Rustic Bread


  • 2 ½ Cups Plain Flour
  • 2 ½ Cups Wholemeal Flour
  • 1 teaspoon Salt
  • 1 tablespoon Yeast
  • 1 tablespoon Olive Oil
  • 2 Cups of Water


You can make bread in the Fornetto Oven, a conventional oven or in the kamado.

  • Bring the oven temperature up to 250° C / 480° F and maintain the temperature throughout.
  • Place all dry ingredients in a bowl and mix together. Make a well in the centre and pour in the water and oil. Mix ingredients together until your dough feels smooth and a little tacky. Oil the inside of a clean bowl and transfer the dough. Cover with a sheet of cling wrap and a wet tea towel. Place the bowl in the warming drawer (depending upon your Fornetto oven model) or somewhere warm and leave it to rise or proof for at least 60 minutes.
  • The dough should double in size. If using a cloche, place on a rack in the middle of the oven and bring up to heat. Keep the smoker slide closed while baking. Once your dough has risen and your cloche is hot, retrieve your dough and turn it out onto a floured board (the Fornetto bamboo pizza peel is perfect for this) and shape into a round ball. Place the dough directly into the hot cloche and put the lid on. Bake in the oven for 30 minutes and then remove the lid. Cook for a further 10 minutes.
  • Monitor and the bread and watch it bake – the time will depend on the temperature of the oven and the size of the dough. If cooking your dough directly on the baking stone use the Fornetto spatula to direct the dough into position in the oven. Sprinkling polenta or cornmeal onto the stone surface helps stop the bread from sticking and gives added crunch to the crust. When your bread is cooked take it out of the oven and leave it to cool before cutting. The hot air inside the bread will continue to cook the bread until it cools. This process enhances the flavour and texture of the bread.

Option: Try making bread in the kamado. Just place a pizza stone on the grill and stabilise the temperature at at least 200°C. Cooking time should be about 50 minutes. Before placing the dough in the kamado, place a small bowl of water on the deflector. In this way, you will increase the humidity inside and favour the formation of a delicious crust.