Homemade Rustic Bread Loaves Recipe

Introduction

There’s nothing quite like the aroma of freshly baked homemade bread filling your kitchen. This rustic bread loaf recipe is simple and straightforward, delivering a crusty exterior with a soft, airy interior. Perfect for beginners and bread lovers alike.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 2 teaspoons salt

Instructions

1. Step 1: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
2. Step 2: Add the flour and salt to the yeast mixture and stir until a loose dough forms. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
4. Step 4: Preheat your oven to 450°F (230°C). Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
5. Step 5: Make a few shallow slashes on the top of the loaf with a sharp knife to allow steam to escape while baking.
6. Step 6: Bake the bread for 30-35 minutes, or until the crust is golden and crisp, and the loaf sounds hollow when tapped on the bottom.
7. Step 7: Remove the bread from the oven and let it cool on a wire rack before slicing.

Tips & Variations

• For extra flavor, try adding a tablespoon of honey or olive oil to the dough.
• Use bread flour instead of all-purpose for a chewier texture.
• Add herbs like rosemary or thyme to the dough for a fragrant twist.
• If you prefer a softer crust, brush the loaf with melted butter right after baking.

Storage

Store the bread in a paper bag or bread box at room temperature for up to 3 days. To keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes 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 instant yeast doesn’t need to be dissolved in water first, you can mix it directly with the flour and other dry ingredients.

What if my dough doesn’t rise?

If your dough doesn’t rise, ensure your yeast is fresh and the water temperature isn’t too hot or cold. Yeast activates best around 100-110°F. Also, make sure the dough is kept in a warm, draft-free spot while rising.

Homemade Rustic Bread Loaves Recipe

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4.7 from 495 reviews

This Homemade Rustic Bread Loaf recipe guides you through making a simple yet delicious crusty bread using basic pantry ingredients. Perfect for those who love fresh, artisanal-style bread made right at home with a crisp crust and soft interior.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 13 hours 5 minutes (including rising and proofing time)
• Yield: 1 large rustic loaf (about 12 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Ingredients

• 3 ½ cups all-purpose flour (about 420 grams)
• 1 teaspoon active dry yeast (about 3 grams)
• 1 ½ cups warm water (around 110°F / 43°C)
• 1 ½ teaspoons salt (about 9 grams)

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Gradually add the warm water and mix until you form a sticky but cohesive dough. Cover the bowl with a kitchen towel or plastic wrap and let it rest at room temperature for 12 to 18 hours until it becomes bubbly and doubles in size.
2. Shape the Loaf: Lightly flour a clean surface and transfer the dough onto it. Fold the dough over itself a few times to form a rough ball. Let it rest for about 15 minutes to relax the gluten.
3. Proof the Bread: Prepare a cloth-lined bowl by dusting it with flour. Place the dough seam-side down into the cloth and cover it. Let it rise another 1 to 2 hours until it has nearly doubled.
4. Preheat the Oven and Dutch Oven: About 30 minutes before baking, place a heavy lidded pot (such as a Dutch oven) into the oven and preheat to 450°F (230°C). This ensures the pot is very hot for baking.
5. Bake the Bread: Carefully remove the hot pot from the oven. Gently turn the dough out onto a piece of parchment paper, then lift the parchment with the dough and place it into the hot pot. Cover with the lid and bake for 30 minutes.
6. Develop the Crust: After 30 minutes, remove the lid and bake for an additional 10 to 15 minutes to brown the crust until it’s deep golden and crusty.
7. Cool the Loaf: Remove the bread from the pot and let it cool completely on a wire rack before slicing. This step allows the interior to finish setting properly.

Notes

• Using a Dutch oven or any heavy lidded pot helps to trap steam which creates a crispy crust.
• If you do not have a Dutch oven, bake the bread on a baking stone or sheet and place a pan of water at the bottom of the oven to generate steam.
• Do not skip the long rise time; it develops flavor and texture.
• Use warm water (not hot) to activate the yeast without killing it.
• Store leftover bread in a paper bag or bread box to maintain crustiness.

Keywords: rustic bread, homemade bread, artisan bread, crusty bread loaf, simple bread recipe, easy bread