Country Loaf
My country loaf recipe is a very simple but produces a wonderfully versatile bread. I use this bread for everything, but especially as toast, paninis, and crostini. I’m not a good baker by far, and I can even say that I’m terrible at it. Baking seems so much more of a science than cooking, but over the years I’ve tried to experiment and improve my breads. This recipe is adapted from one of Jaque Pepin’s many bread recipes and is the first recipe that I’ve been able to repeatedly create a wonderful and consistent crusty bread.
This is a simple but versatile bread I use in many applications, from toast and paninis to crostini. It never lasts long, but can always be frozen in slices after cooling.
- 3 cups unbleached bread flour
- 1 cup unbleached whole wheat flour
- 2 1/4 tsp active dry yeast
- 1 tbsp kosher salt
- 2 cups warm water
Place all ingredients except the last 2 tbsp of flour into a stand mixer bowl and mix with a dough hook for 1 minute.
Scrape out into a large bowl and cover. Let rest in a warm draft-free place for 3 hours. I usually put into my oven or microwave.
Punch down the dough and fold the sides into the middle creating a tight ball of dough, using additional flour if too sticky.
Place the dough ball, seam-side down onto a baking sheet lined with heavy-duty aluminum foil. Cover with a large bowl and let rise for 2 hours.
Preheat oven to 425 degrees.
Sprinkle the loaf with 1 tbsp flour and then cut a few slashes across the top. Spray or brush on a coat of water and place into the oven.
After 5 minutes, spray or brush on another coat of water. Bake for 45 minutes until brown and crusty.
Cool on a rack for at least an hour before slicing.
