Best Rustic Country Bread With Honey Butter Recipes

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EFFORTLESS RUSTIC BREAD



Effortless Rustic Bread image

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.

Provided by amyw

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 6h15m

Yield 20

Number Of Ingredients 5

3 cups warm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons coarse salt
6 ½ cups all-purpose flour
½ cup cornmeal

Steps:

  • 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.
  • 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 : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g

RUSTIC COUNTRY BREAD



Rustic Country Bread image

A round loaf with a crisp crust--chewy, and great for sandwiches.

Provided by Chris

Categories     Bread     100+ Bread Machine Recipes

Time 16h40m

Yield 12

Number Of Ingredients 8

¾ cup spring water
¼ teaspoon bread machine yeast
1 ¾ cups bread flour
1 cup spring water
½ teaspoon bread machine yeast
2 cups bread flour
⅓ cup whole wheat flour
¼ teaspoon salt

Steps:

  • The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
  • The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
  • In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
  • Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g

RUSTIC COUNTRY BREAD



Rustic Country Bread image

Make and share this Rustic Country Bread recipe from Food.com.

Provided by Gingerbear

Categories     Yeast Breads

Time P1DT35m

Yield 1 large loaf

Number Of Ingredients 9

3 teaspoons active dry yeast
1 cup warm whole milk (105° to 115°)
2 tablespoons sugar
1/4 cup semolina flour or 1/4 cup cornmeal, plus additional for dusting
1/2 cup whole wheat flour
3 1/2-4 cups bread flour
1 cup warm water (105° to 115°)
1 tablespoon kosher salt
2 tablespoons unsalted butter, melted

Steps:

  • In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
  • Whisk until creamy and smooth.
  • Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
  • Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
  • Add remaining yeast, water, salt, butter and 1 cup bread flour.
  • Beat at medium speed 3 minutes, or until smooth.
  • Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
  • Dough will just clear sides of bowl.
  • (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
  • (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
  • Place in a greased bowl, turning once to coat.
  • Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
  • Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
  • Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
  • (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
  • Preheat oven to 475° for at least 30 minutes.
  • Make a slit in top of loaf with a serrated knife.
  • Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
  • Loaf is done when slightly domed and browned.
  • Cool on a rack.
  • Makes 1 large loaf.
  • Note: Dough can also be shaped into flatbread, breadsticks or rolls.

Nutrition Facts : Calories 2435.8, Fat 38.1, SaturatedFat 20.3, Cholesterol 85.5, Sodium 7108.3, Carbohydrate 449.3, Fiber 23.1, Sugar 38.9, Protein 71.2

ALICE'S RUSTIC COUNTRY BREAD



Alice's Rustic Country Bread image

This bakes up nice and crusty.. dark and delicious. You first have to make the 'sponge' and let it rest for at least 5 hours. Then you mix in more flour and water, honey and salt and let rise for two hours. It's a very soft/sticky dough.. so you'll have trouble folding it into itself... I used a rubber spatula and then just dump it into a tall greased bowl (one that isn't wide around) and let it rise again for the last 45 minutes. After that I just dump out of that greased bowl onto cornmeal dusted parchment paper.. make a criss cross with a sharp knife or razor blade and slide it off onto unglazed quarry tiles into a preheated oven. I spray a little water into the oven to create a crispy crust.

Provided by luvmybge

Categories     Yeast Breads

Time 8h40m

Yield 1 loaf

Number Of Ingredients 8

1/2 teaspoon yeast
1 cup whole wheat flour
1 cup bread flour
1 cup water (room temperature)
4 cups bread flour
1 1/3 cups water (room temperature)
2 tablespoons honey
2 teaspoons salt

Steps:

  • Stir together Sponge ingredients to form a stiff dough. Cover and let rest for at least 5 hours.
  • In mixing bowl with dough hook add the 4 cups of bread flour, 1-1/3 cups of water, 2TB honey and 2 tsp salt.
  • Cover with plastic wrap and let rise 2 hours.
  • After 2 hours, fold dough into itself and dump into an oiled bowl with the smooth side up and let rise with a dampened kitchen towel over it for 45 minutes.
  • In the meantime, preheat oven with tiles (or if you're using a stone preheat the stone in the oven to 450 degrees F.
  • After the 45 minutes second rise time is up, dump the dough onto a cornmeal dusted piece of parchment paper that you've put onto a cookie sheet. Open oven and slide the dough with the parchment paper onto the baking tiles. Spritz oven with water and close oven and bake about 35 to 40 minutes or until internal temperature of bread reaches 210 degrees F.

Nutrition Facts : Calories 2817.2, Fat 9.3, SaturatedFat 1.5, Sodium 4685.1, Carbohydrate 598.7, Fiber 30.3, Sugar 36.7, Protein 81.3

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