Best 5 Rustic Bread For The Bread Machine Recipes

RUSTIC RYE BREAD RECIPE FOR BREAD MACHINE

Steps:

• Add the water, sugar, milk, salt, and flour to the bread machine.
• Add 2 ½ teaspoons of bread machine yeast. Active dry yeast or instant yeast will work as well.
• Close the lid and set the baking cycle to Basic or White Bread Cycle. Press start.
• About 5 to 10 minutes before the end of the kneading cycle, add two teaspoons of caraway seeds.
• Let the bread machine finish the baking cycle. Once finished, remove the bread pan and place the loaf on a cooling rack for 15-20 minutes before slicing.

RUSTIC BREAD FOR THE BREAD MACHINE

Steps:

• Biga:.
• In a glass or plastic bowl,stir flour, yeast and water together with a wooden spoon until smooth.Cover with a cloth and let stand overnight.It will be kind of bubbly.
• Bread:.
• Stir together flours,sugar,salt,.
• and Vital Gluten; set aside.
• Pour starter in bread machine.
• Add water, honey, Barley Malt,butter and oil.
• Add the flour mixture.
• Make a groove in flour and add yeast.
• Set Bread machine to Dough cycle.
• Keep an eye on the machine as dough may reach the top before the end of the cycle;if this happens push it back down.
• At the end of this cycle, remove dough from machine and split it in 2.
• Shape your breads in free form or in bread pans.
• Preheat oven 400*.
• Cover breads and let them rise for 45 minutes.
• Score the loaves.
• Place in hot oven for 10 minutes.
• Reduce heat to 350* and bake another 30 minutes.
• Remove bread from pans and tap the bottom to make sure it is baked(hollow sound).If not, return bread in the oven (without the pan)for another 5 minutes.
• Tip:.
• If you do not have Barley Malt double the amount of honey.
• While the oven is preheating,I set a large pan on top of the stove and sit my breads on a cookie on this pan for the rising stage.It works all the time.

RUSTIC ITALIAN BREAD ABM

Steps:

• Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
• Set on dough setting.
• Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
• Remove when signal beeps and cycle is done.
• Preheat oven to 375°F.
• Sprinkle cornflour or cornmeal onto a baking sheet.
• Punch dough down and form into a long or oval loaf.
• Cover and let rise for 25 more minutes.
• It should be doubled again by this time.
• Uncover and slash the top with a sharp knife or razor.
• Brush all over with the beaten egg white.
• Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
• Cool.

RUSTIC COUNTRY BREAD

Steps:

• The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
• The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
• In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
• Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.