Rustic Country Loaf
Experience the timeless charm of homemade bread with this Rustic Country Loaf, a beautifully crusty artisan-style bread that's perfect for any occasion. Crafted with simple pantry staples like all-purpose flour, honey, and olive oil, this recipe combines the art of slow proofing and steam baking to create a golden, crackling crust and a tender, airy interior. With minimal kneading and no need for fancy equipment, this loaf is as approachable as it is impressive. Serve it fresh from the oven with a smear of butter or alongside hearty soups and stews for a truly comforting meal. Perfect for beginners and seasoned bakers alike, this recipe is a must-try for anyone seeking the satisfaction of baking rustic bread at home.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 350 milliliters warm water
- 1 teaspoon active dry yeast
- 2 teaspoons fine sea salt
- 1 tablespoon honey
- 1 tablespoon olive oil
Instructions
In a small bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit for about 5–10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and fine sea salt. Create a well in the center and pour in the yeast mixture and olive oil.
Using a wooden spoon or your hands, mix until the dough begins to come together. Turn it out onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it proof in a warm spot for about 1 hour or until it has doubled in size.
Once risen, punch down the dough to release the air. Shape it into a round loaf by tucking the edges under, creating surface tension on top.
Place the shaped dough on a baking sheet lined with parchment paper. Cover it loosely with the damp towel and let it rise again for 30–40 minutes.
Preheat your oven to 220°C (425°F). Place an empty baking dish on the bottom rack of the oven while it preheats.
Using a sharp knife, score the top of the loaf with a few shallow cuts to allow for expansion during baking.
Place the loaf in the middle rack of the oven. Carefully pour a half cup of water into the preheated empty baking dish to create steam, and immediately close the oven door.
Bake for 35–40 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 30 minutes before slicing.
Serve warm or at room temperature with butter or a drizzle of olive oil.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 400.1 g | 145% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 18.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 611 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.
