Seeded Cranberry Dutch Oven Bread

If you're looking for a delicious and hearty breakfast bread, try out the Seeded Cranberry Dutch Oven Bread recipe! It's packed with whole grain goodness from The Old Mill Miller's Choice Unbleached Flour and Original Whole Wheat Flour. Our whole wheat flour is milled whole, with the entire kernel, which gives this bread its hearty texture. Plus, you can customize it further by playing with different combinations of seeds and dried fruit to make it just right for you. Toast it up in the morning and enjoy a satisfying meal — these wholesome ingredients will give you added energy to take on whatever the day has in store.

Yield: 8-10

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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.