Easy Rustic Bread Recipe

Introduction

This easy rustic bread recipe creates a crusty, golden loaf with a soft, chewy interior. Perfect for beginners, it requires simple ingredients and straightforward steps to fill your kitchen with the comforting smell of fresh-baked bread.

Ingredients

• 3 cups warm water (lukewarm, not hot)
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 6 cups all-purpose flour
• 3 teaspoons salt

Instructions

1. Step 1: Activate the yeast by combining the warm water, active dry yeast, and sugar in a large bowl. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
2. Step 2: Gradually add the flour and salt to the yeast mixture, stirring until a shaggy dough forms that pulls away from the sides of the bowl.
3. Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and pliable. The dough should spring back slowly when poked.
4. Step 4: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
5. Step 5: Punch down the dough, shape it into your desired loaf on a floured surface, and transfer it to a parchment-lined baking sheet. Cover loosely and let rise for another 30-45 minutes.
6. Step 6: Preheat the oven to 425°F (220°C). Optionally score the top of the loaf and bake for 30-40 minutes until deep golden brown and the internal temperature reaches 195-200°F (90-95°C). Cool completely on a wire rack before slicing.

Tips & Variations

• For a more flavorful crust, sprinkle the loaf with cornmeal before baking.
• Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• Use a Dutch oven to bake the bread for an even crispier crust by trapping steam.

Storage

Store the bread in a paper bag or wrapped loosely in a kitchen towel at room temperature for up to 3 days. To keep it longer, slice and freeze the bread in an airtight container for up to 3 months. Reheat slices in a toaster or oven to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t need to be activated in water, simply mix it directly with the dry ingredients, then add water and proceed with the recipe.

Why did my bread not rise properly?

Common reasons include using water that’s too hot or cold, expired yeast, or a drafty environment during rising. Ensure your water is lukewarm and your yeast is fresh, and let the dough rise in a warm, draft-free place.

Easy Rustic Bread Recipe

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★★★★★

4.9 from 124 reviews

• Author: Naomi
• Total Time: 2 hours 10 minutes
• Yield: 1 loaf 1x

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Description

This Easy Rustic Bread Recipe yields a crusty, golden loaf with a chewy crumb, perfect for sandwiches or simply enjoying with butter. Using simple ingredients and a straightforward process that includes yeast activation, kneading, two rises, and baking, this homemade bread is approachable for all skill levels and results in a delicious, artisan-style loaf in just about two hours.

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Ingredients

Scale 1x2x3x

Yeast Mixture

• 3 cups warm water (lukewarm, not hot)
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon granulated sugar

Dough

• 6 cups all-purpose flour
• 3 teaspoons salt

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Instructions

1. Activate the yeast: In a large bowl, combine 3 cups of warm water, 2 ¼ teaspoons active dry yeast, and 1 tablespoon granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active and ready to use.
2. Build the dough: Gradually add 6 cups of all-purpose flour and 3 teaspoons of salt to the activated yeast mixture. Mix thoroughly until a shaggy dough forms and starts pulling away from the sides of the bowl.
3. Knead the dough: Transfer the dough onto a lightly floured surface and knead it for 8-10 minutes until it becomes smooth, elastic, and pliable. The dough should slowly spring back when poked, indicating proper gluten development.
4. First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning it once to coat all sides with oil. Cover the bowl and let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it doubles in size.
5. Shape and second rise: Punch down the risen dough gently to release air, turn it onto a floured surface, and shape it into your desired loaf shape. Place the loaf on a parchment-lined baking sheet, cover loosely with a cloth or plastic wrap, and let it rise again for 30 to 45 minutes until puffed.
6. Bake: Preheat your oven to 425°F (220°C). Optionally, score the top of the loaf with a sharp knife to allow expansion. Bake the bread for 30 to 40 minutes until it is deep golden brown and the internal temperature registers 195-200°F (90-95°C). Remove the loaf and cool completely on a wire rack before slicing to ensure the best texture.

Notes

• Ensure the water is warm but not hot to avoid killing the yeast.
• Using a digital thermometer for internal temperature helps achieve perfectly baked bread.
• Allow the bread to cool completely to prevent a gummy texture inside.
• The dough can be kneaded by hand, but a stand mixer with a dough hook can be used to save effort.
• Scoring the loaf before baking enhances the bread’s appearance and controls how it expands.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: rustic bread, homemade bread, easy bread recipe, crusty bread, yeast bread, artisan bread