Rating: 4.5 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Recipe Summary

cook:
20 mins
additional:
5 hrs 40 mins
total:
6 hrs 15 mins
prep:
15 mins
Servings:
20
Yield:
2 loaves
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.

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  • Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.

  • Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.

  • Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Nutrition Facts

162 calories; protein 4.8g; carbohydrates 33.7g; fat 0.5g; sodium 526.6mg. Full Nutrition
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