This rustic homemade bread recipe captures the simple joy of baking while delivering wholesome nutrition.
Made with unbleached, unbromated flour and natural yeast, it avoids unnecessary additives and supports clean eating.
The slow proofing process develops deep flavor and a hearty texture, while baking in a Dutch oven creates a crisp golden crust with a soft, airy interior.
Compared to store-bought loaves, this version is free from preservatives and hydrogenated oils, keeping saturated fats low.
The natural fermentation enhances digestibility, and the use of high-quality flour provides plant-based protein and fiber, making each slice more filling and sustaining.
It’s an everyday essential—easy enough for beginners, yet rewarding enough to feel artisanal.
Perfect for meal prep, sandwiches, or simply enjoyed warm with olive oil, this bread combines rustic charm with nourishing benefits.
Must-Have Tools for Perfect Results
Stand Mixer
Speeds up kneading and ensures a smooth, elastic dough. Beyond bread, it’s indispensable for cakes, cookies, and whipped cream, saving time and effort in every bake.
Danish Dough Hook
Perfect for hand mixing sticky doughs without overworking your hands. A versatile tool that makes artisan bread, pizza dough, and even pastry prep easier and cleaner.
Proofing Basket (Banneton)
Shapes and supports dough during its final rise, creating that classic bakery-style round loaf. Also great for baguettes or rustic boules when you want professional-looking results.
Dutch Oven
Essential for capturing steam while baking, giving bread its crisp crust and chewy crumb. A kitchen powerhouse, it doubles as a vessel for soups, braises, and even roasts.
Easy Rustic Country Bread
Equipment
- 1 Stand Mixer (optional)
- 1 Danish Dough Hook (optional)
- 1 Proofing Basket or Bowl
- 1 Dutch oven
Ingredients
- 2 ¼ teaspoons non-GMO active yeast
- 1 teaspoon cane sugar
- 1 ¼ cups warm filtered water 100–110°F
- 1 ½ teaspoons sea salt
- 3 –4 cups organic unbleached unbromated all-purpose flour
Instructions
- Activate the Yeast: In a large mixing bowl, stir together the yeast, cane sugar, and warm filtered water (between 100–110°F). Allow the mixture to sit undisturbed for about 5 minutes until a light foam forms on the surface, a sign that the yeast is alive and ready to work. This step is crucial because if the yeast does not bubble, the bread will not rise properly, so take care with the water temperature—too cool and the yeast won’t activate, too hot and it may die.
- Build the Dough: Once the yeast mixture is bubbly, add sea salt and begin incorporating flour gradually while mixing with a stand mixer on low speed or using a Danish Dough Hook by hand. Start with 3 cups of flour, then slowly add more if the dough feels overly sticky, keeping in mind that humidity, flour type, and room temperature can affect consistency. The goal is a dough that feels soft, elastic, and slightly tacky but no longer clings stubbornly to your fingers.
- First Rise: Shape the dough into a smooth ball and lightly coat it with flour. Transfer it into a lightly oiled bowl, making sure the seam side faces down, and cover with a damp kitchen towel or plate. Place the bowl in a warm, draft-free area and let the dough rise for about 1 hour, or until it has doubled in volume. This resting time allows gluten to develop while the yeast creates air pockets, setting the stage for a light, airy crumb.
- Shape the Loaf: Gently tip the risen dough onto a clean, floured surface, being careful not to deflate it completely.Stretch the dough into a loose rectangle, fold the edges inward, and roll it back towards yourself to create surface tension. Using your palms, lightly press and pull the dough until it feels firm yet pliable. This shaping technique strengthens the structure of the loaf so it rises upward rather than spreading outward.
- Proofing Stage: Place the shaped dough seam-side up into a floured proofing basket or a bowl lined with a floured towel. Let it rest for about 30 minutes while you preheat your oven to 450°F with the Dutch oven (and its lid) inside. The preheating ensures the Dutch oven is blazing hot, which mimics the steam-injected environment of professional bread ovens, vital for achieving a crusty exterior.
- Score and Bake: When the dough has risen again, carefully flip it onto a sheet of parchment paper so the seam side faces down. Dust lightly with flour, then use a sharp blade or bread lame to score the surface in your desired pattern, allowing controlled expansion in the oven. Using the parchment, lift the dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes. After this time, remove the lid and continue baking uncovered for 15–20 minutes more, until the crust turns deep golden brown.
- Cool and Serve: Remove the loaf from the Dutch oven and place it on a wire rack to cool for at least 1 hour. Though tempting to slice immediately, resting time is essential as the interior continues to set and develop flavor.Cutting too soon can result in a gummy texture, while proper cooling rewards you with a tender crumb and even slices. Once cooled, enjoy your artisan bread plain, toasted, or paired with your favorite toppings.
Notes
- Always proof the yeast first to confirm it’s active before mixing with flour.
- Adjust flour gradually — start with less, then add more as needed until the dough feels elastic and not sticky.
- Use a Dutch oven for the crispiest crust, but a heavy oven-safe pot with a lid also works.
- Scoring the dough helps control expansion and prevents uneven cracks while baking.
- Cooling the bread completely is just as important as baking, as it finalizes the texture.
Chef’s Secrets for Better Bread
The key to bakery-style bread at home lies in patience and technique.
Always allow enough time for the dough to rise fully, as rushing fermentation can affect both texture and flavor.
When shaping, apply gentle tension to the dough surface—it strengthens the loaf and improves oven spring.
Preheating your Dutch oven ensures maximum steam, which is what creates that signature golden, crackly crust.
Lastly, don’t underestimate cooling time: allowing the loaf to rest after baking prevents gumminess and helps develop a perfect crumb.
Serving Suggestions and Pairings
This rustic bread shines in both simple and gourmet settings.
Slice it warm with olive oil and balsamic vinegar for an elegant appetizer, or use it as a sturdy base for sandwiches and paninis.
It’s also an excellent companion for hearty soups, stews, or pasta dishes, adding texture and balance to comforting meals.
For breakfast, toast slices and top with avocado, nut butter, or jam.
Its neutral yet slightly nutty flavor makes it versatile enough to complement sweet or savory toppings.
Storage Tips for Freshness
Once fully cooled, store the bread in a breathable cloth bag or wrapped loosely in parchment paper to maintain the crust’s crispness.
Avoid sealing it in plastic bags, as this can make the crust soft and chewy.
For longer storage, slice the loaf and freeze it in airtight freezer bags—this way, you can easily reheat single slices in the toaster without thawing the whole loaf.
Bread stored at room temperature keeps best for 2–3 days, while frozen slices can last up to 3 months without losing quality.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose?
Yes, but whole wheat flour absorbs more water and makes denser bread. For best results, replace up to half of the flour with whole wheat and adjust the hydration as needed.
2. What if I don’t have a Dutch oven?
You can use an oven-safe pot with a tight lid, or bake on a preheated baking stone with a pan of hot water placed on the oven floor to create steam.
3. Why didn’t my bread rise properly?
This usually happens if the yeast was inactive, the water was too hot or cold, or the dough wasn’t given enough rising time. Always check yeast freshness and proof in a warm, draft-free place.
4. How do I know the bread is fully baked?
Tap the bottom of the loaf—it should sound hollow. You can also use a thermometer; fully baked bread should register around 200–210°F in the center.
5. Can I add herbs or seeds?
Absolutely! Rosemary, thyme, garlic, or sesame seeds can be kneaded into the dough or sprinkled on top before baking to add extra flavor and texture.
This recipe has been adapted and simplified from the original version by calicoandtwine. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
