Country Loaf
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.
Servings: 8
Calories: 280kcal
Ingredients
- 3 cups unbleached bread flour
- 1 cup whole wheat flour
- 2 1/4 tsp active dry yeast
- 1 tbsp coarse sea salt
- 2 cups warm water
Instructions
- 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.
Nutrition
Calories: 280kcal
