Recipe: Country Loaf

This is my go-to bread recipe. It’s not exactly no knead (I cannot understand the Internet’s obsession with no knead bread though) but it’s a very low effort bread. The original is made of a combination of bread flour and wheat flour but I actually ended up (after 10 different loaves) using white flour and rye instead because I like the denser, chewier texture you get. You can adjust the percentages to your liking this is just my personal taste. This is really good toasted with some butter or jam and makes a very hearty sandwich bread.

Country Loaf

AuthorMabDifficultyIntermediate

Yields12 Servings
Prep Time5 hrsCook Time35 minsTotal Time5 hrs 35 mins

Ingredients
 280 g flour
 80 g rye flour
 300 ml water, warmed
 8 g kosher salt
 2 g dry yeast

Directions
1

In a large bowl combine with the flours, salt and yeast together mixing with your hands until it forms a dough and then stretching and pinching it for 5 minutes then cover and rest for 20 minutes.

2

Fold the dough for 2-3 minutes, cover, and let rest for 60 minutes.

3

Fold the dough over one last time for 2-3 minutes then cover and let rest for 2 hours (or until it has tripled in size).

4

Flour your work space and fold the dough over and mold into a the shape of a ball, then place in a benetton (or a rounded bowl with a towel that has been flourded) and let sit for 60 minutes.

5

After 30 minutes, place a Dutch oven (with lid on top) into the oven and let oven and pot pre-heat to 240°C for at least 30 minutes.

6

Carefully place the dough into the hot Dutch oven pot, cover it with lid and bake for 30 minutes then allow to cool completely before cutting.

Adapted from Billy Parisi

Ingredients

Ingredients
 280 g flour
 80 g rye flour
 300 ml water, warmed
 8 g kosher salt
 2 g dry yeast

Directions

Directions
1

In a large bowl combine with the flours, salt and yeast together mixing with your hands until it forms a dough and then stretching and pinching it for 5 minutes then cover and rest for 20 minutes.

2

Fold the dough for 2-3 minutes, cover, and let rest for 60 minutes.

3

Fold the dough over one last time for 2-3 minutes then cover and let rest for 2 hours (or until it has tripled in size).

4

Flour your work space and fold the dough over and mold into a the shape of a ball, then place in a benetton (or a rounded bowl with a towel that has been flourded) and let sit for 60 minutes.

5

After 30 minutes, place a Dutch oven (with lid on top) into the oven and let oven and pot pre-heat to 240°C for at least 30 minutes.

6

Carefully place the dough into the hot Dutch oven pot, cover it with lid and bake for 30 minutes then allow to cool completely before cutting.

Country Loaf

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