Rustic Dutch Oven Bread Baked on the Grill
During the summer, bread baking can become tricky. For starters, our days jam-packed with all of the activities that need to be accomplished during the fleeting days of summer. Another contributing factor is that the farmhouse doesn’t have central air conditioning. When the mercury climbs
Yet I am unwilling to give up eating delicious bread just because summer has arrived. I am also unable to buy fresh bread from the local bakery. Food allergies make that off limits for our family. Enter my favorite bread recipe and a new way to bake it.
I knew that our Rustic Dutch Oven Bread would come together quickly and that the dough could be mixed together before I began my day. When my day’s work w
That didn’t solve the issue about running the oven at 425 degrees for well over an hour. That’s when I got the idea that I should try something unusual. I decided to attempt to bake this loaf on the grill.
I knew that my cast iron Dutch oven could be used directly on the grill. I’ve done that many times before. I was also fairly certain that the grill would bake a loaf up beautifully if I maintained the proper temperature.
I’ve changed very little about the original recipe for Rustic Dutch Oven Bread. I’ve simplified it a bit given that it is baked on the grill. That adjustment reduces the active time you’ll need to spend on this loaf.
For this grill baked loaf, I don’t preheat the Dutch oven like I do when using the oven. I simply knead the dough, place it on a large piece of parchment, lower it into the Dutch oven, and give it about half an hour to rest. I preheat the grill to around 420-425 degrees, tuck the edges of the parchment paper inside, and put the lid on before moving it to the grill.
I am happy to report that my bread baking instincts were right. The loaves I have been baking on the grill are delicious. I am starting to believe that they bake up even better on the grill than they do in the oven.
I hope that you’ll give this summertime version of our Rustic Dutch Oven Bread a try. It’s going to be delicious served warm with heirloom tomatoes and basil fresh from the garden. I can’t wait to see the beautiful loaves you’ll make!
Recipe Notes:
I don’t recommend using an enameled cast iron Dutch oven for this recipe. The flame from the grill will likely damage the finish. Instead, I like to use my Lodge Dutch Oven which works beautifully and can withstand the flame and heat from the grill.
I have included three size versions of this recipe. The extra-large loaf is ideal for 4-6 people. The large loaf is sized for 3-4 people, and the smaller half loaf is the perfect size for one or two people to share or for a meal that needs just a bit of bread to round it out. Those smaller loaves also freeze beautifully and can be allowed to thaw at room temperature and then warmed up in a hot oven or grill for a few minutes.
Once you’ve mastered baking your homemade bread, you’ll need to learn all about the best way to store it. Different types of bread benefit from different storage methods. You can learn all about them by reading The Best Way to Store Fresh Bread. Don’t allow any leftovers from these loaves to go to waste. I like to cut them into cubes and store them in a large freezer bag. When I want to make French Toast, Panzanella, or bread crumbs, I simply lay the frozen cubes in a single layer on a sheet pan and allow it to thaw before proceeding with the recipe.
If you’d like to learn more about the tools I use when making this recipe, you can find them right here:
Grilled Rustic Dutch Oven Bread – Extra-Large Loaf
Equipment
- + 5 – 6 quart grill safe Dutch oven with lid (Euro models may be marked with a “26” on the bottom or underside of lid)
- + Parchment paper
Ingredients
- 2 cups warm water
- 1 Tablespoon honey
- 1 Tablespoon active dry yeast
- 2 3/4 cups bread flour
- 1 1/4 cup wheat flour
- 1 1/4 teaspoon kosher salt
Instructions
- In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
- Remove the bowl from the refrigerator. Sprinkle flour on a clean work surface. Cut a piece of parchment paper into a square or rectangle about 4 inches larger than your Dutch oven.
- Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour as necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns. Place the ball of dough on the middle of the parchment paper.
- Lower the parchment paper and dough down into the pot. Press the parchment flat against the bottom and sides of the pot. Don’t worry about the parchment creating folds. As it rises and bakes, the bread will push it flat against the walls of the pot. Allow the dough to rest for around 30 minutes
- When the 30 minutes have elapsed, prepare your grill. Ensure that you will be able to close the lid of your grill with your covered Dutch oven placed on the grate. Preheat the grill to 420-425 degrees Fahrenheit.
- When you have the grill at a steady temperature, place the lid on the Dutch oven. Tuck any parchment paper inside the Dutch oven as any pieces hanging outside will likely catch fire while on the grill. Transfer the Dutch oven to the grill and close the lid of the grill. Set a timer for 30 minutes.
- Unlike an oven, grills can vary in heat during the cooking period. I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
- When 30 minutes have passed, carefully remove the lid from the Dutch oven and close the lid on the grill. Set a timer for 10 minutes to brown the top crust of the loaf. After 10 minutes, visually check the loaf. If it is browned to your liking, remove the Dutch oven carefully. If you prefer, it can be allowed to bake for another 3-4 minutes to brown more deeply.
- When the loaf is browned to your liking, carefully remove the Dutch oven from the hot grill and set aside to cool for 5-10 minutes. At the end of that time, use the edge of the parchment paper to lift the loaf out of the Dutch oven. Serve and enjoy every last bite with plenty of butter!
Notes
Grilled Rustic Dutch Oven Bread – Large Loaf
If you don’t have wheat flour on hand or prefer the flavor of white flour, you can make this loaf using all bread flour. Simply use 3 cups of bread flour and omit the wheat flour from your dough.
Ingredients
- 1 ½ cups warm water
- 2 teaspoons honey
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 cups bread flour
- 1 cup wheat flour
- 1 teaspoon kosher salt
Instructions
- In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
- Remove the bowl from the refrigerator. Sprinkle flour on a clean work surface. Cut a piece of parchment paper into a square or rectangle about 4 inches larger than your Dutch oven.
- Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour as necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns. Place the ball of dough on the middle of the parchment paper.
- Lower the parchment paper and dough down into the pot. Press the parchment flat against the bottom and sides of the pot. Don’t worry about the parchment creating folds. As it rises and bakes, the bread will push it flat against the walls of the pot. Allow the dough to rest for around 30 minutes.
- When the 30 minutes have elapsed, prepare your grill. Ensure that you will be able to close the lid of your grill with your covered Dutch oven placed on the grate. Preheat the grill to 420-425 degrees Fahrenheit.
- When you have the grill at a steady temperature, place the lid on the Dutch oven. Tuck any parchment paper inside the Dutch oven as any pieces hanging outside will likely catch fire while on the grill. Transfer the Dutch oven to the grill and close the lid of the grill. Set a timer for 30 minutes.
- Unlike an oven, grills can vary in heat during the cooking period. I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
- When 30 minutes have passed, carefully remove the lid from the Dutch oven and close the lid on the grill. Set a timer for 10 minutes to brown the top crust of the loaf. After 10 minutes, visually check the loaf. If it is browned to your liking, remove the Dutch oven carefully. If you prefer, it can be allowed to bake for another 3-4 minutes to brown more deeply.
- When the loaf is browned to your liking, carefully remove the Dutch oven from the hot grill and set aside to cool for 5-10 minutes. At the end of that time, use the edge of the parchment paper to lift the loaf out of the Dutch oven. Serve and enjoy every last bite with plenty of butter!
Notes
Grilled Rustic Dutch Oven Bread – Half Loaf
Ingredients
- ¾ cup warm water
- 1 teaspoon honey
- 1 1/8 teaspoon (one half packet) active dry yeast
- 1 cup bread flour
- ½ cup wheat flour
- ½ teaspoon kosher salt
Instructions
- In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
- Remove the bowl from the refrigerator. Sprinkle flour on a clean work surface. Cut a piece of parchment paper into a square or rectangle about 4 inches larger than your Dutch oven.
- Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour as necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns. Place the ball of dough on the middle of the parchment paper.
- Lower the parchment paper and dough down into the pot. Press the parchment flat against the bottom and sides of the pot. Don’t worry about the parchment creating folds. As it rises and bakes, the bread will push it flat against the walls of the pot. Allow the dough to rest for around 30 minutes.
- When the 30 minutes have elapsed, prepare your grill. Ensure that you will be able to close the lid of your grill with your covered Dutch oven placed on the grate. Preheat the grill to 420-425 degrees Fahrenheit.
- When you have the grill at a steady temperature, place the lid on the Dutch oven. Tuck any parchment paper inside the Dutch oven as any pieces hanging outside will likely catch fire while on the grill. Transfer the Dutch oven to the grill and close the lid of the grill. Set a timer for 30 minutes.
- Unlike an oven, grills can vary in heat during the cooking period. I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
- When 30 minutes have passed, carefully remove the lid from the Dutch oven and close the lid on the grill. Set a timer for 10 minutes to brown the top crust of the loaf. After 10 minutes, visually check the loaf. If it is browned to your liking, remove the Dutch oven carefully. If you prefer, it can be allowed to bake for another 3-4 minutes to brown more deeply.
- When the loaf is browned to your liking, carefully remove the Dutch oven from the hot grill and set aside to cool for 5-10 minutes. At the end of that time, use the edge of the parchment paper to lift the loaf out of the Dutch oven. Serve and enjoy every last bite with plenty of butter!