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Grill-Baked Rustic Loaf Recipe

Grill baked rustic bread sliced loaf
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There is nothing like a loaf of crusty, homemade bread. With some practice and experimentation, you can bake most any bread on your grill. Here we’ve stuck to a loaf made of a few simple ingredients that doesn’t require any kneading, just a good amount of time to prove. It’s a perfect dish to start in the morning and then throw on the grill at night to accompany dinner. This recipe calls for a large cast iron pan or Dutch oven, baking over indirect heat. You can also bake on direct heat by placing a grill-safe inverted pan or grill bricks between the flame and vessel containing the bread, to ensure the bottom doesn’t burn.


Makes: 1 loaf

    6 min - 8 min
    1 hrs 25 min
    1 hrs 33 min


  • ¾ tsp. instant yeast
  • 2 tsp. salt
  • 3 cups all-purpose flour, plus more for dusting
  • 1 ½ cups warm water
  • Cornmeal, for dusting the cooking vessel


  1. In a large bowl, mix together yeast, salt and water; let stand 5 minutes.
  2. Incorporate flour into the mixture a bit at a time, either mixing by hand or using a stand mixer with bread hook. Your dough will still be quite wet when done.
  3. Cover the bowl lightly with a small towel and allow to prove for about 6-8 hours, or until doubled in size. Do not knead the bread.
  4. Lightly flour a piece of parchment paper and turn out the dough. Fold the dough over on itself once or twice, then form into a round ball-shape.
  5. Allow to prove again for about an hour.
  6. About 30 minutes before the second prove finishes, prepare your grill for indirect grilling at about 450-475 degrees with the lid closed. For instance, on a 3-burner grill, turn the outside burners on, but leave the middle burner completely off.
  7. About 15 minutes before the second prove finishes, put a large cast-iron pot or Dutch oven onto the center of the grill and close the lid – you are preheating the cooking vessel as well.
  8. When the dough is ready, dust the bottom of the cooking vessel with cornmeal and transfer the loaf into the bottom. Slash an X in the top of the loaf, which will allow steam to escape and help prevent it from getting soggy.
  9. Shut the grill lid and bake for 30-40 minutes, or until your loaf reaches an internal temperature of 210 degrees.
  10. Very carefully remove and allow to cool on a wire rack about 15 minutes before slicing.