rustic bread

if you&#x27;ve ever wanted to make bread, this is the recipe for you! It takes just 5 minutes to put it together with no kneading!  This no-knead artisan bread recipe will make  3 or 4 loaves of delicious rustic homemade bread!

No Knead Artisan Bread

water

Tablespoons Coarse Salt

/1/2 Tablespoons Yeast (2 packets)

all-purpose flour

tbsp Corn meal

Flour dough ball

Start with tap water at about 100 degrees (body temperature), make sure the water is not too hot it will kill the yeast. Colder water is ok it will just take longer to rise, if your letting it sit overnight it really doesn’t matter.

add the yeast to the water and mix it up. Don’t worry if all the yeast does not dissolve, it will finish mixing in the flour.

Mix the salt into the flour

add the flour into the yeast water and start your mixer. (This is a wet dough.)

Now place your dough into your container, and cover but not tightly and place on the counter for about 2 hours to rise. (If you don’t have time to wait let it sit out for about a half an hour or so, and put it in the refrigerator overnight, it will rise just more slowly.) The dough does need to sit in the refrigerator after the initial rise for at least 3 hours before using*

Now that your dough has set up we are ready to form a dough ball. Pull off about a one-pound piece of dough (this recipe will make about 3 loaves this size). This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi-smooth.

place the dough ball on a pizza peel or cookie sheet with a liberal amount of cornmeal under it so it will not stick.

Let this dough rise for 40 minutes, and while it is rising let&#x27;s preheat our oven and baking stone to 450 degrees for at least 20 minutes*

Before sliding the dough off the peel, dust the top with flour and make some light slices into the dough for that artisan look.*

before you slide it into the oven you need one more thing, in another baking dish, or the broiler tray, add two cups of water, the steam it creates will give the crust that nice crackle.

Now slide of the dough closer the door and give it 30 minutes to start.

The dough should have a dark color (probably darker than you think it should be), this is our rustic artisan bread.

You may have to experiment a little to get it just right for your oven, but you won’t be far off the mark with this as your starting point, my oven took 35 minutes

No-knead rustic stand mixer peasant bread is ready in just about 2 hours. Just follow these easy step by step photo instructions.

Stand Mixer Peasant Bread

water (110 degree)

yeast (a light tablespoon)

sugar

AP flour

whole wheat flour

salt

In 1 3/4 cups of warm (110°) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good.

Add the yeast mixture to a preheated stand mixer bowl. With the mixer on &quot;2&quot; slowly add 4 1/2 cups AP flour, 1/4 cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.

Move the dough to a lightly oiled bowl, form into a bowl, cover with plastic wrap, and place in a warm spot for about 60 minutes until about tripled in size.sound.

&quot;Preheat&quot; a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.

Preheat oven to 450° conventional. Brush the top with some water.           x

Bake for about 25-30 minutes until internal temp of about 200°, a nice crust, and a hollow sound.

This Rustic Bread recipe is made with simple ingredients but tastes as if it was made right from a European bakery!&nbsp;The crust is nice and crunchy but the inside is super soft and fluffy.&nbsp;

Rustic Bread Recipe (overnight)

water (110 degrees)

tbsp honey

dry active yeast

bread flour

tsp salt

In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp honey. Then evenly sprinkle 2 tsp yeast on top of the water and honey. Wait until the yeast becomes slightly frothy. (About 5 minutes).

Sift 3 cups bread flour, 2 cups all purpose flour, and 2 tsp salt into a separate bowl.

Add the dry ingredients to the wet and combine it with a wooden spoon until well incorporated.

Begin working into the dough with your hands. I found that stretching the dough helps incorporate the ingredients the best. Once you don’t see anymore patches of flour, stop kneading the dough.

Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).

After 1 hour and 30 minutes go by, deflate the dough and shape is back into a ball with your hands. Cover with a kitchen towel again and let is sit at room temperature overnight or 8 hours.

After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don’t have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.

Remove the proofed dough onto a floured surface and divide it into halves. Shape each piece of dough back into a smooth ball.

Place it into lightly floured proofing baskets. Dust the dough with flour and cover with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.

Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit. Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.

Using a sharp blade make a few decorative slits into the top of the dough. This step is optional.

Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.

Note: Most people place an oven safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.

Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.

The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.

This dutch oven no knead Easy Rustic Bread is the perfect beginner friendly loaf. You only need 4 ingredients to make it and no sourdough starter. This rustic bread can be made start to finish in a few hours or you can rest it overnight in the fridge.

Rustic Bread Recipe

(434 g) bread flour*

standard packet (2 1/4 teaspoons active dry yeast*)

kosher salt*

(395 ml) warm water, 110 degrees

In a large mixing bowl, whisk together the bread flour, yeast, and salt.

Pour warm water over dry ingredients.

Mix in the water, until all of the flour is absorbed. The dough will be very wet and sticky.

Push all of the dough towards the center of the bowl and cover tightly with plastic wrap.

Place the dough in a warm spot, like a window sill, near the oven, or even in the oven with just the light on.

Let the dough rise for 3 hours. Optional: Place covered dough in the refrigerator overnight or for up to 3 days.

If the bread was in the refrigerator, allow it to come to room temperature for about an hour. Preheat the oven to 450 degrees with a dutch oven placed on the middle rack so it can preheat as well. If you do not have a dutch oven, use a pizza stone or baking sheet. See notes.

Using a spatula or plastic bench scraper, loosen the dough from the sides of the bowl by scraping the dough inward.

Dump the dough on a well floured surface.

Use the scraper to fold the dough gently over itself a few times until it starts to stick together.

Flip the dough so the folded seam side is down. Use your hand and the scraper to gently tap the dough into a round loaf.

Use a sharp knife or bread lame to score an ‘x’ into the top of the loaf.

Gently twist the loaf with one hand on the side and the scraper underneath onto a sheet of parchment paper.

Transfer the loaf to the preheated dutch oven (or pan/stone) holding the ends of the paper.

Cover the dutch oven with the preheated lid.

Bake for 30 minutes covered. If not using a dutch oven, bake uncovered for 30-40 minutes.

Uncover and bake for another 10-15 minute or until deep golden brown.

Remove the bread for the dutch oven and cool on a wire rack for about an hour before slicing.

Very good recipe, flavor depth and texture are better than the $10 loaves at my local stores, and the ingredients only cost about $2 made at home! This is A stellar recipe from a baker who is very easy on the eyes to boot! ;-)

Excellent recipe, really easy to follow and most importantly the bread is delicious!! Thank you :)

I love this recipe and the resulting bread! It is a never fail bread recipe. The directions are exact and easy to follow. All of my family loves it! Thank you for sharing

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No Knead Artisan Bread

Stand Mixer Peasant Bread

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Rustic Bread Recipe

Top 4 rustic bread recipes from across the web

The most viewed rustic bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Knead Artisan Bread

Stand Mixer Peasant Bread

Rustic Bread Recipe (overnight)

Rustic Bread Recipe

The most viewed rustic bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine