Rustic Bread

This rustic bread is the epitome of simplicity and flavor. With just a few basic ingredients, you can create a warm, crusty loaf of bread that’s perfect for any meal. Whether you’re serving it with soup, pasta, or just enjoying it on its own with butter, this bread is sure to become a favorite in your kitchen.

Why You’ll Love This Recipe

This rustic bread is incredibly easy to make, even if you’re a beginner baker. The dough requires minimal handling and no bread pan, making it a stress-free process. The result is a delicious, golden-brown crust with a soft, airy interior. You can enjoy it fresh from the oven, or use it for sandwiches, dips, or toast. Plus, it only takes a few hours from start to finish, making it a great addition to any meal.

Ingredients

• 3 cups warm water

• 2 ¼ tsp (1 pkg) active dry yeast

• 1 Tbsp sugar

• 6 cups (750 g) flour

• 3 tsp salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 10 minutes until bubbly.

2. Add flour and salt. Mix until combined into a soft dough. The dough should be slightly sticky but not so sticky that it sticks to your hands too much. If it’s too sticky to handle, gradually add ¼ cup flour at a time until it’s easier to work with.

3. Cover the dough loosely with plastic wrap and a kitchen towel. Let it rise for 1-3 hours. If you’re short on time, a rise of 30-60 minutes still works, but the longer rise gives better results.

4. Preheat your oven to 450°F. Place a pizza stone or flipped-over cookie sheet in the oven to heat up.

5. Fill a baking dish with 2 inches of water and place it on the bottom rack of the oven to create steam for a crispy crust.

6. Sprinkle flour on your work surface, turn out the dough, fold it on itself, and divide it into two halves. Shape each half into a ball. Be gentle with the dough—don’t knead it more than necessary. Add flour if it’s too sticky.

7. Cut an X shape on the top of each dough ball with a sharp knife.

8. Place the dough balls onto a lightly floured pan, and transfer them onto the hot pizza stone or cookie sheet.

9. Bake for 25-30 minutes or until the bread is golden brown and cooked through.

Servings and Timing

• Servings: Makes 2 loaves

• Prep time: 1 hour 30 minutes

• Cook time: 30 minutes

• Total time: 2 hours

Variations

• Add herbs: Mix in some fresh or dried herbs like rosemary, thyme, or oregano to the dough for an extra burst of flavor.

• Garlic bread: Before baking, brush the dough with garlic butter for a savory twist on the classic rustic loaf.

• Whole wheat option: Swap out half or all of the white flour with whole wheat flour for a more hearty, nutty flavor.

Storage/Reheating

• Storage: Keep the bread wrapped in a clean kitchen towel or in a bread bag at room temperature for up to 3-4 days. For longer storage, you can freeze it for up to 3 months.

• Reheating: To refresh the bread, wrap it in foil and warm it in a 350°F oven for about 10-15 minutes. Alternatively, slice and toast it for a quick snack.

FAQs

How do I know when the dough is ready to rise?

The dough should roughly double in size after its rise. If it hasn’t, let it sit a little longer. A longer rise will improve the texture and flavor.

Can I use a different type of yeast?

Yes, you can use instant yeast or rapid-rise yeast instead of active dry yeast. The process will be slightly faster with these alternatives, but the result will still be delicious.

Do I need a pizza stone for baking this bread?

While a pizza stone helps create a crispier crust, you can absolutely bake the bread on a regular baking sheet or a flipped-over cookie sheet.

What do I do if my dough is too sticky?

If your dough is too sticky to handle, simply add flour a little at a time—¼ cup at a time—until it reaches a soft, non-stick consistency.

Can I make this bread without a stand mixer?

Yes, you can make this bread by hand. Just use a spoon or your hands to mix the ingredients together, and then knead the dough on a floured surface until it’s smooth and elastic.

How can I tell when the bread is done baking?

The bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. If you’re unsure, use an instant-read thermometer—internal temperature should be around 200°F.

Can I bake this bread in a bread pan?

This bread is traditionally baked freeform on a pan or directly on the pizza stone, but you can bake it in a bread pan if you prefer a more uniform shape.

How long should I let the bread cool before cutting?

Allow the bread to cool for at least an hour before cutting. This will ensure that the crust stays crisp and the inside doesn’t deflate.

Is there a way to make this bread softer?

If you prefer a softer texture, reduce the amount of flour slightly or add a bit of butter or olive oil to the dough.

Can I use cold water instead of warm water?

It’s best to use warm water (around 110°F) to activate the yeast. Cold water may not activate the yeast properly, leading to a less fluffy bread.

Conclusion

This rustic bread recipe is perfect for both beginner and seasoned bakers. With minimal effort, you can create a fresh, crusty loaf that’s ideal for a wide range of dishes. The simplicity of the ingredients and the easy-to-follow process makes this bread a go-to favorite in many kitchens. Enjoy the delicious aroma of freshly baked bread, and share it with your family and friends for a satisfying homemade treat.