Description
This artisan reka bread recipe delivers a crusty, golden loaf with a soft crumb—perfect for beginners and home bakers alike.
Ingredients
Scale
Main Dough:
- 3 ¼ cups (390g) bread flour or all-purpose flour
- 1 ¼ tsp (8g) fine sea salt
- 1 tsp (4g) sugar
- 1 ½ tsp (5g) active dry yeast
- 1 ¼ cups (300ml) warm water (100–110°F)
- 1 tbsp olive oil (optional)
Optional Add-Ins:
- 1 tbsp fresh rosemary, chopped
- 2 tsp garlic powder
- 1 tbsp sesame or poppy seeds
Instructions
- Bloom Yeast (if using active dry): Mix warm water and sugar in a bowl, sprinkle yeast on top, stir, and let sit 5–7 min until foamy.
- Mix Dough: Combine flour, salt, and any dry add-ins in a large bowl. Add yeast mixture and olive oil. Stir until a sticky dough forms.
- First Rise: Cover and let rise at room temp for 1½–2 hours until doubled and pillowy.
- Shape Dough: Turn dough onto floured surface, fold 3–4 times, and shape into a round or oval loaf.
- Second Rise: Place on parchment or in floured basket, cover, and let rise 45–60 min. Preheat oven to 450°F with Dutch oven inside.
- Score & Bake: Score top, transfer to Dutch oven, cover and bake 30 min. Uncover and bake 15–20 more min until golden brown.
- Cool: Let cool on rack for 1 hour before slicing.
Notes
- Use filtered water and fresh yeast for best results.
- Substitute all-purpose flour, honey, or herbs to vary flavor.
- Store at room temp up to 3 days or freeze sliced for 2 months.
- To crisp crust after storage, reheat in oven at 350°F for 10 min.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan / Rustic European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 1g
- Sodium: 210 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg