Introduction

This Easy Rustic Bread Recipe produces a crusty, golden loaf with a tender crumb inside. With simple ingredients and straightforward steps, it’s perfect for beginners and anyone craving homemade bread without fuss.

Ingredients

3 cups warm water (lukewarm, not hot)
2 ¼ teaspoons active dry yeast
1 tablespoon granulated sugar
6 cups all-purpose flour
3 teaspoons salt

Instructions

Step 1: Activate the yeast by combining warm water, active dry yeast, and sugar in a large bowl. Stir gently and let it sit for 5-10 minutes until foamy.
Step 2: Gradually add the flour and salt to the yeast mixture. Stir until a shaggy dough forms that pulls away from the sides of the bowl.
Step 3: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly springy when poked.
Step 4: Shape dough into a ball, place it in a lightly oiled bowl, and turn to coat. Cover and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
Step 5: Punch down the dough, shape it into a loaf, and place on a parchment-lined baking sheet. Cover loosely and let rise for another 30-45 minutes.
Step 6: Preheat the oven to 425°F (220°C). Optionally score the loaf’s top, then bake for 30-40 minutes until deep golden and the internal temperature reaches 195-200°F (90-95°C). Cool completely on a wire rack before slicing.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture.
Adding a tablespoon of olive oil can enrich the flavor and soften the crumb.
Try adding herbs like rosemary or thyme to the dough for an aromatic twist.
For a crispier crust, place a pan of water in the oven to create steam during baking.

Storage

Store the bread at room temperature in a paper bag or loosely wrapped in a kitchen towel for up to 3 days. To keep it longer, freeze the loaf wrapped tightly in plastic wrap and foil for up to 3 months. Reheat by warming in a 350°F (175°C) oven for 10-15 minutes or toasting slices directly.

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 substitute instant yeast, but reduce the amount slightly and mix it directly with the flour. You may skip the initial proofing step with warm water.

Why did my bread turn out dense?

Dense bread can result from insufficient kneading, not allowing the dough to rise fully, or using water that is too hot or cold. Ensure the yeast is activated properly and the dough doubles in size during rising.

Easy Rustic Bread Recipe

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★★★★★

4.9 from 76 reviews

This Easy Rustic Bread Recipe offers a straightforward approach to baking a classic, crusty loaf at home. With simple ingredients and clear steps, it results in a delicious bread with a golden crust and soft, chewy interior perfect for sandwiches or alongside meals.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 5 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Yeast Mixture

3 cups warm water (lukewarm, about 110°F or 43°C)
2 ¼ teaspoons active dry yeast (one packet)
1 tablespoon granulated sugar

Dough Ingredients

6 cups all-purpose flour
3 teaspoons salt

Instructions

Activate the yeast: In a large bowl, combine 3 cups of warm water, 2 ¼ teaspoons active dry yeast, and 1 tablespoon granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
Build the dough: Gradually add 6 cups of all-purpose flour and 3 teaspoons salt to the yeast mixture. Mix until a shaggy dough forms that pulls away from the sides of the bowl.
Knead the dough: Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth, elastic, and slightly springy when poked.
First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat all sides. Cover and let it rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
Shape and second rise: Punch down the risen dough to release gases, then shape it into your desired loaf shape on a floured surface. Place the shaped loaf on a parchment-lined baking sheet, cover loosely, and let it rise again for 30 to 45 minutes.
Bake: Preheat the oven to 425°F (220°C). Optionally, score the top of the loaf to allow expansion while baking. Bake for 30 to 40 minutes until the crust is deep golden brown and the internal temperature of the bread reaches 195-200°F (90-95°C). Remove from oven and cool completely on a wire rack before slicing.