5-Minute, 4 Ingredients Rustic Homemade Bread (Regular and Gluten Free)

5-Minute, 4 Ingredients Rustic Homemade Bread (Regular and Gluten Free)

You won’t find a faster from scratch bread-recipe than this.  If you don’t have time for a steep learning curve on bread, this recipe will be your go-to!

NEED AN EASY BREAD RECIPE? THIS IS IT. 7 REASONS YOU’LL LOVE THIS BREAD 

  1. You’ll only need 4 basic ingredients. 
  2. The dough stays fresh for up to ten days in the fridge. 
  3. You won’t need a digital scale. 
  4. Doesn’t require a fermented dough starter. 
  5. Doesn’t require an understanding of baking percentages. 
  6. Just 5 minutes of active hands on time
  7. No special equipment needed! 

THE FASTEST WAY TO REGULAR AND GLUTEN FREE BREAD! 

Both the regular and gluten-free options make enough dough for several loaves. When you want fresh bread, just take a grapefruit sized piece of the dough from the container and shape it into a loaf. Let it rest for 40-60 minutes, then bake. Your kitchen will be as fragrant as a French bakery and your gluten-free loaves will be far superior to any you can purchase at the store!  

This recipe proves that good bread can be made simply and quickly—without a starter or an understanding of baking percentages, or gadgets you might not already have on hand. Told ya it’s a winner!

EQUIPMENT

  • Large 4-quart bowl for mixing your dough. 
  • Standard set of measuring spoons and cups
  • Wire whisk for blending dry ingredients 
  • Rubber spatula for mixing dough 
  • Large tea towel, bowl cover (cloth or plastic), or plastic wrap for covering the bowl in which the dough is rising. 
  • Bread proofing baskets, colanders, or mixing bowls
  • Dutch ovens or large heavy-bottomed pots with lids

INGREDIENTS

Flour: This recipe uses unbleached all-purpose flour, which will yield a better-smelling and tastier loaf than bleached. Bleached flour removes proteins and imparts a metallic flavor, which can leave an unpleasant aftertaste. You can also use bread flour, which is higher in protein than all purpose flour, with equal success. 

Yeast: Stick with ‘active dry yeast. Oh here’s a practical tip-store your yeast in the fridge or freezer to extend its shelf life. And, ditch the packets and buy in bulk, which gives you the flexibility of easily adjusting quantities without having to open a new packet! 

Water: It needs to be lukewarm, but what does that mean? Use 1 part boiling water to 3 parts cold water to create perfectly lukewarm water every time. The temperature of lukewarm water is between 105 to 115 degrees F.  Other than that, use filtered tap water that’s medium-hard (slightly acidic) is A-OK. 

Salt: I love that it is mined right in the USA. All natural, unrefined, and tastes great.

RECIPE TIPS:

  1. Your dough must rise in a warm, draft free spot, which will really help the first rise happen in a timely manner. Here’s a trick: set your oven to 400 degrees F and let it preheat for one minute, then shut it off. The temperature will be between 80 degrees F and 100 degrees F. You should be able to place your hands on the oven grates without burning them. Pop your dough inside! 
  2. Ya’ll this is preservative free bread so the shelf life is much shorter than even your bakery breads at the store, which contain chemical preservatives to prevent mold and increase shelf life. Without preservatives, bread lasts 2-4 days without preservatives, factoring in the temperature of your kitchen. 
  3. Use wet hands when working with bread dough so it doesn’t stick to your hands as bad. 
  4. You need parchment paper for this recipe. Learn from my previous kitchen mishaps that parchment paper and wax paper AREN’T the same thing! The difference between wax paper and parchment paper is that wax paper is typically coated with  paraffin wax to make it moisture resistant, while parchment paper is typically coated in silicone to make it heat resistant.
  5. The urge to immediately slice your oven fresh bread will be hard to resist, but honey you must, because waiting will improve the texture! The proteins in the loaf continue to cook and set as your loaf cools and reach peak flavor and texture (not sooner than 20 minutes). Plus, hot bread cuts poorly (the slices collapse) and dries out quickly. After its cooled, use a sharp serrated bread knife to go right through the crisp crust and soft crumb- YUM!

5 Minute Homemade Bread Loaf Recipe

You won't find a faster from scratch bread recipe than this. If you don't have time for a steep learning curve on bread, this recipe will be your go to!
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

  • 3 cups water (105-115 degrees)
  • 2 tbsp active dry yeast (do not use instant yeast)
  • 6 1/4 cups all purpose flour (or a combination of AP, bread and whole wheat) (use up to 6 1/2 cups of flour for denser texture)
  • 1 1/2 tbsp unrefined sea salt

Instructions
 

  • Whisk together the water and yeast in a large bowl, or any lidded (not airtight) food container.
  • Stir in flour and salt and mix with a spoon or heavy-duty stand mixer with the paddle attachment.
  • Cover (not airtight), and allow to rest at room temperature until the dough rises, approximately 2 hours. If your dough does not rise, move to a warmer location in your kitchen or add additional towels to the bowl.
  • The dough can be used immediately after the initial rise, but it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. Or, freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  • ON BAKING DAY: Thoroughly sprinkle a banneton with rice flour or cornmeal. Pull off a 1-pound (large grapefruit size) piece of dough. With wet fingers, quickly shape the dough into a tight ball by stretching the sides of the dough in on itself, folding it over and under to create a nice tight ball of dough. Pinch the sides together on the bottom and place, top-side down, into your prepared banneton (or large bowl).
  • Cover loosely with plastic wrap, overturned bowl, or towel and allow to rest for 40 minutes.
  • Preheat your oven to 425°F 30 minutes prior to baking and put a dutch oven in the oven with the lid on (10" or larger).
  • Place a piece of parchment paper over your banneton and gently flip the loaf over so that your loaf is now on the parchment side of the basket. Remove the hot dutch oven from the oven and gently place the parchment paper and loaf into the dutch oven.
  • Cover with the lid and bake for 30 minutes. If desired, remove dutch oven lid and continue baking for a few more minutes until bread is golden brown on top.
  • Remove from oven and carefully transfer bread to a cooling rack for a few minutes before slicing and enjoying.

GLUTEN FREE 5-Minute Bread Loaf Recipe

You won't find a faster, from scratch gluten-free bread recipe than this. If you don't have time for a steep learning curve on bread, this recipe will be your go-to.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

  • 7 cups gluten free flour
  • 1 tbsp active dry yeast (do not use instant)
  • 1 1/2 tbsp kosher salt
  • 2 tbsp sugar (optional)
  • 4 1/4 cup water lukewarm

Instructions
 

  • Whisk together the water and yeast in a large bowl, or any lidded (not airtight) food container.
  • Stir in flour and salt and mix with a spoon or heavy-duty stand mixer with the paddle attachment.
  • Cover (not airtight), and allow to rest at room temperature until the dough rises, approximately 2 hours. If your dough does not rise, move to a warmer location in your kitchen or add additional towels to the bowl.
  • The dough can be used immediately after the initial rise, but it is easier to handle when cold. Refridgerate it in a lidded (not airtight) contaier and use over the next 10 days. Or, freeze up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  • ON BAKING DAY: Thoroughly sprinkle a banneton with rice flour or cornmeal. Pull off a 1-pound (large grapefruit) size piece of dough. With wet fingers, quickly shape the dough into a tight ball by stretching the sides of the dough in on itself, holding it over and under to create a nice tight ball of dough. Pinch the sides together on the bottom and place, top-side down, into your prepared banneton (or large bowl).
  • Cover loosely with plastic wrap, overturned bowl, or towel and allow to rest for 40 minutes.
  • Preheat your oven to 425 degrees F, 30 minutes prior to baking and put a dutch oven in the oven with the lid on (10" or larger).
  • Place a piece of parchment paper over your banneton and gently flip the loaf over your loaf so that its now on the parchment side of the basket. Remove the hot the hot dutch oven from the oven and gently place the parchment paper and loaf into the dutch oven.
  • Cover with the lid and bake for 30 minutes. If desired, remove the dutch oven lid and continue baking for a few more minutes until the bread is golden brown on top.
  • Remove from oven and carefully transfer bread to a cooling rack for a few minutes before slicing and enjoying.

SO, WHAT’S THE PROBLEM WITH GLUTEN? 

The current state of medical research on glute-related problems is confusing even to doctors, so I’m gonna give you the gist. Certain autoimmune responses are triggered by eating wheat, barely, rye, and their variants: Celiac disease, wheat allergies, and wheat or gluten sensitivity. If you haven’t tried gluten free bread, give this one a try because the mark-up you pay in stores or at restaurants is considerable. While neither I nor my family has a gluten intolerance, I prefer to switch between regular and gluten-free breads because of the health benefits for people who aren’t allergic to it such as being low-inflammatory and easier to digest (especially when I’ve eaten richer foods in the week). Plus several of my friends are gluten-free and I love knowing how to make a few homemade staples they can enjoy when we eat together.

DUSTING FLOUR: WHAT CAN I USE?

Professional bread bakers specify using rice flour, because its easy to work with and doesn’t have a strong flavor. But plenty of home cooks commonly substitute cornmeal because, well its already sittin’ somewhere in the cupboard. The concern is that the course grind of cornmeal can get incorporated into the dough and alter its character, but I don’t buy it. Cornmeal is the dusted on homemade and store-bought english muffins so I can “bull”! But, if you want to be precise, avoid strongly flavored flours like cornstarch, arrowroot, tapioca, teff, sorghum and garbanzo. 

DON’T CUT YOUR BREAD RIGHT AWAY! 

The urge to immediately slice your oven fresh bread will be hard to resist, but honey you must, because waiting will improve the texture! The proteins in the loaf continue to cook and set as your loaf cools and reach peak flavor and texture (not sooner than 20 minutes). Plus, hot bread cuts poorly (the slices collapse) and dries out quickly. After its cooled, use a sharp serrated bread knife to go right through the crisp crust and soft crumb- YUM! 

WHAT’S THE BEST WAY TO STORE FRESHLY BAKED BREAD?

Whatever you do, DON’T store your bread inside of foil or plastic, which traps humidity and softens the crust by allowing it to absorb water. Room temperature storage is preferable, as refrigeration will actually dry out the bread faster. I’ve found that the best way to store bread is to use a freezer safe, plastic free bread bag. I especially enjoy the brand, Think4Earth, which you can find on Amazon.



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