Simona's rustic bread recipe is truly a delight that, once tried, will win your heart and taste buds. This bread is perfect for those who appreciate the authentic flavor and dense texture, characteristics of bread made with quality ingredients. The preparation process is simple but requires a bit of patience, making this recipe a pleasant activity, ideal for relaxing in the kitchen.
To achieve the best results, it is essential to choose the ingredients carefully. Start with the flour, combining white flour with whole wheat flour, but it’s good to experiment to find the proportions that suit you best. After mixing the ingredients, place them in a bowl with a lid, in a place sheltered from drafts and temperature fluctuations. The resting time is crucial; ideally, you should let the dough ferment for about 8 hours, but you can extend this period up to 24 hours if necessary. Even when you let it sit longer, make sure to keep it in the fridge and let it come to room temperature before baking.
When it’s time to shape the bread, sprinkle a generous amount of flour on a work surface. Here, you can add bran, oats, or even cornmeal to prevent sticking. Use your hands to fold the dough into four, then place it on a baking sheet. Let it rise for about 30 minutes. It is normal for the dough not to rise much at this stage.
While the dough rests, preheat the oven to 250 degrees Celsius. After the resting time has passed, place the loaf in the oven, covering it with a lid. Bake the bread for one hour. After one hour, remove the lid and let the bread dry for 10-15 minutes at 200 degrees. This step will help eliminate excess moisture, providing a crispy crust.
Once you finish baking, take the bread out of the oven and wrap it in a cloth towel to retain heat and moisture. This rustic bread recipe is perfect for enjoying fresh, but it can also be used for sandwiches, toasts, or even pastries. By making this bread regularly, you will always have a healthy, additive-free food on hand that will delight your loved ones.
To achieve the best results, it is essential to choose the ingredients carefully. Start with the flour, combining white flour with whole wheat flour, but it’s good to experiment to find the proportions that suit you best. After mixing the ingredients, place them in a bowl with a lid, in a place sheltered from drafts and temperature fluctuations. The resting time is crucial; ideally, you should let the dough ferment for about 8 hours, but you can extend this period up to 24 hours if necessary. Even when you let it sit longer, make sure to keep it in the fridge and let it come to room temperature before baking.
When it’s time to shape the bread, sprinkle a generous amount of flour on a work surface. Here, you can add bran, oats, or even cornmeal to prevent sticking. Use your hands to fold the dough into four, then place it on a baking sheet. Let it rise for about 30 minutes. It is normal for the dough not to rise much at this stage.
While the dough rests, preheat the oven to 250 degrees Celsius. After the resting time has passed, place the loaf in the oven, covering it with a lid. Bake the bread for one hour. After one hour, remove the lid and let the bread dry for 10-15 minutes at 200 degrees. This step will help eliminate excess moisture, providing a crispy crust.
Once you finish baking, take the bread out of the oven and wrap it in a cloth towel to retain heat and moisture. This rustic bread recipe is perfect for enjoying fresh, but it can also be used for sandwiches, toasts, or even pastries. By making this bread regularly, you will always have a healthy, additive-free food on hand that will delight your loved ones.
Ingredients
*600 g whole wheat flour (I buy it from a mill, additive-free) *400 g type 650 flour or another type suitable for bread *2 packets of dry yeast (14 g if from Dr. Oetker or depending on the type of yeast and the instructions on the packet) *1 tablespoon of salt *pumpkin seeds, flax seeds, sunflower seeds, sesame seeds (at each person's discretion; I have a prepared mix of the listed seeds and add 3-4 tablespoons) *850 ml warm water or at room temperature