Rustic Artisan Bread with Fresh Milled Flour
Servings 1 loaf
A gorgeous artisan yeast bread with a crisp crust. Make a loaf in under 2 hours and enjoy with your favorite soup or dip. This is the perfect last-minute or beginner-friendly recipe!
Equipment
- Large mixing bowl and spoon
- Dutch oven pan with lid
Ingredients
- 4 cups (560 grams) freshly milled whole wheat flour
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 2 cups warm water
Instructions
Mixing the Dough
- In a large mixing bowl, combine the flour, salt, and yeast.
- Slowly pour in the water and mix the ingredients until a rough dough forms. You may shape it into a ball, if desired. This is a very rustic bread, and there is no need to work on forming the gluten by kneading it.
First and Only Rise
- Cover the bowl and let it sit for 1-2 hours, until doubled in size.
Shaping the Bread
- About 30 minutes before baking your bread, preheat the oven to 475 degrees fahrenheit, with a lidded dutch oven inside the oven, preheating at the same time.
- Turn the bread onto a floured surface and carefully shape it into a round dough ball, or whatever shape your dutch oven happens to be. Don’t handle it too much, as you want a shaggy, rustic looking dough, for a rustic looking loaf.
- Once shaped, transfer it onto parchment paper and sprinkle or rub flour over the top.
Baking Instructions
- Drop the dough into the heated dutch oven and score the top to allow for some expansion (and to make it look really cool).
- Bake for 25 minutes with the lid on, then reduce the temperature to 400 degrees and bake for another 15 minutes with the lid off.
- Let cool completely before slicing into the bread.