Easy Rustic Bread Recipes

RUSTIC BREAD RECIPE

Steps:

• 10 minutes - Combine warm water, yeast and sugar in a large mixing bowl. Let the mixture sit for about 10 minutes or until it becomes foamy.
• 2 minutes - Add flour and salt to the yeast mixture. Mix on medium-low speed until combined.
• 45 to 60 minutes - Cover the mixing bowl and allow the dough to rest in a warm spot until it has risen to double its size.
• 1 minute - Grease 2 bread loaf pans or use 1-liter oven-safe glass bowls instead.
• 2 minutes - Use a greased wooden spoon to scoop half of the dough into each loaf pan or bowl. Set pans on top of the stove to allow the dough to rise again.
• >1 minute - Pour melted butter over the top of each loaf of bread.
• >1 minute - Preheat the oven to 425 degrees Fahrenheit.
• 15 minutes - Arrange bread loaf pans in the oven and bake for 15 minutes.
• 15 minutes - Turn the oven down to 375 and bake for an additional 15 minutes.
• Remove from oven and cool on wire racks.

EASY RUSTIC BREAD RECIPE

Steps:

• Measure out the flour in a large bowl.
• In a smaller bowl, combine the salt, yeast, and warm water(about 100 degrees to activate the yeast). Let it stand for 5-10 minutes.
• Slowly pour the mixture into the large bowl of flour. Mixuntil all of the flour is incorporated. You'll have a glob of dough.
• Take a dishtowel and cover the bowl. Let it sit for 2 hours.
• At this point, you can take the dough and refrigerate it forlater use or bake it now. If you refrigerate it, let it go for about a week.
• Ready to cook now? Line a baking sheet with parchment paper or tin foil (lightly grease tin foil). Bake at 450 for about 30 minutes.

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

RUSTIC WHOLE WHEAT BREAD

Steps:

• Stir all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt together in the bowl of an electric mixer fitted with a dough hook attachment. Whisk water and oil together in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
• Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet; cover with a towel, and let rise until doubled in size, about 25 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
• Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

RUSTIC BREAD RECIPE

Steps:

• Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.
• Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it's too sticky to handle, add ¼ cup flour at a time.)
• Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I've run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
• Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.
• Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust.
• Sprinkle flour on the counter, turn out the dough, fold on itself, divide in half and form it into 2 balls. Don't knead or handle it more than you need to. Add a little flour if it's too sticky.
• Cut an X shape on the top of the balls with a sharp knife.
• Place on a lightly floured pan, then place on top of the hot pizza stone or cookie sheet.
• Bake for about 25-30 minutes or until golden brown and cooked through.

RUSTIC BREAD

Steps:

• Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
• Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don't pile them on top of each other or they will stick together.)
• Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

SIMPLE CRUSTY BREAD

Steps:

• In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
• Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
• Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
• Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.