Easy Rustic Bread Recipe for Beginners

In this instructable we will show you an easy recipe for Rustic Bread. Although we’re not professionals, we wanted to make the information clear for bakers of any skill level. Visuals are included along the way as well as resources for kneading, since that was something we struggled with. We suggest that the Rustic Bread be paired with jam, olive oil/parmesan cheese, or be used for making homemade garlic bread; however the possibilities are endless!

What you’ll need:

• Measuring cups/spoons (1 cup, ½ cup, 1 tsp, ¼ tsp); both for dry and wet ingredients
• Cooking thermometer that measures past 120º
• Knife
• Oven mitts and pot holders
• Parchment paper
• Oven with a timer
• Cellophane
• Large mixing bowl
• Dutch oven or cast iron pan, with lid

Ingredients:

• 3 cups of flour (plus extra for kneading)
• 1 teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon active dry yeast
• 1 ½ cups warm water (around 115℉)

1. In a small bowl mix flour and salt together
   • Beginner Tips:
     • Make sure you level-off the ingredients in the measuring cups with a knife or other flat utensil. See image 1 for reference. This will make sure you have exactly enough of each ingredient that you need, as too much or too little will throw off the chemistry needed to create rise-able dough.
     • Additionally, do not pack the ingredients in the measuring cups; it is always best to let the fluffy ingredients stay fluffy when measuring, unless otherwise stated.
2. Mix sugar, yeast, and 115ºF water in a separate bowl and let sit for 5 minutes.
   • This will activate the yeast and help the bread to rise.
   • Please also note the instructions on your container of active dry yeast to maximize use between storage periods. It should give you instructions to test if your yeast is still viable.
3. Mix your the dry and wet ingredients together until moist (see photo for reference)
   • If it looks a bit lumpy, that is okay as long as all of the dry ingredients are incorporated completely!
   • It will feel thick and sticky, almost gummy. This is intentional and necessary in this recipe.
4. Cover bowl and dough with cellophane and let sit on the counter for 3 hours

1. Preheat oven to 400ºF
2. On a floured surface, knead until no longer sticky. You may need to add more flour to reach the desired consistency. Save the cellophane for the next step.
   • NOTE: This can be difficult on the first try so we’ve linked a resource that we found helpful to properly knead. There are many techniques for kneading, this link is helpful because of its step-by-step nature.
     • https://www.kingarthurbaking.com/blog/2017/06/19/...
   • To know when to stop kneading, use this link for the Windowpane Test:
     • https://www.thekitchn.com/bakers-techniques-how-t...
   • Finally, do not be discouraged if your kneading was not perfect. You will still have yummy bread, it may just have a different density than desired.
3. In a clean bowl, place the dough ball onto parchment paper, then cover it with the same piece of cellophane as before. Leave this to sit for 30 minutes.
   • NOTE: Proceed to the next step immediately if you are trying to consolidate time. You will be prompted to preheat the dutch oven for 30 minutes, which can be done when the dough is sitting for the final time.

1. Once the oven is preheated, place the Dutch oven with the lid in the oven and heat for 30 minutes.
2. After these 30 minutes, and after the bread has sat for 30 minutes, put bread and parchment paper in the Dutch oven, cover it with the lid, and bake it in the oven for 30 minutes.
   • WARNING: When working to place and remove the Dutch over from the oven, use caution to prevent burns. Please use oven mitts when removing the Dutch oven and the lid when transferring the bread and parchment paper into the Dutch oven. Do not touch the dutch oven with bare hands at any point in this transfer process.
3. Once the 30 minutes is complete, bake an additional 10 minutes without the lid on and without the parchment paper. Again, use caution when removing the lid and the parchment paper.
4. Once removed from the oven, let cool completely outside of the Dutch oven before cutting for best results.
   • We know that this bread is not picture perfect, but it still tastes great! This is a great opportunity to practice your baking skills, so be proud of your hard work and bon appetite!