Are you having a hard time finding a bread that is free of dairy, eggs, AND soy?
Afraid to make bread yourself because you don’t have a bread machine, don’t understand yeast, or have no idea how to knead dough?
Look no further. I have found an incredibly basic ingredient and not-hard-to-make bread that anyone can whip up easily. And it’s delicious! Like restaurant delicious.
For the actual recipe, visit Simply So Good. But first I have a few of my own tips to share and even have a recipe alternative using oat and wheat flours in place of white.
Although you don’t need a lot of ingredients or skill, you do need a dutch oven whose lid and knob can tolerate heat up to 450 degrees.
That’s right, we are making Dutch Oven Bread, and I have found the perfect Dutch Oven.
The lids and knobs of Lodge Dutch Ovens (affiliate) can be heated to 500 degrees because they have a metal knob (not plastic).
And you can make this bread in both their 3 quart or 6 quart pots.
I own both sizes and use them constantly on my flat stove AND in the oven.
Love, love, love this enameled cast iron for so many dishes.
Worth the investment!
The first time I tried this bread from Simply So Good upon a friend’s recommendation, it turned out perfectly.
It was so easy, in fact, that I was able to make a wheat-free version for my father-in-law the next time.
And the third time, I made some healthy alterations that worked, too.
I can’t seem to mess it up!
The hardest part about this recipe is remembering to put the ingredients together 12 hours in advance.
Compared to other homemade breads, this one takes minimal yeast.
Bread machine white bread can take up to 3 teaspoons of yeast and this recipe only calls for 1/2 teaspoon.
Since yeast comes up positive on my own allergy testing, that’s a good thing for me.
For slicing this bread, we recommend using a serrated bread knife (works great for slicing cinnamon roll dough, too!) (affiliate link).
And check this out.
We have even enjoyed this allergy-friendly bread dipped in olive oil, salt, and dairy-free Parmesan…
just like at restaurants! #foodallergywin
My family likes to store the cooled bread in an airtight container so it doesn’t get too crunchy.
But to keep it crunchy, just wrap it in a towel.
I wanted to try other flours besides white so I went with white/wheat flour and oat flour.
To get oat flour, just pulse quick oats in the blender.
Because these flours are more dense than white flour, I have found I need to up the water portion.
I use two cups of water instead of one.
WHEAT OAT 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
Mix and whisk flour, salt, and yeast in a large bowl
Add water to the mixture and mix using a large spatula
Cover the bowl with plastic wrap and let sit 12-18 hours on the counter, not in the refrigerator
Dough will be very wet and shaggy
It will raise so make sure you’re using a large bowl with plenty of room
Ready to Bake
Preheat oven to 450 degrees
When the oven is 450 degrees, put the empty pot, with lid, into the heated oven for 30 minutes
While pot is heating, dump the dough onto a heavily floured surface and shape it into a ball with floured hands
No kneading required
Cover dough with a clean towel or the plastic wrap until the the pot is heated
When pot is heated, remove from oven, remove lid, and drop dough into it with floured hands. It’s still sticky!
Return lid to pot and place back into 450 oven for 30 minutes. Use thick hot pads!
After 30 minutes, remove the lid and bake another 15 minutes.
Remove bread from oven and let cool on a rack.
Hope you enjoy this incredibly easy allergy-friendly dutch oven bread!
Check out the original post at Simply So Good for flavor variations you can experiment with next. 🙂
Original Post 1-10-14