Rustic bread combines durum wheat semolina flour with soft wheat flour to create a loaf that is both hearty and tender. With a golden crust and fragrant crumb, it’s perfect for slicing, classic-italian-bruschetta , sandwiches or enjoying with butter and olive oil.

Makes 600 g loaf, Preparation 20 mins + rising 4 hrs, Cooking 35-40 mins

  • 400 g durum wheat semolina flour, sifted
  • 200 g Italian ‘0’ wheat flour or Plain Flour/AP Flour, sifted
  • 400 ml lukewarm water + 40 ml lukewarm water
  • 6 g fresh brewer’s yeast or 2,5 g of dried yeast, to dissolve in lukewarm water
  • 1 teaspoon honey or caster sugar to dissolve along with yeast
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 12 g fine salt (about 2 teaspoons)

 

Method

Dissolve the yeast in half a glass of lukewarm water with the honey or sugar. Leave about 10 minutes until frothy.

Combine both flours in a large bowl. Add the water with dissolved yeast and the EVOO. Stir while gradually adding the remaining water. Knead for 5 minutes, then add the salt and knead vigorously for another 10 minutes, until smooth and elastic.

Cover with a warm cloth and leave in a warm place (e.g., oven turned off with light on) for 2 hours, folding a couple of times until doubled in size.

Turn dough onto a floured surface. Shape into a round or oval loaf, dust lightly with flour, place on a lined baking tray, and make small incisions on top. Cover and let rise for another 2 hours.

Preheat oven to 220°C (425°F / Gas 7). Bake in static oven for 10 minutes, then reduce temperature to 200°C (400°F / Gas 6) and bake for 20–25 minutes, until golden crust forms.

Cool on a wire rack before slicing.

 

 

Storage Tips

  • Keep in a paper bag to maintain a crisp crust.

  • Slice and freeze for longer storage.

 

 

 

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