Easy Homemade Rustic Bread

Have you ever thought homemade bread was too complicated or time-consuming? Think again! Because with this Easy Homemade Rustic Bread recipe it's practically effortless. With just a few basic ingredients and some hands-off time, you can create warm, crusty, bakery-quality bread right in your own kitchen - no experience required.

This recipe is so simple and rewarding, with a golden, crisp crust, a soft, fluffy interior, and just a hint of sweetness from the honey. Whether you’re spreading it with butter, dunking it into a hearty soup, or building the ultimate sandwich, this rustic loaf is as versatile as it is delicious.

Homemade Rustic Bread

There’s something magical about the smell of freshly baked homemade bread wafting through your kitchen, especially when you know it was made by hand. This Easy Rustic Homemade Bread recipe is perfect for beginners and seasoned bakers alike. Whether you're impressing friends or savoring it solo, this recipe will make you feel like a pro in no time.

Rustic Bread from Scratch

One of the best parts of making bread from scratch is knowing exactly what’s in it. I'm finding that store-bought bread often has a long list of additives and preservatives, but this homemade recipe keeps it simple with just a handful of ingredients. Plus, there’s something incredibly satisfying about whipping up a fresh loaf right in your own oven. It’s easier than you think and tastes infinitely better. I've become slightly obsessed with my new oven-baked creations, and have been making them on repeat!

What You'll Need for Breadmaking

Before diving into this recipe, make sure to gather all the essentials. You’ll need a large mixing bowl for the dough (or a KitchenAid mixer with a dough hook if you have one), and a Dutch oven with a lid for baking. If you have a proofing basket this will come in handy for the second rise, but it's not necessary. A sharp knife, razor blade, or or bread lame is key for scoring the bread, and a kitchen towel or plastic wrap will help keep prevent the dough from drying out during proofing, and ensure an even rise.

Ingredients for Easy Homemade Rustic Bread

• water
• active dry OR Instant yeast
• sugar
• honey
• bread flour
• sea salt flakes

How to Make Rustic Bread

Activate the Yeast

If using active dry yeast, start by dissolving it in warm water with a pinch or two of sugar in a large mixing bowl. The water should be about 112°F (if you do not have a thermometer, heat to a temperature that feels very warm, but on hot, on your wrist). Give it a quick stir and let it sit for about 5-10 minutes. You’ll know it’s ready once it begins to bubble and get foamy.

If using instant yeast, you can skip the dissolving step if it's fresh. I admittedly always test it with warm water first, just to be sure.

Start the Dough

Once the active dry yeast is foamy (or after adding instant yeast), stir in the honey and one cup of bread flour. Mix until the consistency is smooth and batter-like, ensuring there are no lumps. This step helps build structure for your dough.

Incorporate the Salt and Remaining Flour

Add the sea salt flakes to the mixture, then begin incorporating the remaining flour little by little. If mixing by hand, use a wooden spoon until the dough becomes too thick to stir, then switch to using your hands to gently knead the dough directly in the bowl. If using a KitchenAid mixer, add the flour gradually while mixing on low speed. Continue adding all of the flour together until the dough comes together into a sticky, shaggy ball.

Remove the dough from the bowl and shape it into a ball. It’s fine if it feels slightly tacky, this means the gluten is developing and the dough will become less sticky as it comes together.

First Proof

Cover the bowl with a clean kitchen towel, plastic wrap (or a shower cap! These are what I use) and let the dough rise in a warm, draft-free spot for an hour. The countertop or in the microwave (turned off, of course) works well. It should double in size and look soft and pillowy.

Preheat Your Oven

While your dough is finishing its first proof, preheat your oven to 500°F. Place an empty Dutch oven with the lid inside to heat up for 45 minutes. This creates the steamy baking environment needed for a crisp, golden crust.

Second Proof

After the first proof, it’s time for the second rise. You have two options here:

1. Using a Banneton Proofing Basket: Lightly flour the bread basket, shape the dough into a ball, and place it seam-side up. The “seam” is the side of the dough where you folded or pinched it together while shaping. (HERE is a link to my basket). If you don't have a proofing basket, lightly flour a large bowl and cover it.
2. Using Parchment Paper: Sprinkle a little bread flour onto a sheet of parchment paper, place the dough shaped into a ball on top of the sheet, and cover it with a bowl that is upside-down over so it rises into a round shape.

Let the dough proof for another hour. It should puff up slightly and feel airy to the touch.

Flouring and Scoring the Bread

Before transferring your dough to the Dutch oven, lightly flour the surface to prevent sticking. Dust your hands as well to make shaping easier.

Next, score the top with a sharp knife, razor blade, or bread lame. This isn’t just for looks, it helps the bread expand evenly as it bakes, preventing unpredictable splitting. You can go for a simple cross, a crescent line, or any design you like. A well-scored loaf not only rises beautifully but also gets that homemade, rustic touch!

Bake the Rustic Bread Loaf in a Dutch Oven

Carefully remove the hot Dutch oven from your oven (use mitts to remove the lid, it's very hot!).

If your dough is on parchment paper, lift the paper and transfer the dough (paper and all) into the Dutch oven. If it’s in a proofing basket, careful flip the dough to place it into the hot dutch oven.

Cover with the lid (again, don't forget the mitts!) and reduce the oven temperature to 450°F. Bake until the bread develops a deep golden-brown crust for about 15 minutes covered. This creates steam inside the pot, which helps the bread rise and develop a soft, chewy interior.

After 15 minutes, remove the lid and bake for another 5-10 minutes or until the crust turn golden brown and develops a beautiful crispness.

Rather than focusing solely on time, watch for color; the crust should be richly golden with some darker edges for the perfect rustic look. Bake time may vary based on the elevation or humidity level where you live.

Let Your Bread Loaf Cool, and Enjoy!

Once baked, carefully remove the rustic loaf from the Dutch oven and let it cool on a wire rack. If you tap the bottom of the bread, it should sound hollow.

As tempting as it may be, wait at least 15-20 minutes before slicing to ensure the crumb sets properly. It is most easily cut with a serrated knife. Slicing too early can make the inside of the loaf seem gummy.

Can I add mix-ins to the dough?

Absolutely, I love folding in additions to this rustic bread! Choose your favorite herbs, seeds or nuts, garlic, or cheese, and fold them in after the first proof. Avoid overloading the dough to keep the texture light. I personally love adding a touch of rosemary, but the possibilities are endless!

Perfect Rustic Toast

This rustic bread is perfect for any meal of the day, and it’s also the ultimate base for thick, crusty, toast. Slice it up for classic buttery toast, a peanut butter & jelly, or spread creamy avocado topped with cherry tomatoes, Maldon sea salt flakes, ground pepper, and chili flakes for a delicious avocado toast.

It also makes an excellent foundation for paninis or grilled sandwiches, being the best compliment for melty cheese and any of your other favorite fillings. For a few fun twists, try topping it with ricotta spread and mushrooms, or honey and fresh fruit! See the recipes below:

MUSHROOM TOAST WITH RICOTTA SPREAD

HONEY DRIZZLED RICOTTA & FRUIT ON TOAST

THE BEST HOMEMADE TOMATO SOUP & GRILLED CHEESE

Storing the Rustic Bread

To keep your homemade rustic bread fresh, allow it to cool completely before storing. The best way to maintain its texture is to avoid storing it in plastic, as this can soften the crust. Instead, wrap the bread in a clean kitchen towel or place it in a paper bag. I recommend storing your rustic bread on the counter rather than in the fridge. The refrigerator can actually dry out the bread faster because of the cool, dry air. This will help preserve the crust’s crispiness.

If you want to keep it longer, slice the bread and freeze it. Wrap the slices tightly in plastic wrap or foil and place them in a freezer bag. When you’re ready to enjoy it, simply let it thaw at room temperature or warm it up in the oven to bring back that just-baked goodness.

Gifting a Loaf of Rustic Bread

I love making homemade bread, not only for the joy of baking, but also to share it with family and friends. Wrap up a loaf with some simple twine and note, and you'll surely brighten someone's day! Sometimes the most thoughtful gifts don’t need to be extravagant - just small gestures, made with love. Try it the next time you want to share a homemade treat. Happy baking!