Wow-who knew! A little pricey, but probably would be worth it at times to have a seam-free item.
I have now made two loaves of kneaded, yeast-raised bread in our Dutch oven, quite fun and turned out very well. My more-or-less recipe is included below.
One Dutch-Oven Loaf
1 1/2 tbsp yeast, softened in 1/4 cup warm water
1 1/4 cup warm milk
1-2 tbsp white or brown sugar
1/2 cup or so cooked oatmeal, warm
2 cups whole wheat flour
Mix above ingredients with a whisk in medium sized bowl, whip well to start gluten development and lessen kneading time.
Cover with wax paper and a towel, let sponge rise til double. Whisk down well and add:
1 1/2 tsp salt
2 tbsp vegetable oil or melted butter/margarine
1-2 cups unbleached white flour
Add flour 1/2 cup at a time, kneading in the bowl as you go, to make a fairly firm but still elastic dough. Put a little vegetable oil in the bowl, roll dough in it to cover, cover bowl with wax paper and towel, let rise in warm place til double and finger-pokes leave indentations.
Punch down, pulling in outside to center to make a ball. Place in greased heavy-duty cake pan (or put directly in bottom of Dutch Oven), punch down to flatten slightly. Oil top and sides of dough, cover as above, let rise til double.
I bake in a heavy cake pan, on a trivet, in the Dutch Oven--12 coals in circle below, 18 in checkerboard pattern on top. Rotate as described so well in earlier post.
Takes 30-40 minutes.