Looking for easy rustic bread recipes? Here are 20 crusty, homemade loaves and flatbreads that taste like they came from a bakery.

There’s nothing like pulling a crackly, golden loaf out of the oven and hearing it crunch as you slice it.

This list starts with foolproof no-knead loaves and works up to focaccia, ciabatta and baguettes, plus a few breads you can make on the grill, in cast iron or over a campfire.

Most of them use just flour, water, salt and yeast, and none of them need a stand mixer.

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EASY RUSTIC BREAD RECIPES

1. No-Knead Crusty Dutch Oven Bread

Four simple ingredients and an overnight rest turn into a bakery-style loaf with a crackly crust and chewy, holey center.

If you’ve never baked bread before, start right here.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups warm water

Instructions:

1. Stir the flour, salt and yeast together, then add the water and mix into a shaggy dough.
2. Cover and let rise at room temperature for 12 to 18 hours.
3. Turn the dough onto a floured surface and fold it into a ball, then rest 30 minutes on parchment.
4. Heat a Dutch oven inside a 450°F oven for 30 minutes.
5. Drop the dough in on its parchment and bake covered 30 minutes, then uncovered 12 to 15 minutes until deep golden.

2. Rustic Sourdough Boule

A classic round sourdough loaf with a tangy crumb, blistered crust and a pretty scored top.

Sourdough takes some practice (my first few loaves were flat), but the flavor is worth every try.

Ingredients:

• 100 g active sourdough starter
• 375 g warm water
• 500 g bread flour
• 10 g salt

Instructions:

1. Mix the starter and water, then add the flour and salt and mix until no dry bits remain.
2. Do 4 sets of stretch and folds, 30 minutes apart, over 2 hours.
3. Let the dough bulk rise until puffy and about 50% bigger, 4 to 8 hours.
4. Shape into a tight round, place in a floured basket and refrigerate overnight.
5. Score the top and bake in a preheated Dutch oven at 475°F, 20 minutes covered and 20 to 25 uncovered.

💡 Tip: Your starter is ready when a spoonful floats in water, usually 4 to 8 hours after feeding.

3. Rosemary Garlic Focaccia

Pillowy focaccia gets dimpled with olive oil, fresh rosemary and garlic, then baked until golden and crisp on the bottom.

Don’t be shy with the olive oil, because it’s what makes the crust.

Ingredients:

• 4 cups all-purpose flour
• 2 tsp salt
• 2 1/4 tsp instant yeast
• 2 cups warm water
• 1/2 cup olive oil, divided
• 4 cloves garlic, thinly sliced
• 2 sprigs rosemary
• Flaky salt

Instructions:

1. Mix the flour, salt, yeast and water into a sticky dough, cover and rise 2 hours.
2. Pour 1/4 cup olive oil into a 9×13 pan and spread the dough into it.
3. Let it rise 45 minutes until puffy.
4. Dimple deeply with oiled fingers, then top with garlic, rosemary, remaining oil and flaky salt.
5. Bake at 425°F for 22 to 25 minutes until golden.

4. Traditional Irish Soda Bread

This quick bread uses baking soda and buttermilk instead of yeast, so it goes from bowl to oven in 10 minutes.

The deep cross on top isn’t just for looks, it helps the thick loaf bake evenly.

Ingredients:

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 3/4 cups buttermilk

Instructions:

1. Heat the oven to 425°F and dust a baking sheet with flour.
2. Whisk the flour, baking soda and salt.
3. Pour in the buttermilk and stir until just combined.
4. Shape into a round, place on the sheet and cut a deep cross on top.
5. Bake 35 to 40 minutes until it sounds hollow when tapped on the bottom.

5. Homemade Rustic Ciabatta

Ciabatta has a thin, crisp crust and a super open, airy crumb that’s perfect for sandwiches and panini.

The dough is very wet and sticky, which is exactly what you want here.

Ingredients:

• 4 cups bread flour
• 2 tsp salt
• 1 tsp instant yeast
• 2 cups warm water
• Olive oil

Instructions:

1. Mix all the ingredients into a very wet dough.
2. Do 4 sets of stretch and folds in the bowl, 30 minutes apart.
3. Let rise 1 hour, then turn onto a well-floured surface.
4. Gently cut into 2 rectangles without deflating and rest 45 minutes.
5. Bake at 450°F on a hot stone or sheet for 22 to 25 minutes.

6. No-Knead Jalapeño Cheddar Artisan Bread

Chunks of sharp cheddar and diced jalapeño get folded into an easy no-knead dough for a spicy, cheesy loaf.

Toasted slices make the best grilled cheese you’ll ever eat.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups warm water
• 1 1/2 cups cubed sharp cheddar
• 2 jalapeños, seeded and diced

Instructions:

1. Mix the flour, salt and yeast, then stir in the cheddar and jalapeños.
2. Add the water and mix into a shaggy dough.
3. Cover and rise 12 to 18 hours.
4. Shape into a ball and rest 30 minutes on parchment.
5. Bake in a preheated Dutch oven at 450°F, 30 minutes covered and 10 to 15 uncovered.

7. Rustic Whole Wheat Loaf

Half whole wheat and half bread flour gives this loaf a nutty flavor without being heavy or dense.

A spoonful of honey balances the slight bitterness of the whole wheat.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 1/2 cups bread flour
• 1 1/2 tsp salt
• 1 tsp instant yeast
• 1 tbsp honey
• 1 1/2 cups warm water
• 1 tbsp olive oil

Instructions:

1. Stir the honey and yeast into the warm water.
2. Add the flours, salt and oil and knead 8 minutes until smooth.
3. Rise in an oiled bowl for 1 1/2 hours.
4. Shape into an oval and rise 45 minutes on a floured sheet.
5. Score the top and bake at 425°F for 30 to 35 minutes.

8. Rosemary Olive Artisan Bread

Briny Kalamata olives and fresh rosemary are folded into a no-knead loaf for a Mediterranean bakery classic.

Pat the olives dry before adding them so they don’t make the dough soggy.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups warm water
• 3/4 cup pitted Kalamata olives, chopped and patted dry
• 1 tbsp chopped fresh rosemary

Instructions:

1. Mix the flour, salt, yeast and rosemary.
2. Add the water, then fold in the olives.
3. Cover and rise 12 to 18 hours.
4. Shape into a round and rest 30 minutes.
5. Bake in a preheated Dutch oven at 450°F, 30 minutes covered and 12 minutes uncovered.

9. Rustic French Baguettes

Long, golden baguettes with a crisp shell and tender inside, made with a simple yeast dough.

They’re best the day they’re baked, so plan to make them the morning of a dinner.

Ingredients:

• 3 1/2 cups bread flour
• 2 tsp salt
• 1 1/2 tsp instant yeast
• 1 1/2 cups warm water

Instructions:

1. Mix everything into a soft dough and knead 5 minutes.
2. Rise 1 1/2 hours until doubled.
3. Divide into 3 pieces and roll each into a 14 inch rope.
4. Rise on a floured towel or baguette pan for 40 minutes.
5. Slash the tops and bake at 475°F with a pan of hot water on the bottom rack for 20 to 24 minutes.

💡 Tip: Spritz the oven walls with water right after loading the bread for an extra crisp, crackly crust.

10. No-Knead Cranberry Walnut Bread

Tart dried cranberries and toasted walnuts are studded throughout a crusty no-knead loaf.

It’s amazing toasted with butter, or paired with a cheese board.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 tbsp honey
• 1 1/2 cups warm water
• 3/4 cup dried cranberries
• 3/4 cup chopped walnuts, toasted

Instructions:

1. Mix the flour, salt and yeast, then stir in the cranberries and walnuts.
2. Stir the honey into the water and add to the bowl.
3. Mix into a shaggy dough, cover and rise 12 to 18 hours.
4. Shape into a ball and rest 30 minutes.
5. Bake in a preheated Dutch oven at 450°F, 30 minutes covered and 10 to 15 uncovered.

11. Grilled Naan Flatbread

Soft yogurt dough puffs and chars on a hot grill in about 2 minutes per side.

Brush with garlic butter and serve alongside kebabs or curry.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 cup plain yogurt
• 1/2 cup warm water
• 2 tbsp oil
• 3 tbsp melted butter with 2 cloves minced garlic

Instructions:

1. Mix the dry ingredients, then add the yogurt, water and oil and knead 5 minutes.
2. Cover and rise 1 hour.
3. Divide into 8 balls and roll each into an oval.
4. Grill over medium-high heat for 1 to 2 minutes per side until puffed and charred.
5. Brush with garlic butter right off the grill.

12. Cast Iron Skillet Cornbread

A preheated cast iron skillet gives this cornbread crispy, buttery edges and a tender, slightly sweet middle.

It’s a must alongside chili, smoked meats and anything off the grill.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• 6 tbsp butter, melted, plus 1 tbsp for the skillet

Instructions:

1. Put 1 tbsp butter in a 10 inch cast iron skillet and heat in a 425°F oven.
2. Whisk the cornmeal, flour, sugar, baking powder and salt.
3. Whisk the buttermilk, eggs and melted butter, then stir into the dry ingredients.
4. Pour the batter into the sizzling skillet.
5. Bake 20 to 22 minutes until golden and a toothpick comes out clean.

💡 Tip: Bake it on the grill over indirect heat at about 400°F if you’re already cooking outside.

13. Rustic Caraway Rye Bread

Rye flour and caraway seeds give this dense, chewy loaf its classic deli flavor.

It’s the bread you want for corned beef or a hearty turkey sandwich.

Ingredients:

• 1 1/2 cups rye flour
• 2 cups bread flour
• 1 1/2 tsp salt
• 2 tsp instant yeast
• 1 tbsp caraway seeds
• 2 tbsp molasses
• 1 1/2 cups warm water
• 1 tbsp oil

Instructions:

1. Mix the flours, salt, yeast and caraway.
2. Add the molasses, water and oil and knead 8 minutes.
3. Rise 1 1/2 hours in an oiled bowl.
4. Shape into an oval loaf and rise 45 minutes.
5. Brush with water, slash the top and bake at 400°F for 35 to 40 minutes.

14. Roasted Garlic Rosemary Artisan Bread

Sweet, mellow roasted garlic cloves and fresh rosemary are folded into a crusty artisan loaf.

Roast a whole head of garlic the day before to save time.

Ingredients:

• 1 head garlic
• 1 tsp olive oil
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/2 tsp instant yeast
• 1 1/2 cups warm water
• 1 tbsp chopped rosemary

Instructions:

1. Cut the top off the garlic, drizzle with oil, wrap in foil and roast at 400°F for 40 minutes.
2. Squeeze out the cloves and roughly chop.
3. Mix the flour, salt, yeast, rosemary and water, then fold in the garlic.
4. Cover and rise 12 to 18 hours, then shape and rest 30 minutes.
5. Bake in a preheated Dutch oven at 450°F, 30 minutes covered and 12 minutes uncovered.

15. Rustic Honey Oat Bread

Rolled oats and a drizzle of honey make a soft, lightly sweet loaf with a rustic oat-topped crust.

It makes the best toast for breakfast.

Ingredients:

• 1 cup old-fashioned oats, plus more for topping
• 1 1/2 cups hot water
• 3 tbsp honey
• 2 tbsp butter
• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tsp instant yeast

Instructions:

1. Pour the hot water over the oats, honey and butter and let cool to lukewarm.
2. Add the flour, salt and yeast and knead 6 minutes.
3. Rise 1 hour until doubled.
4. Shape into a round, brush with water and press oats on top.
5. Rise 40 minutes, then bake at 375°F for 35 to 40 minutes.

16. Campfire Dutch Oven Bread

A simple yeast dough bakes in a cast iron Dutch oven set in hot coals, with more coals piled on the lid.

Fresh bread at the campsite always wins people over.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tsp instant yeast
• 1 tbsp sugar
• 1 1/4 cups warm water
• 2 tbsp oil
• Parchment paper

Instructions:

1. Mix everything into a soft dough at home or camp and knead 5 minutes.
2. Let rise 1 hour somewhere warm.
3. Shape into a ball and set on parchment inside a 10 or 12 inch Dutch oven.
4. Place the oven on 8 hot coals and put 16 coals on the lid.
5. Bake 30 to 35 minutes, rotating the pot and lid every 10 minutes.

💡 Tip: Check the bread at 25 minutes, since campfire heat varies a lot from coal to coal.

17. Sun-Dried Tomato Parmesan Loaf

Chopped sun-dried tomatoes, parmesan and Italian herbs give this golden loaf big savory flavor.

Slice it thick for bruschetta or dip it in olive oil and balsamic.

Ingredients:

• 3 1/2 cups bread flour
• 1 1/2 tsp salt
• 2 tsp instant yeast
• 1 tsp Italian seasoning
• 1 1/4 cups warm water
• 2 tbsp oil from the sun-dried tomato jar
• 1/2 cup chopped sun-dried tomatoes
• 3/4 cup grated parmesan

Instructions:

1. Mix the flour, salt, yeast and Italian seasoning.
2. Add the water and oil and knead 6 minutes.
3. Knead in the tomatoes and parmesan.
4. Rise 1 1/2 hours, shape into a loaf and rise 45 minutes.
5. Bake at 400°F for 30 to 35 minutes.

18. Rustic Seeded Multigrain Bread

https://www.pinterest.com/pin/219691288058828688

Sunflower, flax, pumpkin and sesame seeds pack this hearty loaf with crunch and nutty flavor.

It’s sturdy enough for loaded sandwiches and stays fresh for days.

Ingredients:

• 2 cups bread flour
• 1 cup whole wheat flour
• 1 1/2 tsp salt
• 2 tsp instant yeast
• 2 tbsp honey
• 1 1/4 cups warm water
• 1/2 cup mixed seeds (sunflower, flax, pumpkin, sesame), plus more for topping

Instructions:

1. Mix the flours, salt, yeast and seeds.
2. Add the honey and water and knead 8 minutes.
3. Rise 1 1/2 hours.
4. Shape into a loaf, brush with water and roll in extra seeds.
5. Rise 45 minutes and bake at 400°F for 35 minutes.

19. Grilled Pizza Dough Flatbread

Rustic pizza dough gets stretched thin and grilled until blistered, then brushed with olive oil, herbs and sea salt.

Serve it plain as a side or top it like a pizza.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp instant yeast
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil, plus more for brushing
• Fresh herbs and flaky salt

Instructions:

1. Mix the flour, salt, yeast, sugar, water and oil into a soft dough and knead 5 minutes.
2. Rise 1 hour, then divide into 4 pieces.
3. Stretch each piece into a thin oval and brush with oil.
4. Grill over medium-high heat 2 to 3 minutes per side.
5. Brush with more oil and top with herbs and flaky salt.

20. Rustic Italian Bread Loaf

A crusty, golden Italian loaf with a soft crumb that’s perfect for garlic bread, sandwiches and soaking up pasta sauce.

A cornmeal-dusted pan gives the bottom extra crunch.

Ingredients:

• 4 cups bread flour
• 2 tsp salt
• 2 tsp instant yeast
• 1 tsp sugar
• 1 1/2 cups warm water
• 2 tbsp olive oil
• Cornmeal for the pan
• 1 egg white for brushing
• Sesame seeds, optional

Instructions:

1. Mix everything except the cornmeal and egg white and knead 8 minutes.
2. Rise 1 1/2 hours until doubled.
3. Shape into an oval loaf and set on a cornmeal-dusted sheet.
4. Rise 45 minutes, brush with egg white and add sesame seeds.
5. Slash the top and bake at 425°F for 25 to 30 minutes.

If you only bake one thing from this list, make the no-knead Dutch oven bread, because it takes 5 minutes of real work and comes out bakery-perfect every time.

Once you’ve got that down, try the focaccia or the grilled naan for your next cookout.