Rustic White Bread

    1 hour 45 min

    This is a simple white bread made with water, flour and yeast. It's dusted with corn meal and sesame seeds on top which give it a lovely crusty edge.

    42 people made this

    Serves: 24 

    • 2 1/4 teaspoons dried active yeast
    • 475ml warm water (about 45 degrees C)
    • 1 tablespoon sugar
    • 1 tablespoon salt
    • 1kg plain flour
    • 1 tablespoon corn meal
    • 1 tablespoon sesame seeds (optional)
    • 2 tablespoons cold water

    Prep:15min  ›  Cook:45min  ›  Extra time:45min rising  ›  Ready in:1hr45min 

    1. In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in enough flour to pull the dough into a ball.
    2. On a well-floured surface, knead dough for 7 minutes, incorporating in the remaining flour. Place dough in a greased bowl. Let rise until doubled.
    3. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle corn meal on a greased baking tray; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
    4. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
    5. Turn oven to 200 degrees C/Gas Mark 6. Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

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    Reviews in English (33)


    This is a very easy and very healthy bread to make--a must for beginning bakers. I agree that there is probably more flour listed than necessary. Don't worry if you have some left over during/after kneading. I suggest the following preparation changes to make the bread come out nice and moist: 1) For the bread's second rise (step 3), place the loaves in a cold oven. Put a tray of hot water on the bottom of the oven and close the oven. Let rise until doubled (around 30-45 minutes). 2) Brush the bread with water, add the seeds if you want, and bake as indicated. Leave the tray of water in the oven along with the bread.  -  16 Mar 2004  (Review from Allrecipes US | Canada)


    You must allow the dough to rise twice, which makes the process very long. Also, kneading this bread is difficult because of the lack of water and the abundance of flour. But in the end, the bread is great. It looks really crazy when it comes out of the oven, which makes it even better I think. Who thinks that perfectly-shaped bread is fun to eat anyway? This bread is a must-try! If you've got a few spare hours of course...  -  17 Oct 2000  (Review from Allrecipes US | Canada)


    I've been looking for just such a recipe for a long time! My husband grew up in a Cuban family and always praised the bread they served.  -  01 Jul 2000  (Review from Allrecipes US | Canada)