Rustic Italian Bread

Yesterday I bought Manitoba flour at my local grocery store in Copenhagen, and I noticed a recipe on the back for manitoba bread. It was so simple just yeast, water, flour, and salt. I decided to try it, and was blown away by the results. This is just the kind of Italian bread recipe I have been searching for, and it’s so simple. It has a crunchy crust, but it’s soft in the middle, and tastes pretty amazing. Not only that but I was surprised how pretty it came out, with little effort.

If you want to see how I made a Rustic Italian bread with Manitoba flour check out my video here:


Rustic Italian Bread

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 1 baguette

Rustic Italian Bread


  • 3 g dry yeast (2 1/4 tsp)
  • 2 dl warm water (.84 US cups)
  • 240 g manitoba flour (1 - 1 1/2cups)
  • 5 g salt (1 tsp) regular or sea salt


  1. Combine the yeast and water in a tall cup, cover with plastic wrap and let stand for 5 - 10 minutes.
  2. Combine the salt and flour in a large bowl.
  3. Add the yeast mixture to the flour/salt mixture.
  4. Stir together until a dough forms.
  5. Place dough on a lightly floured surface and knead it for 10 minutes.
  6. Place the dough in a greased bowl, cover and let it rise for 1 hour.
  7. Place the dough on a lightly floured surface to shape.
  8. Pre-heat the oven to 230C/446F.
  9. Pinch the sides of the dough together to create a smooth surface on top.
  10. Hand roll the dough to form a baguette or shape it into a round ball or any way you want.
  11. Dust the dough in flour, and cut slits in the dough with a sharp knife (optional).
  12. Bake the dough for 20 minutes at 230C/446F and an additional 8 - 10 minutes at 200C/392F.
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