Rustic Country Bread
Experience the comforting taste of homemade tradition with this Rustic Country Bread recipe. Made with simple pantry staples like all-purpose flour, lukewarm water, and a touch of honey or sugar, this artisanal loaf boasts a golden, crusty exterior and a pillowy, airy crumb. Perfect for beginner bakers, this no-frills recipe uses straightforward techniques, from kneading the dough to creating steam for that signature crispy crust. Whether enjoyed warm with a pat of butter, as the base for a hearty sandwich, or paired with a bowl of soup, this versatile bread is sure to elevate your homemade meals. With just 20 minutes of prep time and an irresistible aroma that fills your kitchen, this bread is the essence of rustic simplicity and timeless flavor.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Lukewarm water
- 7 grams Instant yeast
- 10 grams Salt
- 15 grams Honey or sugar
- 15 milliliters Olive oil
Instructions
In a large mixing bowl, combine the flour, instant yeast, and salt, ensuring they are evenly distributed.
Add the lukewarm water, honey or sugar, and olive oil to the dry ingredients. Stir with a wooden spoon until the mixture starts to come together into a shaggy dough.
Turn the dough out onto a lightly floured surface. Knead the dough for 8–10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little flour, one tablespoon at a time, until it is workable.
Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until it has doubled in size.
Preheat your oven to 230°C (450°F). Place a baking stone or an inverted baking sheet in the oven to heat. If you plan to steam the bread, place a shallow pan on the bottom rack of the oven.
Punch down the risen dough and shape it into a round boule or an oval loaf. Transfer the shaped dough onto a piece of parchment paper for easy handling.
Let the dough rise again for 30–40 minutes until it slightly puffs up. While waiting, boil some water if you plan to create steam during baking.
Before placing the bread in the oven, use a sharp knife or bread lame to make a few shallow slashes in the surface of the dough. This allows the bread to expand during baking.
Transfer the dough (with the parchment paper) onto the preheated stone or baking sheet. If you're steaming, carefully pour the boiled water into the shallow pan in the oven to create steam.
Bake the bread for 35–40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 396.9 g | 144% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.4 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
