Rustic Homemade Bread Recipe

I’m excited to share this simple and easy, four-ingredient homemade rustic bread recipe. This recipe comes from one of my husband’s favorite patients. We call this recipe Jeff’s Bread. Every evening, Jeff mixes up two batches of this rustic homemade bread recipe and then lets it rise overnight. The next morning, he bakes it up and delivers two of these delicious loaves to wherever he goes that day. He always brings some into my husband’s office and he and his staff love this bread so much!

It’s simple to make and tastes so good! I asked Jeff if I could share his recipe and he said yes! I hope you love it as much as we do!

For these photos, I doubled the batch and baked it in a rectangular Dutch oven baker but I usually do it in a single batch and shape it into dough balls, as some of the other photos show. It can be baked in any type of Dutch oven but for the round loaves, I find that the 7-10 quart enameled Dutch ovens work the best.

Ingredients

I prefer to use a kitchen aid stand mixer.

I raise the dough in a parchment paper-lined bowl.

I use a damp dish towel to cover it. This keeps the dough from drying out.

Let rise for about 6-12 hours.

Heat up the oven with the pot inside and then place the dough into the pot, drizzle with olive oil and sea salt. Cover and bake as directed below.

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Rustic Homemade Bread Recipe

This four-ingredient bread is simple and easy to make. The hint of sea salt on top is what makes this bread so good!

Course Appetizer, Side Dish

Cuisine American, French

Keyword baking, bread, bread recipe, easy bread recipe, french bread recipe, homemade bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Equipment

• Stand Mixer
• Cast Iron or Cast Iron Enameled Dutch Oven with Lid (7-10 quart is best)

Ingredients

• 3 cups flour (I use bread flour but any kind is fine)
• 2 tsp fine sea salt
• ½ tsp yeast
• 1⅓ cup water (does not need to be warm)

Instructions

• Add 3 cups flour, 2 tsp fine sea salt, and ½ tsp yeast into the bowl of a stand mixer or a bowl if you're making without a mixer.
• Stir in 1⅓ cup water gradually until the dough is just wet enough to stay together in a ball. Cover with a damp dish towel and let sit for a minimum of six hours or longer to a maximum of twelve hours.
• Place the cast iron pot and lid into the oven and preheat to 475°.
• Dust a clean countertop with flour, pour the dough ball onto the floured surface, and fold it into the center about four times, forming a round ball. Cover with a towel again while oven and pan continue to heat up to 475°.
• Once the oven is up to temperature, take the lid off and put the dough ball into the very hot cast iron pot. Sprinkle or brush with olive oil and sea salt and replace the lid onto the pot.
• Set a timer for twenty minutes to bake the bread, then remove the lid and bake for another ten minutes or so until golden brown.
• Remove bread carefully and let cool on a wire cooking rack.

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