COUNTRY BREAD

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This bread gets its flavor and character from a yeasted sponge, made from white, rye and whole wheat flours. The working time is short and the waiting time is long - but worth it!

Provided by Chef Glaucia

Categories     Yeast Breads

Time P2DT30m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups warm water (105 F to 115 F)
2 1/2 teaspoons active dry yeast
1 cup bread flour
1/2 cup rye flour
1/2 cup whole wheat flour
1 teaspoon active dry yeast
1 cup warm water (105 F to 115 F)
3 cups bread flour
1 cup whole wheat flour
1 tablespoon salt

Steps:

  • Sponge: Put the water into a large bowl and sprinkle over the yeast. Allow the yeast to rest for about 10 minutes. Stir the three flours together and add them to the yeast mixture, stirring with a wooden spoon.
  • Cover the bowl and let the sponge rest at room temperature for 6 to 8 hours, or put it in the refrigerator overnight.
  • Dough: If you've chilled the sponge, pull it out of the refrigerator about one hour before you're ready to continue with the recipe.
  • Dissolve the yeast in the water and pour it into the bowl with the sponge.
  • Combine the flours. Gradually add 2 cups of the flour to the sponge, mix well. Sprinkle the salt over the dough and mix in it.
  • Work in the remaining flour mixture and enough additional white flour to produce a dough that starts to clean the sides of the bowl. Knead for about 10 min (you can use the bread machine or mixer). The dough should be moist, satiny, even a bit sticky.
  • In a bowl, cover the dough with plastic wrap. Allow to rest at room temperature for 1 1/2 to 2 hours.
  • Turn the dough out to a floured surface. Pat it onto a flat round, fold the edges, press it down and turn the dough over. Repeat the process of folding four more times. Turn the loaf over and lay it smooth side up in a baking sheet sprinkled with corn meal. Slash the loaf in a pattern that appeals to you. Cover the dough and let it rest for 1 to 1/2 hours.
  • Oven: 400ºF. Pour some water into a spray bottle and set aside.
  • Bake the bread for 60 to 70 min (or until the crust is deeply brown), spraying the oven with water every 15 minutes.
  • Remove the loaf to a rack and allow it to cool before cutting. Store it cup side down on your counter (it's thick crust will be fine exposed to the air .

Nutrition Facts : Calories 221, Fat 0.8, SaturatedFat 0.1, Sodium 584.6, Carbohydrate 46.4, Fiber 3.8, Sugar 0.2, Protein 7.2

Samar Abbas
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This bread is disgusting.


Daniel Vazquez
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This bread is not worth the effort.


Ubada Alsakr
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I've tried this recipe several times and I can never get it to turn out right.


Raja Bin bappy
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This bread is a bit too sweet for my taste.


Jacob Hill
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I followed the recipe exactly and my bread turned out burnt. I'm not sure what I did wrong.


Nalule Gradace
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This bread is a bit dense for my taste, but it has a great flavor.


Mathapelo Samantha
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I've been baking bread for years and this is one of my favorite recipes. It's simple to make and the results are always delicious.


abdul karim jahangir
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This is the best bread recipe I've ever tried. It's so easy to make and it always turns out perfectly.


Onyedikachi Emmanuel
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I made this bread for a potluck and it was a hit! Everyone loved it.


iman infas
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This bread is delicious! I love the crispy crust and the soft, fluffy inside.


Suji Sujitharan
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I've made this bread several times now and it always turns out great. It's a great recipe for beginner bakers.


Kamogelo Tjie
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This bread is amazing! It's so easy to make and it turned out perfectly. The crust is crispy and the inside is soft and fluffy. I will definitely be making this again.


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