Nothing beats the cozy combination of warm soups and freshly baked bread during the winter. Rustic breads bring a hearty, homemade touch that makes every meal feel special. Whether it’s a crusty sourdough, a herby focaccia, or a sweet walnut cranberry loaf, these breads are made to soak up flavors and add that extra comfort to your favorite soups. Get ready to explore some amazing recipes that will turn your winter soup nights into something truly memorable!
Contents
- 1 Country-Style Rustic Whole Wheat Bread
- 2 Rustic Jalapeño Cheddar Bread
- 3 Honey Oat Bread
- 4 Beer Bread
- 5 Italian Herb Bread
- 6 Rustic Potato Dill Bread
- 7 Peasant Bread
- 8 Cast Iron Cornbread
- 9 Sourdough Bread
- 10 Seeded Multigrain Bread
- 11 Rye Bread
- 12 Ciabatta
- 13 Focaccia
- 14 Walnut Cranberry Bread
- 15 Soda Bread
- 16 Pumpernickel Bread
- 17 More From RetailShout
- 18 Top 14 Winter Recipes for Gut Health
- 19 15 Amazing Target Clothing Deals to Keep You Cozy This Winter
Country-Style Rustic Whole Wheat Bread
This hearty loaf combines whole wheat and all-purpose flours for a robust flavor. Mix 2 cups whole wheat flour, 1 cup all-purpose flour, 1½ teaspoons salt, and 1 teaspoon instant yeast. Add 1½ cups warm water and stir until a shaggy dough forms. Let it rise for 12-18 hours, then shape it into a loaf and place it in a preheated Dutch oven. Bake at 475°F (246°C) for 25 minutes covered, then 20 minutes uncovered until deep golden brown.
Rustic Jalapeño Cheddar Bread
A spicy, cheesy bread that adds zest to any meal. Combine 2 cups all-purpose flour, 1 cup shredded cheddar cheese, 2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon baking powder, and ½ teaspoon baking soda. In another bowl, mix 1 cup buttermilk and 1 egg; combine with dry ingredients. Fold in 2 chopped jalapeños. Pour batter into a greased loaf pan and bake at 350°F (175°C) for 45-50 minutes until golden brown.
Honey Oat Bread
Sweetened with honey and enriched with oats, this bread is both wholesome and delicious. Mix 3 cups bread flour, 1 cup rolled oats, 1½ cups warm water, 2 teaspoons yeast, ¼ cup honey, and 1 teaspoon salt to form a dough. Knead until smooth, then let rise until doubled. Shape into a loaf, place in a greased pan, and allow to rise again. Bake at 375°F (190°C) for 30-35 minutes until golden.
Beer Bread
Quick and easy, this rustic bread has a subtle beer flavor that complements hearty soups. Preheat oven to 375°F (190°C). Mix 3 cups self-rising flour and ¼ cup sugar in a bowl. Pour in 12 oz room-temperature beer and mix until combined. Pour batter into a greased loaf pan, drizzle ¼ cup melted butter over the top, and bake for 45-50 minutes until golden brown.
Italian Herb Bread
Aromatic and fluffy, this bread is infused with Italian herbs, making it ideal for pairing with pasta dishes. Combine 3 cups bread flour, 1 cup warm water, 2 teaspoons yeast, 1 teaspoon salt, and ¼ cup olive oil to form a dough. Knead in 2 tablespoons mixed Italian herbs (rosemary, thyme, oregano). Let rise until doubled, then shape into a loaf and place in a greased pan. Allow to rise again, then bake at 375°F (190°C) for 30-35 minutes until golden.
Rustic Potato Dill Bread
Soft and savory, this bread features a hint of dill, making it a great companion for hearty soups. Mix 3 cups bread flour, 1 cup mashed potatoes, ¼ cup warm water, 2 teaspoons yeast, and 1 teaspoon salt in a bowl. Knead in 2 tablespoons chopped fresh dill until evenly distributed. Let the dough rise until doubled in size. Shape into a loaf and place in a greased pan; allow to rise again. Bake at 375°F (190°C) for 30-35 minutes until golden.
Peasant Bread
A no-knead bread with a soft crumb and crisp crust, ideal for tearing and dipping into soups. Mix 4 cups all-purpose flour, 2 teaspoons salt, 2 teaspoons sugar, and 2¼ teaspoons instant yeast. Add 2 cups lukewarm water and stir until combined. Let rise until doubled, then divide into two greased bowls. Let rise again, then bake at 375°F (190°C) for 30-35 minutes until golden.
Cast Iron Cornbread
A Southern classic, this cornbread is baked in a cast-iron skillet for a crispy crust, making it a delightful side for soups and stews. Preheat oven to 425°F (218°C) and heat a greased cast-iron skillet. In a bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, and 1 teaspoon salt. In another bowl, whisk together 1 cup buttermilk, 2 eggs, and ¼ cup melted butter. Stir wet and dry ingredients together until just combined. Pour batter into the hot skillet and bake for 20-25 minutes until golden and set.
Sourdough Bread
This tangy, crusty bread is a perfect match for rich and creamy soups. Mix 4 cups bread flour, 1½ cups water, 1 cup sourdough starter, and 2 teaspoons salt to form a dough. Knead and allow it to rise overnight in a cool place. Shape into a round and let rise again for 1-2 hours. Bake in a preheated Dutch oven at 450°F (232°C) for 30 minutes covered, then 20 minutes uncovered for a golden, crackly crust.
Seeded Multigrain Bread
Packed with seeds and grains, this bread is as hearty as it is nutritious. Combine 3 cups bread flour, ½ cup rolled oats, ¼ cup sunflower seeds, 2 tablespoons flaxseeds, 2 teaspoons salt, 1 tablespoon honey, 2 teaspoons yeast, and 1½ cups warm water. Knead until smooth and let rise until doubled in size. Shape into a loaf and allow to rise again. Bake at 375°F (190°C) for 35-40 minutes until golden and firm.
Rye Bread
With a dense texture and earthy flavor, rye bread pairs beautifully with hearty beef or vegetable soups. Combine 2 cups rye flour, 1½ cups bread flour, 1 cup warm water, 2 teaspoons yeast, 1 tablespoon molasses, and 1 teaspoon caraway seeds. Knead and let rise until doubled. Shape into a round loaf and let rise again. Bake at 400°F (204°C) for 30-35 minutes for a dark, chewy crust.
Ciabatta
Known for its light and airy texture, ciabatta is a great bread for dipping into broth-based soups. Mix 4 cups bread flour, 1½ cups warm water, 1½ teaspoons salt, 1 teaspoon yeast, and 1 tablespoon olive oil to form a sticky dough. Allow to rise for 12-18 hours. Gently shape into loaves and let rest for 30 minutes. Bake at 425°F (218°C) for 20-25 minutes until golden with a crisp crust.
Focaccia
This olive oil-rich bread is soft, fluffy, and perfect for pairing with tomato-based soups. Combine 4 cups all-purpose flour, 1¾ cups warm water, 2 teaspoons salt, 1 teaspoon sugar, 2 teaspoons yeast, and 2 tablespoons olive oil. Knead and let rise until doubled. Spread onto a greased baking sheet, dimple the surface, and drizzle with more olive oil. Sprinkle with sea salt and rosemary, then bake at 400°F (204°C) for 25-30 minutes.
Walnut Cranberry Bread
This slightly sweet, nutty bread is a lovely companion to creamy or fruity soups. Mix 3 cups bread flour, 1½ cups warm water, 2 teaspoons yeast, 1 tablespoon honey, 1 teaspoon salt, ¾ cup chopped walnuts, and ½ cup dried cranberries. Knead and let rise until doubled. Shape into a loaf and let rise again. Bake at 375°F (190°C) for 30-35 minutes until golden.
Soda Bread
This quick bread is dense and rustic, with a subtle tang that pairs well with creamy or vegetable soups. Combine 4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1¾ cups buttermilk. Mix until just combined and shape into a round. Bake at 375°F (190°C) for 40-45 minutes until golden and hollow-sounding when tapped.
Pumpernickel Bread
This dark, rich bread has a slightly sweet, molasses-like flavor, making it an excellent choice with hearty stews. Mix 2 cups rye flour, 2 cups bread flour, 1 cup warm water, ¼ cup molasses, 1 teaspoon cocoa powder, 2 teaspoons yeast, and 1 teaspoon salt. Knead and let rise until doubled. Shape into a loaf and let rise again. Bake at 375°F (190°C) for 35-40 minutes until deep brown.
This article originally appeared on RetailShout.
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