Easy Rustic Bread

Easy Rustic Bread

We looked for a great, easy rustic bread recipe for some time. While we enjoy a good French baguette or a loaf of rye or something more exotic, we wanted a good, all-around, rustic style loaf that’s equally suitable for sandwiches, as a side with soups, or as breakfast toast. I also wanted it to be bulletproof with minimal fussiness, so that I could get up on a Sunday morning and whip a few loaves to last the week.

The trick to this one is that it’s no-knead, with an easy-rise. The trick is to use a baking stone and a pan of hot water to get the bread nice and crusty while retaining a soft, chewy interior.

This recipe makes 2 loafs, but you can of course half the recipe.

Easy Rustic Bread

March 1, 2018
: 12
: 3 hr
: 25 min
: Easy

We looked for a great, easy rustic bread recipe for some time. While we enjoy a good French baguette or a loaf of rye or something more exotic, we wanted a good, all-around, rustic style loaf that’s equally suitable for sandwiches, as a side with soups, or as breakfast toast. I also wanted it to be bulletproof with minimal fussiness, so that I could get up on a Sunday morning and whip a few loaves to last the week. The trick to this bread is that it’s no-knead, with an easy-rise. The trick is to use a baking stone and a pan of hot water to get the bread nice and crusty while retaining a soft, chewy interior. This recipe makes 2 loafs, but you can of course half the recipe.

By:

Ingredients
  • 1 1/2 tablespoons instant yeast
  • 6 1/2 cups unbleached bread flour
  • 1 tablespoon salt
Directions
  • Step 1 In a mixer with a knead attachment mix yeast and salt into 3 cups of warm water. Stir in flour a cup at a time, allowing each cup to incorporate before adding the next. Cover lightly with a kitchen towel. Let the dough rise at room temperature for at least 2 hours .
  • Step 2 Divide the dough into two, equal-size batches. Turn the dough in your hands to make a loose ball, leaving a rounded top and any seams on the bottom. Put the dough on a piece of parchment paper set on a pizza peel or a baking sheet turned upside down. Let the dough rise for an additional hour.
  • Step 3 While your dough is rising, place a broiler pan on the bottom rack of the oven. Place a baking stone on the middle rack and preheat oven to 450 degrees. Heat the stone at that temperature for at least 30 minutes before baking.
  • Step 4 Dust the dough lightly with flour, slash the top with serrated knife a few times times. Slide the dough on the parchment paper onto the baking stone, and quickly add one cup of hot water into the pre-heated broiler pan and shut the oven quickly to trap the steam.
  • Step 5 Bake the bread until well browned, about 25 minutes. Cool completely.

Related Posts

One Hour Pretzels

One Hour Pretzels

There is something perfect about a homemade pretzel on a winter Sunday. For some reason, I always want to make pretzels if I’m going to watch a football game. I’m not 100% certain where that association comes from. But the Super Bowl is coming up, […]

The Beauregard Whiskey Sour

The Beauregard Whiskey Sour

Another day, another cocktail on the farm. This one is a take on the Whiskey Sour, but tweaked with the addition of Cocchi Americano – an aromatic and bitter liquor similar to Lillet, but of Italian origin. We also use two varieties of citrus to balance […]



Leave a Reply

Your email address will not be published. Required fields are marked *