Introduction

This easy rustic bread recipe yields a crusty, golden loaf perfect for sandwiches or alongside soups. With simple ingredients and straightforward steps, it’s a fantastic option for homemade bread baking.

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 the warm water, active dry yeast, and sugar in a large bowl. Stir gently and let it sit for 5–10 minutes until the mixture is foamy.
Step 2: Gradually add the flour and salt to the yeast mixture. Mix 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 pliable. The dough should spring back slowly when poked.
Step 4: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover and let rise in a warm, draft-free spot for 1 to 1½ hours, or until doubled in size.
Step 5: Punch down the dough, turn it onto a floured surface, and shape into your desired loaf. Place the loaf on a parchment-lined baking sheet, cover loosely, and let it rise for another 30 to 45 minutes.
Step 6: Preheat the oven to 425°F (220°C). Optionally, score the top of the loaf. Bake for 30 to 40 minutes until deep golden brown and the internal temperature reaches 195–200°F (90–95°C). Cool completely on a wire rack before slicing.

Tips & Variations

For a more rustic crust, place a pan of water in the oven during baking to create steam.
Substitute part of the all-purpose flour with whole wheat flour for a heartier loaf.
Use a Dutch oven for baking to retain heat and moisture, enhancing crust texture.
Experiment with adding herbs or garlic to the dough for extra flavor.

Storage

Store the bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread, then toast or warm slices as needed. Avoid refrigeration as it can dry the bread faster.

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. Since it doesn’t need to be activated in water first, mix it directly with the flour and reduce the water slightly. Adjust rising times as needed.

How do I know when the bread is fully baked?

The bread is done when it has a deep golden brown crust and sounds hollow when tapped on the bottom. Using a thermometer, an internal temperature of 195–200°F (90–95°C) ensures it’s fully baked.

Easy Rustic Bread Recipe

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★★★★★

5 from 57 reviews

This Easy Rustic Bread recipe delivers a classic, homemade loaf with a crispy crust and tender crumb. Using simple pantry ingredients and straightforward steps, this bread is perfect for beginner bakers looking to create a hearty, artisan-style bread without any fancy equipment.

Author: Zane
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 2 hours and 15 minutes
Yield: 1 loaf (about 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

3 cups warm water (lukewarm, about 100°F/38°C)

Dry Ingredients

2 ¼ teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
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 is foamy, indicating the yeast is active.
Build the dough: Gradually add 6 cups of all-purpose flour and 3 teaspoons of salt to the yeast mixture. Mix until a shaggy dough forms and begins to pull away from the sides of the bowl.
Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes. Continue until the dough is smooth, elastic, and pliable, and it springs back slowly when you poke it.
First rise: Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover the bowl and let the dough rise in a warm, draft-free spot for 1 to 1.5 hours or until doubled in size.
Shape and second rise: Punch down the dough gently to release the air. Transfer it to a floured surface and shape it into your preferred loaf shape. Place the shaped dough on a parchment-lined baking sheet, cover loosely with a towel, and let it rise for another 30 to 45 minutes.
Bake: Preheat your oven to 425°F (220°C). Optionally, score the top of your loaf with a sharp knife to help with expansion. Bake the bread for 30 to 40 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 195-200°F (90-95°C). Let the bread cool completely on a wire rack before slicing.

Notes

Ensure water is lukewarm, not hot, to prevent killing the yeast.
Kneading the dough sufficiently is key to develop gluten and achieve a good texture.
For a crustier loaf, place a pan of water in the oven while baking to create steam.
Allow the bread to cool completely before slicing to prevent gummy texture.
Store bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: rustic bread, homemade bread, easy bread recipe, crusty loaf, artisan bread