Rustic Italian Bread Recipe, yummm...
Rustic Italian Bread has a golden, crackling crust that’s beautifully crisp on the outside, contrasting with the airy, tender crumb within. The flavor is earthy and slightly nutty, with a subtle hint of tang from the seed dough that brings complexity to each bite.
The honey, if used, adds a whisper of sweetness that doesn’t overpower but enhances the bread’s warmth and depth. Each slice is hearty yet light, with an open crumb that has just the right amount of chewiness. This bread’s natural flavors are brought to life by the salt, giving it a well-rounded, savory finish. Its interior is soft and airy, with a light springiness that’s perfect for soaking up olive oil, dipping into soups, or pairing with cheeses. The fermentation process imparts a mild aroma that’s comforting and nostalgic, reminiscent of traditional Italian baking. Rustic Italian Bread is both rustic and refined, a simple pleasure with layers of flavor that deepen with each bite.
Delicious Rustic Italian Bread recipe...
We love this Rustic Italian Bread for its balance of crisp crust and tender crumb, making it versatile for any meal or snack. Nourishing for body and soul, it provides wholesome ingredients that offer energy, support digestion, and evoke the comfort of classic homemade bread.
Recipe Ingredients...
Ingredients you will need to make this delicious Rustic Italian Bread recipe:
- Seed Dough, or starter, has a slightly tangy, fermented flavor that adds depth and complexity to the bread, giving it a rustic, artisanal quality. It develops natural yeast and flavor over time, which enhances texture and taste. A well-fermented seed dough helps achieve an airy crumb and adds probiotics, supporting gut health.
- Yeast imparts a mild, almost nutty flavor while helping the bread rise by creating air pockets throughout the dough. Choose fresh or active dry yeast with a pleasant, yeasty aroma. In addition to leavening, yeast provides B vitamins, which support energy metabolism.
- Water, lukewarm and filtered, filtered water hydrates the dough and activates the yeast, ensuring even mixing and proper fermentation. Use filtered water to prevent chlorine and impurities from affecting the dough. While water adds no flavor, it’s essential for binding ingredients and achieving the right consistency.
- All Purpose flour or Bread flour is the primary structure-building ingredient, giving the bread its hearty texture and airy crumb. Use high-quality, unbleached all-purpose or bread flour with a higher protein content for a chewier crust and more developed gluten. Flour provides complex carbohydrates, protein, and trace minerals, fueling the body.
- Kosher salt enhances the overall flavor, balancing any sweetness and bringing out the dough’s natural flavors. Use non-iodized kosher salt for clean flavor. It plays a critical role in dough strength and elasticity while supporting electrolyte balance.
- Honey (optional, can leave out or substitute sugar if you want it vegan) adds a subtle, natural sweetness that complements the bread’s earthy flavor and helps with browning. Choose raw, high-quality honey with a deep color and rich aroma. It contains antioxidants and trace minerals, promoting immune health and adding moisture to the crumb.
Recipe Tools...
- Large mixing bowl
- Wooden spoon
- Plastic wrap
- Kitchen Aid mixer + paddle attachment, hook attachment
- Medium ceramic bowl
- Baking pan, we prefer a baking stone or large cast iron skillet
- Spray bottle with filtered water
Recipe Process
How to make this delicious Rustic Italian Bread recipe:
Seed Dough Instructions
Using seed dough is super easy, if you just remember to do some quick 10 minute prep ahead of time and then stick it in the refrigerator for whenever you are ready to use it!
- In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
- Add flour and mix into a cohesive dough.
- Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
- Divide seed dough into 4 equal portions, and store any you aren’t using, in the freezer.
Rustic Italian Bread Recipe Instructions
- Set oven to 400 ℉
- Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
- Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
- Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
- Switch your Kitchen Aid mixer to the hook attachment.
- Add the flour, then salt.
- Set mixer to speed 2 and mix for 3 minutes.
- Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
- Lightly dust your hands with flour and toss some on your clean work surface.
- Form the dough into a ball.
- Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
- Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
- Allow the dough to rise for about 1 hour, size will increase by double.
- Place dough back on your floured work surface and flatten the air out.
- You are going to shape the dough into a football by first creating a rectangle.
- Next, fold the 2 long sides, toward the center so they meet in the middle.
- Flip it over and taper the ends.
- You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your dough on the baking pan and cover it loosely with a flour dusted kitchen towel.
- Leave it in a warm place and allow to rise until doubled in size, about 20 minutes.
- Slash the dough with 3 horizontal cuts, using a VERY sharp paring knife.
- Pop the loaf in the oven, and spray with water.
- Bake until dark golden brown, should sound very hollow when tapped on the bottom.
- This recipe is a great base for several variations, add herbs, olives, dried fruits, get creative bread making should be fun!
Rustic Italian Bread
Rustic Italian Bread has a golden, crackling crust that’s beautifully crisp on the outside, contrasting with the airy, tender crumb within. The flavor is earthy and slightly nutty, with a subtle hint of tang from the seed dough that brings complexity to each bite. The honey, if used, adds a whisper of sweetness that doesn’t overpower but enhances the bread’s warmth and depth. Each slice is hearty yet light, with an open crumb that has just the right amount of chewiness. This bread’s natural flavors are brought to life by the salt, giving it a well-rounded, savory finish. Its interior is soft and airy, with a light springiness that’s perfect for soaking up olive oil, dipping into soups, or pairing with cheeses. The fermentation process imparts a mild aroma that’s comforting and nostalgic, reminiscent of traditional Italian baking. Rustic Italian Bread is both rustic and refined, a simple pleasure with layers of flavor that deepen with each bite.
Equipment
- 1 Mixing bowl large
- 1 Wooden spoon
- 1 Roll of plastic wrap
- 1 Kitchen Aid stand mixer
- 1 Paddle attachment
- 1 Hook attachment
- 1 Mixing bowl medium
- 1 Baking stone or cast iron skillet
- 1 Spray bottle with filtered water
Ingredients
Seed Dough Ingredients
- 1 cup 120g All-purpose or bread flour (unbleached)
- 1/2 cup 120ml Filtered water, lukewarm (about 100°F/38°C)
- 1/4 teaspoon Active dry yeast or 1/8 teaspoon instant yeast
Bread Dough Ingredients
- 2 1/2 cups All-purpose or bread flour unbleached
- 1 cup Whole wheat bread flour or regular whole wheat flour
- 1 tsp Yeast
- 2 tsp Kosher salt
- 1 tsp Honey optional
Instructions
Seed Dough Instructions
- In a medium mixing bowl, add lukewarm filtered water and yeast and place in a warm spot (70-75 F) for 10 minutes to allow the yeast to bloom.
- Add flour and mix into a cohesive dough.
- Wrap with plastic wrap and place in the refrigerator for 24 hours to 5 days.
- Divide seed dough into 4 equal portions, and store any you aren't using, in the freezer.
Bread Recipe Instructions
- Set oven to 400 ℉
- Place the seed dough, lukewarm water, honey and yeast (if using) in a large Kitchen Aid mixer bowl.
- Fit mixer with paddle attachment, set to stir setting and mix for 1 minute.
- Place the bowl in a warm spot, I like the top of the oven for this, and allow the yeast to bloom. About 10 minutes.
- Switch your Kitchen Aid mixer to the hook attachment.
- Add the flour, then salt.
- Set mixer to speed 2 and mix for 3 minutes.
- Increase speed to setting 4 and continue mixing until the dough is smooth, elastic and pulls away from the sides of the bowl, about 15 minutes.
- Lightly dust your hands with flour and toss some on your clean work surface.
- Form the dough into a ball.
- Cut the dough into 4 equal parts. Store 3 portions in the freezer for a later use (Ziploc freezer bags work great).
- Lightly coat a ceramic bowl with 2 tbs of olive oil and place your dough ball inside, wrap with plastic wrap and place the bowl near your oven or a warm area (70-75 ℉).
- Allow the dough to rise for about 1 hour, size will increase by double.
- Place dough back on your floured work surface and flatten the air out.
- You are going to shape the dough into a football by first creating a rectangle.
- Next, fold the 2 long sides, toward the center so they meet in the middle.
- Flip it over and taper the ends.
- You really can get creative with your baking pan here, but if you have it, a baking stone (or cast iron skillet) works the best! Whatever you are using, dust it lightly with flour and cornmeal. Place your dough on the baking pan and cover it loosely with a flour dusted kitchen towel.
- Leave it in a warm place and allow to rise until doubled in size, about 20 minutes.
- Slash the dough with 3 horizontal cuts, using a VERY sharp paring knife.
- Pop the loaf in the oven, and spray with water.
- Bake until dark golden brown, should sound very hollow when tapped on the bottom.
- This recipe is a great base for several variations, add herbs, olives, dried fruits, get creative bread making should be fun!
When you eat well, you live well—and food should make you feel truly alive!
Becoming attuned to your body and noticing how it feels after your meal helps you become aware of what foods may or may not be the best idea for you to eat.
No one knows your body as well as you do, so instead of following prescriptive diets, listen to your inner cues. This mindful approach helps us eat in a way that supports our overall well-being.
Let’s make cooking at home a joyful, soul-nourishing experience that enriches your life in every way!
