Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, rustic loaf. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Rustic Loaf is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Rustic Loaf is something which I’ve loved my entire life. They are nice and they look wonderful.

Flavors of Spain in the Southwest. Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water. Your Rustic Loaf stock images are ready. Download all free or royalty-free photos and vectors.

To begin with this recipe, we have to prepare a few ingredients. You can have rustic loaf using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Rustic Loaf:

1. Prepare For the sponge:
2. Make ready 225 ml warm water
3. Get 1 tsp fast action yeast
4. Prepare 175 g strong white bread flour
5. Get 1 tsp sugar
6. Prepare For the dough:
7. Make ready 100 g strong white flour
8. Take 75 g granary flour (or wholemeal, or spelt)
9. Make ready 1 tsp salt
10. Prepare 25 g butter, plus extra for greasing
11. Take Olive oil for kneading

View my website, rusticloaf.com, for the bread Place an order with The Rustic Loaf today! For a dessert tonight: Dark Chocolate Espresso Cake. This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf!

Steps to make Rustic Loaf:

1. Make the sponge by mixing the warm water with the sugar, then adding to the 175 g white flour. Stir to mix, then cover and leave to stand for 2 hours, after which the surface should be covered with bubbles.
2. In another bowl mix the two flours and the salt. Add the butter and rub in with your fingertips until you have an even breadcrumb texture.
3. Add the flour and butter mixture to the bubbly sponge and mix in. Cover and leave for 10 minutes.
4. Transfer the dough to an oiled work surface and stretch or push it into a rectangle then pull the top half to stretch it, fold it back on itself, fold the bottom half over, give it a quarter turn and repeat four more times. You could also just lightly knead it for a few minutes. Place it back in the bowl, oil it first, cover and leave it for 15 minutes.
5. Repeat the kneading, stretching, folding routine then cover and leave for 30 minutes. By this time the dough should be pliable and spongy. Knead and fold over again then leave for another 30 minutes.
6. Stretch, fold a few times again, then mould into shape and place in a proving basket if you have one, or in a buttered tin, or on an oiled baking tray. Leave to rise for 1 hour, or until increased in size by half.
7. Preheat the oven to 200°C/Gas 6. Tip the risen dough onto the oiled tray, slash the top with a serrated knife, flick some flour over the top and quickly place in the oven. After 10 minutes reduce the heat to 180°C/Gas 4 and bake for another 20-25 minutes. My loaf needed another 10 minutes after this.
8. It's baked when it's golden all over and sounds hollow when you tap the bottom. Cool on a wire rack for at least 30 minutes before slicing, slathering with butter and jam and eating with a post dog walk cup of tea!

This No-Knead Rustic Bread Loaf is one of the easiest bread recipes. It starts with flour, salt, yeast and water, add in a little time plus a hot dutch oven equals one crusty rustic loaf! If you ask me what makes a loaf looking like a typical Italian rustic sourdough, I would Quite often loaves are cooked seam-side up, and not seam-side down like in French breads, and the loaves. This rustic loaf is meant to be man handled. Over the course of the initial period of bulk fermentation the character of the dough transforms, and toward the end of the first ten hours it's starting to feel very.

So that’s going to wrap this up with this special food rustic loaf recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!