Alexey's Rustic Farm Bread

Our tenant, Alexey, has been baking bread for a long time and was always saying this is THE easiest recipe ever. Finally he gave me the recipe and I can concur, it truly is! I've never baked a bread in my life and gave it a go, and it was as promised. The easiest recipe ever, and truly like those rustic breads with the crisp hard crust outside and all the soft goodness inside.

The best part? No kneading at all!

And if I can do it, so can you! 

This makes one small - medium loaf 

INGREDIENTS

500 g good quality flour (like Eureka Mills White Bread Wheat Flour)*

1tsp (2ml) fine salt

1tsp (2ml) sugar* optional, see notes 

7,5ml  instant yeast

1 and 1/4 cup warm water

METHOD

1. In a large round mixing bowl, add all the dry ingredients and mix together.

2. Add the warm water and stir to combine. 

3. Cover the bowl, and let sit for 2 to 3 hours to rise, or until you are happy with the risen product.

4. Preheat your oven to 210 degrees Celsius (fan assisted)

5. Sprinkle some flour onto your baking tray, or if you are using a bread loaf tin grease it with some butter or non stick cooking spray.

6. Sprinkle some flour onto the dough and remove dough from bowl. Shape into a loaf on the floured tray. Sprinkle some flour over.

7. Bake for 15 minutes and check. If nicely risen, adjust the temperature to about 180/190 degrees for another 15 minutes. 

8. Check for doneness and if some dough still sticks to your testing stick, let it bake until the bread is to your liking and the stick comes out clean. 

9. Let stand for 10 minutes before slicing.

NOTES

Since I haven't done this too often, this is my notes and experience. 

As all bread recipes differ, so does ovens. I used a fan assisted oven, and Alexey a gas oven. We both got the same result, mine just took a little longer! 

The dough is really sticky, so you might want to lightly oil your bowl. I haven't this time but will try next time.  And also oil my hands before I take it out.

You can cover your bowl with a lid or with clingwrap or a damp teacloth if that's what you have. The covered risen dough can be stored in the fridge overnight. Let stand for about 40 minutes (and have a oven preheated) before baking. 

You can use any white bread flour you like; I just used Eureka since that's what Alexey uses and I can see why. It may be a little more expensive, but I think worth it. 

*Sugar assists in a faster rising time, but might also make for a slightly sweeter tasting bread. The crust will be more pliable too. It's not crucial to add sugar; it depends on the result you want to achieve. Thus it has it's pro's and con's. 

Happy baking!