Rustic Tuscan Bread
Cook time
Total time
Recipe type: Bread
Cuisine: Italian
Serves: 12
  • 2 cups lukewarm water
  • 2 tsp active dry yeast
  • 1 cup whole-wheat flour
  • 2¾ cup bread flour
  • 1 to 2 cups of all-purpose flour
  • 1 tbsp olive oil.
  1. Mix the whole wheat flour, ¾th of a cup of bread flour, yeast and water in a large bowl by hand or in a stand mixer. Set aside to rise about 8 hours.
  2. Add 2 cups of bread flour and first one cup of all-purpose flour and more if needed.
  3. Add olive oil.
  4. Knead by hand about 15 minutes, or with the dough hook set to medium speed, about 8 minutes. The dough will be smooth but still rather sticky.
  5. Place the dough in an oil-coated bowl, cover with a kitchen towel, and set aside for 2 hours or until it's doubled.
  6. Lightly oil a baking sheet and cover it with some cornmeal (I used some rava, which is coarsely ground rice, because I didn't have any cornmeal on hand).
  7. Punch down the dough and shape it into a round by pulling on the sides and tucking them underneath.
  8. Place the loaf on the baking sheet, cover loosely with an oiled plastic sheet, and set aside in a warm place to rise, about 1½ hours.
  9. About half an hour before baking, heat the oven to 425 degrees.
  10. Place a small pan (a pie plate or cake pan would do perfectly) in the lowest rack of the oven.
  11. With a sharp knife, make two quick gashes, like a cross, on the top of the loaf, taking care not to deflate it.
  12. Now place the bread into the preheated oven, and immediately add a cup of water to the pie plate/cake pan you'd already placed in the lowest rack of the oven.
  13. Bake the bread for 40 minutes.
  14. Remove from the oven and place on a rack to cool.
  15. Slice with a serrated knife, and enjoy!
Recipe by Holy Cow! Vegan Recipes at