This is a list of 20 rustic bread recipes that you are able to make without a bread machine. And that's a win for me, as I don't have a bread machine and I don't have any fancy techniques up my sleeve. Let's check them out.
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Classic Peasant Bread
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First up is classic peasant bread. This one is made from five basic pantry ingredients: flour, sugar, yeast, salt, and water.
Ingredients
Method
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Cover bowl with plastic wrap and let rise at room temperature for 2 hours until doubled in size.
- Grease two 1-quart oven-safe bowls with butter. Divide dough in half and place each half into a prepared bowl. Let rise for 30 minutes.
- Preheat oven to 425°F. Brush tops of loaves with melted butter.
- Bake for 15 minutes, then reduce heat to 375°F and bake for an additional 30 minutes until golden brown and bread sounds hollow when tapped.
- Remove from bowls and cool on a wire rack for at least 10 minutes before slicing.
Cornmeal Peasant Bread
You are going to fold cornmeal into the flour, giving you little golden pockets and an extra crunch on your crust. This one is perfect to serve with warm butter, honey, or even alongside some chili.
Ingredients
Method
- In a large bowl, whisk together warm water, yeast, and honey. Let stand for 5 minutes until mixture is foamy.
- Add flour, 1 cup cornmeal, and salt to the yeast mixture. Stir with a wooden spoon until well combined and a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2 hours until doubled.
- Grease two 1-quart oven-safe bowls with butter and dust with the remaining cornmeal. Divide dough between the two bowls and let rise for 30 minutes.
- Preheat oven to 425°F. Brush the tops of the loaves generously with melted butter.
- Bake for 15 minutes at 425°F, then reduce temperature to 375°F and continue baking for 30 more minutes until tops are deep golden brown.
- Turn loaves out onto a cooling rack and let cool for at least 15 minutes before serving.
Thyme Dinner Rolls
These thyme dinner rolls are perfect for dinners or potlucks. They are going to have the perfect golden, glossy tops and a soft interior. I like to make these ahead because overnight they are actually going to have a second rise that happens in the fridge before baking fresh. You'll want to use fresh thyme with these specifically to really bring that flavor to life here.
Ingredients
Method
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy. Add melted butter, egg, and chopped thyme, whisking to combine.
- Add flour and salt to the wet ingredients. Stir until a soft dough forms, then turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
- Punch down dough and divide into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges underneath. Place rolls in a greased 9x13-inch baking dish, spacing them evenly.
- Cover rolls with a towel and let rise for 30-40 minutes until puffy and touching each other.
- Preheat oven to 375°F. Brush rolls with melted butter and bake for 16-18 minutes until golden brown on top.
- Remove from oven and brush with additional butter. Serve warm.
Everything Bagel Bread
This everything bagel bread is simply made by throwing in everything bagel seasoning. And the trick for this one is to use an egg wash before adding the seasoning, so it really sticks and helps form a beautiful, golden, seasoned crust. This one is perfect for sandwiches, toast, or even school lunches. And the dough is perfect for beginners, which is an added bonus for me.
Ingredients
Method
- In a large bowl, combine bread flour, yeast, salt, and sugar.
- Add warm water and olive oil, stirring until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and shape into a round or oval loaf, then place on a parchment-lined baking sheet.
- Cover and let rise for another 30 minutes while preheating oven to 375°F.
- Brush the top of the loaf with beaten egg and generously sprinkle with everything bagel seasoning.
- Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F.
- Cool on a wire rack for at least 20 minutes before slicing.
Whole Wheat Peasant Bread
This is just a whole-wheat version that, again, requires no kneading. You're just gonna stir, let it rise, and bake it covered in a Dutch oven, which will give you an artisan-style crust without any special equipment. This is perfect for a busy weeknight bread that will stay fresh for days.
Ingredients
Method
- In a large bowl, whisk together whole wheat flour, all-purpose flour, yeast, and salt.
- Add honey and warm water, stirring with a wooden spoon until all flour is incorporated and a sticky dough forms (do not knead).
- Cover bowl tightly with plastic wrap and let rise at room temperature for 1 to 2 hours until doubled in size.
- Preheat oven to 425°F and place a Dutch oven with its lid inside to heat for 30 minutes.
- Carefully remove hot Dutch oven, grease the inside with olive oil, and scrape the risen dough into the pot.
- Cover with lid and bake for 30 minutes, then remove lid and bake an additional 12-15 minutes until deeply golden.
- Remove bread from pot immediately and cool on a wire rack for at least 30 minutes before slicing.
Artisan Country Loaf
This artisan country loaf is another one you are going to bake in a hot Dutch oven because you want the steam to be trapped, mimicking a professional bakery oven. Scoring the top on this one is actually a much-needed technique. You're not just doing that to make this one look pretty. Be sure that you don't skip that step. You want to allow your dough to rest overnight on this one and watch it come together perfectly.
Ingredients
Method
- In a large bowl, combine bread flour, yeast, and salt, then add cool water and mix until no dry flour remains.
- Cover bowl with plastic wrap and let rest at room temperature for 12-18 hours until surface is bubbly and dough has more than doubled.
- Turn dough out onto a well-floured surface, gently shape into a round by folding edges toward center, then let rest seam-side down for 15 minutes.
- Shape dough into a tight ball by pulling edges underneath, then place seam-side down in a bowl lined with a heavily floured kitchen towel.
- Cover and let rise for 1 1/2 to 2 hours until nearly doubled.
- Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes.
- Carefully turn dough out onto a piece of parchment paper, score the top with a sharp knife in one decisive slash, and lower into the hot pot using the parchment.
- Cover and bake for 30 minutes, then uncover and bake 12-15 minutes more until deep golden brown with an internal temperature of 205°F.
- Transfer to a wire rack and cool completely for at least 1 hour before slicing to allow the crumb to set properly.
No-Knead Ciabatta Bread
This no-knead ciabatta bread relies heavily on overnight fermentation. Your dough is deliberately wet and sticky, which will produce an open, pillowy crumb. This one is sure to impress. It's going to be the perfect bread to dip in olive oil, use for sandwiches, or even make into bruschetta.
Ingredients
Method
- In a large bowl, whisk together the bread flour, yeast, and salt until combined.
- Add the warm water and stir with a wooden spoon until a sticky, shaggy dough forms with no dry flour remaining.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has more than doubled in size.
- Generously flour a work surface and turn the dough out onto it, then dust the top with more flour.
- Gently shape the dough into a rectangle, then cut it in half to form two loaves.
- Transfer each loaf to a parchment-lined baking sheet, cover loosely with a kitchen towel, and let rest for 1 hour.
- Preheat your oven to 425°F and place a metal pan on the bottom rack.
- Just before baking, add 1 cup of hot water to the metal pan to create steam, then immediately place the bread in the oven.
- Bake for 40 to 45 minutes until the ciabatta is deep golden brown and sounds hollow when tapped on the bottom, then cool on a wire rack for at least 30 minutes before slicing.
Dutch Oven No-Knead
This Dutch oven no-knead bread is the famous minimal-effort, rustic bread because it takes only about 5 minutes of hands-on work. This is going to rise and bake in a preheated Dutch oven, giving you the perfect steam and final crust that you can hang your hat on.
Ingredients
Method
- In a large bowl, whisk together the flour, yeast, and salt until evenly distributed.
- Add the warm water and stir with a wooden spoon until a sticky dough forms and no dry flour remains.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours until the dough is bubbly, has doubled in size, and the surface is dotted with bubbles.
- Place a piece of parchment paper on your counter and dust it generously with flour, then turn the dough out onto it.
- With floured hands, gently shape the dough into a round ball, folding the edges underneath, then cover loosely with plastic wrap and let rest for 1 to 2 hours.
- About 30 minutes before the dough is ready, place your Dutch oven with the lid on in the oven and preheat to 450°F.
- Carefully remove the hot Dutch oven, lift the parchment paper with the dough and lower it into the pot, then cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Onion Rosemary Focaccia
Focaccia is that friendly gateway yeast bread perfect for beginners. It is very forgiving, it's adaptable, and it is drenched in olive oil. Poking the dough is going to create pools for your oil that really bring this one together. And that onion and rosemary flavor is sure to make this one stand out.
Ingredients
Method
- In a large bowl, combine the flour, yeast, and salt, then add the warm water and 4 tablespoons of olive oil, stirring until a wet, sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours until doubled in size.
- While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the sliced onions, stirring occasionally, for 15 to 20 minutes until golden and caramelized, then set aside.
- Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and spread it around to coat the bottom and sides.
- Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, using oiled fingers if the dough is sticky.
- Cover the pan loosely with a kitchen towel and let the dough rest for 30 minutes until puffy.
- Preheat your oven to 425°F.
- Using your fingers, dimple the entire surface of the dough, creating deep indentations, then drizzle with 2 more tablespoons of olive oil.
- Scatter the caramelized onions and chopped rosemary evenly over the top, then sprinkle with flaky sea salt.
- Bake for 20 to 25 minutes until the focaccia is golden brown on top and the edges are crispy, then let cool in the pan for 10 minutes before slicing and serving.
Rustic Garlic Loaf
This rustic garlic loaf has garlic baked directly into the bread instead of brushing it on after. That way, you have pockets that run throughout your bread filled with caramelized garlic, really bringing the flavor to life in this one. This is the perfect loaf to serve with pasta, as it tastes like Italian-restaurant quality done right at home.
Ingredients
Method
- In a large bowl, combine warm water, yeast, and sugar, and let stand for 5 minutes until foamy.
- Add flour, minced garlic, olive oil, and salt, mixing until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
- Punch down dough and shape into a round or oval loaf, then place on a parchment-lined baking sheet.
- Cover and let rise for another 30 minutes while preheating oven to 425°F.
- Score the top of the loaf with a sharp knife and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for at least 15 minutes before slicing.
Herb-Infused Rustic Bread
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This herb-infused rustic bread is made with rosemary, thyme, and oregano, but you can definitely use whatever herbs you have on hand or are growing, which would make it even better to have that added freshness in this one. You're going to work those herbs into your dough during kneading.
And if you crush dried herbs between your fingers, you'll release even more oil and fragrance, which will really bring this one to life and make it that much more impressive.
Ingredients
Method
- Dissolve yeast and honey in warm water and let stand for 5 minutes until bubbly.
- In a large mixing bowl, combine flour, salt, rosemary, thyme, and oregano.
- Pour the yeast mixture and olive oil into the flour mixture and stir until a rough dough forms.
- Knead the dough on a floured surface for 10 minutes, working the herbs evenly throughout, until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
- Shape the dough into a round boule and place on a parchment-lined baking sheet, then let rise for 45 minutes.
- Preheat oven to 450°F and score the top of the loaf with a sharp knife in a crosshatch pattern.
- Bake for 35-40 minutes until the crust is deep golden brown and the internal temperature reaches 200°F, then cool completely on a wire rack.
Olive Rustic Bread
This olive rustic bread is made with Kalamata olives, which have a very deep and rich flavor that a lot of people appreciate. And mixing this into the bread after drying them really well is going to be what makes this one come together. The olives will release moisture as this one bakes, making your bread very soft and very enjoyable.
Ingredients
Method
- Combine warm water, yeast, and sugar in a bowl and let stand for 5-7 minutes until foamy.
- Mix together flour, salt, and black pepper in a large bowl.
- Add the yeast mixture and olive oil to the flour, stirring until a sticky dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth, then flatten slightly and fold in the chopped olives, kneading gently to distribute.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1.5 hours until doubled in size.
- Turn dough out onto a floured surface, shape into an oval loaf, and place on a parchment-lined baking sheet.
- Cover loosely and let rise for 40 minutes, then preheat oven to 425°F.
- Score the top with 3-4 diagonal slashes, bake for 35-38 minutes until golden brown and crusty, then cool on a wire rack for 20 minutes before serving.
Seeded Artisan Loaf
This seeded artisan loaf is made with sesame, sunflower, flax, and poppy seeds, giving it a very nutty, crunchy crust. This one is perfect for beginners because the seeds here are going to add moisture, which can perfectly cover up imperfect shaping of your bread, which is certainly a win for me. Being sure to do an egg or water wash on this will help your seeds actually stick.
Ingredients
Method
- In a large bowl, dissolve yeast in warm water and let stand for 5 minutes until foamy.
- Add honey, salt, and 1/4 cup mixed seeds to the yeast mixture and stir to combine.
- Gradually add flour, stirring until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
- Punch down dough and shape into a round loaf, then place on a parchment-lined baking sheet.
- Cover and let rise for another 45 minutes until puffy.
- Preheat oven to 425°F and brush the top of the loaf with egg white, then sprinkle generously with remaining seeds.
- Slash the top with a sharp knife, place in the oven, and bake for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Spelt Wheat Bread
This is an easy entry point into ancient grains because it's slightly sweet, nutty, and less dense than regular whole wheat. You don't want to overwork your dough on this one because spelled's gluten is a lot more delicate. Just mix this one minimally and let it do the work. This will stay fresh for several days as long as you keep it wrapped in a towel.
Ingredients
Method
- Combine warm water, yeast, and honey in a large bowl and let sit for 5-10 minutes until foamy.
- Add olive oil, salt, and spelt flour to the yeast mixture and stir until well combined.
- Gradually add bread flour, stirring gently until dough just comes together, being careful not to overmix.
- Turn dough onto a lightly floured surface and knead gently for 5-6 minutes until smooth but still slightly soft.
- Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Gently shape into a loaf and place in a greased 9x5-inch loaf pan.
- Cover and let rise for 40-45 minutes until dough rises about 1 inch above the pan.
- Preheat oven to 375°F and bake for 30-35 minutes until golden brown and internal temperature reaches 190°F.
Kamut Artisan Bread
Kamut is an ancient grain, and it makes this artisan bread one that will stand out because it is naturally buttery and almost has a honey flavor, with a warm amber color in your crumb, which is really pretty. This one has a long, slow rise, so you would start it in the morning, bake it in the late afternoon, and you will have a flavor that develops beautifully.
Ingredients
Method
- Dissolve yeast and sugar in warm water and let stand for 5 minutes until bubbly.
- Add kamut flour, salt, and olive oil to the yeast mixture and stir until combined.
- Gradually add bread flour, mixing until a sticky dough forms.
- Knead on a floured surface for 10 minutes until dough becomes smooth and elastic.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours until doubled in size.
- Turn dough out onto a floured surface, gently shape into a round boule, and place on a parchment-lined baking sheet.
- Cover loosely and let rise for 1 hour until puffy.
- Preheat oven to 450°F, slash the top of the loaf with a sharp knife in a crosshatch pattern, and bake for 40-45 minutes until the crust is deep golden brown and the bread sounds hollow when tapped.
Sesame Seed Bread
Something about sesame seeds just really steps up bread, in my opinion, and this sesame-studded loaf is no different. You are making this one by hand with no special equipment. The seeds are just adding a nutty flavor and crunch for you.
This isn't just about looks. You want to do an egg or water wash beforehand to ensure those seeds actually stick. And you can also add some black sesame seeds alongside the white for some contrast and really step this one up a notch.
Ingredients
Method
- In a large bowl, combine warm water, yeast, and honey, and let stand for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, then place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Punch down dough, shape into a round or oval loaf, and place on a parchment-lined baking sheet.
- Brush the loaf generously with egg wash and sprinkle sesame seeds all over the top, pressing gently to adhere.
- Let rise for another 30 minutes, then bake at 375°F for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Dukkah Crusted Loaf
If you haven’t tried dukkah before, you’re in for something delicious. This Egyptian blend of nuts, seeds, and warm spices can make even simple bread taste amazing. Each bite is crunchy and packed with flavor, so you won’t miss the butter at all.
Ingredients
Method
- Dissolve yeast and sugar in warm water and let stand for 5-10 minutes until bubbly and activated.
- Mix in flour, salt, and 2 tablespoons of olive oil until a rough dough forms, then knead on a floured surface for 10 minutes until smooth.
- Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Turn dough out onto a work surface, shape into a round boule, and place on a parchment-lined baking sheet.
- Brush the entire surface of the loaf with water and remaining olive oil, then press dukkah generously all over the top and sides of the bread.
- Let rise for 30-40 minutes, then slash the top with a sharp knife and bake at 400°F for 35-40 minutes until the crust is deep golden and crispy.
Rustic Potato Bread
This rustic potato bread is a great way to use leftover mashed potatoes. Even if they've already been mixed with butter and cream, that actually gives you a softer and longer-lasting loaf. This dough is stickier than a baker might be used to, and the rise will take a bit longer since the potatoes slow the yeast. But once it is done, you have a loaf that is sure to impress.
Ingredients
Method
- Combine warm milk, yeast, and sugar in a large mixing bowl and let stand for 5 minutes until foamy.
- Add mashed potatoes, melted butter, egg, and salt to the yeast mixture and stir until well combined.
- Gradually add flour, one cup at a time, mixing until a soft, slightly sticky dough forms.
- Knead the dough on a floured surface for 8-10 minutes, adding small amounts of flour only if needed, until the dough is smooth but still tacky.
- Place in a greased bowl, cover, and let rise for 1.5 to 2 hours until doubled in size.
- Shape into a round loaf, place in a greased 9-inch round pan or on a baking sheet, let rise for 45 minutes, then bake at 375°F for 40-45 minutes until golden brown and hollow-sounding when tapped.
Walnut Cranberry Bread
I love adding fruits into bread, and this walnut cranberry bread is one that is sure to impress. It does have fall and winter vibes, but you can certainly make this one year-round. You're going to be tossing in some toasted walnuts and tart dried cranberries, and even though they are dried, those cranberries are going to come to life and really release some flavor in the baking.
Ingredients
Method
- In a large bowl, combine warm water, yeast, and honey. Let stand for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then fold in the toasted walnuts and cranberries.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
- Punch down the dough and shape into a round loaf. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. Score the top of the loaf with a sharp knife in a crosshatch pattern.
- Bake for 40-45 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
Cheesy Herb Pull-Apart
This cheesy herb pull-apart bread is definitely one you want to serve on your next pasta night because it has Italian restaurant vibes. This one looks complex, but it's simply dough cut into squares and stacked. That cheese, of course, is going to be a win with the kiddos, and the garlic, butter, and fresh herbs just bring this one together.
Ingredients
Method
- In a large bowl, combine warm milk, warm water, yeast, and sugar. Let stand for 5 minutes until foamy. Add 1/4 cup melted butter, salt, and flour. Mix until a soft dough forms.
- Knead the dough on a floured surface for 6-8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- In a small bowl, combine the minced garlic, parsley, and rosemary with 1/2 cup melted butter. In another bowl, mix together the mozzarella and cheddar cheeses.
- Roll out the dough into a large rectangle about 1/4-inch thick. Cut into 2-inch squares.
- Brush each square with the herb butter mixture and sprinkle with cheese. Stack 5-6 squares together and place stacks on their sides in a greased 9x5-inch loaf pan. Repeat until all dough is used.
- Cover and let rise for 30 minutes. Preheat oven to 350°F.
- Brush the top with remaining herb butter and bake for 30-35 minutes until golden brown and cheese is melted. Let cool for 10 minutes before serving warm.
