Yes, you can make a beautiful Homemade Rustic Bread Recipe without yeast, proof, or rise. Made quickly + easily. And very good.
Why Homemade Rustic Bread Recipe?
This year was the year of yeast shortages (along with toilet paper, hand sanitizer, and Lysol wipes). But don’t be afraid. Because if we’ve ever had any other shortage of yeast envelopes (or if your pantry simply ran out and you don’t want to do an emergency grocery run), I’ve got you guys totally covered.
With a very short ingredient list, this quick bread comes together really fast. And when I say fast I mean Fast. not high. No proof. do not wait.
Nope, simply mix, shape and bake. Let cool, cut into strips, and serve with your favorite jams. Or roast them a bit and make them your favorite turkey flavor.
I prefer the former, especially when it’s warm from the oven!
Homemade Rustic Bread Recipe
Yes, you can make beautiful homemade rustic bread without yeast, proof, or rise. Made quickly + easily. And very good.
- 3 1/2 cups all-purpose flour*
- 2 tablespoons of sugar
- 1 1/4 teaspoon kosher salt
- 1 1/4 teaspoon baking soda
- 1 1/2 cups milk
- 1/4 cup melted unsalted butter
- 1 tablespoon oats
Homemade Rustic Bread Recipe direction:
- Preheat the oven to 375 degrees Fahrenheit. Place a 10-inch cast-iron skillet or Dutch oven in the oven.
- In a large bowl, combine flour, sugar, salt, and baking soda.
- In a large glass measuring cup or another bowl, whisk together the milk and butter. Pour the mixture over the dry ingredients and stir with a rubber spatula until a moist, sticky dough forms.
- Working on a lightly floured surface, gently knead the dough several times, forming the dough into an 8-inch round, 1-inch thick, adding additional flour as needed.
- Put the dough in the prepared pan. Using a sharp or lame bread knife, cut 1/2 inch deep “X” into the top of the bread; Brush with extra butter and sprinkle with rolled oats.
- Place in oven and bake until golden brown and bottom of bread look hollow when tapped, about 35 minutes.
- Her feet are warm.
* Whole wheat flour can be substituted or a combination of all-purpose flour + whole wheat flour.