Five-Minute Homemade Rustic Artisan Bread

/ Jodi

bread-5-minute-rustic-artisan-bread

Five-Minute Homemade Rustic Artisan Bread.

Aren’t these loaves beautiful?!  I recently found this recipe that makes homemade bread so easy!

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You can mix this dough together in five minutes.  Then it just needs to rest for two hours while you go about doing something… anything else.  After that, throw it in the fridge – for up to 14 days!  Whenever you want a fresh loaf of bread, grab a hunk of dough, and bake it.  Super simple, super delicious!

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So… disclaimer… you obviously can’t make it from start to finish in five minutes, but that really is all the longer the dough takes to mix together, and there is no kneading, so it really is a simple way to make warm, fresh, delicious homemade bread quickly and easily with just a few simple staple ingredients!

Five-Minute Homemade Rustic Artisan Bread

  • Servings: 4 1 lb loaves
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Ingredients:bread-5-minute-rustic-artisan-bread

  • 3 cups lukewarm water (approx. 100 degrees F)
  • 1 Tbsp active dry yeast
  • 1 1/2 Tbsp coarse salt (I love using Maldon Sea Salt Flakes)
  • 6 1/2 cups flour

Directions:

Pour water in large bowl.  Sprinkle with yeast and salt, and mix until dissolved.  Add flour all at once, and mix until completely incorporated.  That’s it!  Five minutes.  No kneading.

Place a clean kitchen towel over the bowl and let it sit for two hours.

After two hours, cover bowl with saran wrap (but not too tight as it needs a little vent for gases to escape), and throw it in the fridge.

Your dough is ready to use at anytime in the next 14 days.

When you are ready to bake a loaf, preheat oven to 450 degrees F.  Grab a hunk of dough with floured hands.  Do not punch it down, and do not knead or overwork it.  Gently shape as desired into a ball, loaf, rolls – whatever you like.  Place on a baking stone. (I bake absolutely EVERYthing on baking stones – cookies, bread, roasted vegetables, meatloaf, french fries – they are all I use in the oven – and the results are awesome!) You can let it rest for 30-40 minutes or bake right away – depending on the density you desire.  Dust top of dough with flour (and salt if desired).  Slash a few cuts in the dough with a serrated knife.

Place an empty metal broiler pan on bottom rack of oven and fill with warm water right before placing dough in oven.

Bake for 20-30 minutes until the crust is a rich brown color and firm to the touch.  Remove from oven and cool on wire rack.

Enjoy!

Cheers & Hugs,
Jodi

*original recipe found at Leite’s Culinara

40 thoughts on “Five-Minute Homemade Rustic Artisan Bread”

    • Kerfe – I so highly recommend baking stones. I used to sell Pampered Chef – like 20 years ago – LOL! And I have every size and shape since then and it is all I use. The baking results you get are like no other. Sometimes it takes a while to “season” the stone before you really love it and food slides right off, but then – you will not want to use anything else. I recommend you try a flat stone, and if you love it get a “bar pan” – a rectangular one with short edges for roasting vegetables and other things that may have some “juice” or would roll off.

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  4. Man that looks good!!!! Does it matter what kind of flour you use? I think I’ve got self rising flour. Should I get all purpose? I’ve tried baking break before and it never rises and is always dense. I even had one of those electric mixer monstrosities. Just last week I was look up bread machines on Amazon but I didn’t like the square shapes it produces. Maybe I’ll give it another try but let me know about the flour K?

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    • There should be a button on the bottom of the post after “Share this:” where it gives you options for many social media venues and to email or print. Let me know if you find it. 🙂

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  7. Can’t wait to try this! A friend shared a similar recipe–the NYT No-Knead Bread recipe–and for the first time, my bread came out great. I’m looking forward to scooping out a hunk of this dough and having fresh bread with weekday dinners! (Sharing on FB, too–thanks, Jodi!)

    Pam

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