I will either mix it together the night before I bake it, or mix it in the morning and bake it in the evening.



Crunchy or Soft
This bread is crunchy like an artisan bread from a restaurant. I love it that way, reminds me of Panera. But my kids like soft bread. To remedy this, I just put their portion in a baggy and it softens up. I store my crunchy half in a cloth towel. 


Get the Recipe
Visit Simply So Good for directions on how to exactly make the bread. I'm just sharing my altered ingredient list below.


DAIRY-FREE, EGG-FREE, SOY-FREE 
DUTCH OVEN BREAD
2 cups wheat flour or white wheat flour
1 cup oat flour (grind quick oats in blender)
1-1/2 teaspoon sea salt
1/2 teaspoon rapid rise yeast
2 cups water

Follow instructions at Simply So Good.


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PS - Simply So Good mentioned having really stained dutch ovens and not knowing what could clean them. I have the answer to that one! In our online store right here at Milk Allergy Mom, we carry Universal Stone. It's a non-toxic cleaning paste that works on most every surface, including enamel. It cleans my pots back to like-new condition.





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2 comments:

Janet Barton said...

Thank you Jamie for this wonderful post. I love the whole wheat and oat flour combination. Your bread looks perfect. I'm checking into your products. Thank you for a great link for cleaning my pots.

F uss said...

This looks delicious. Thanks for posting the tutorial.