Rating: 4.5 stars 4.3
60 Ratings
  • 5 star values: 34
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
1 day 1 hr 45 mins
total:
1 day 2 hrs 55 mins
Servings:
30
Yield:
2 9x5-inch loaves
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • The night before, prepare starter: Dissolve 1/2 teaspoon active dry yeast in 1 cup warm water in a medium-sized non-metal mixing bowl. Add 1 1/2 cups bread flour and mix well. Cover and let sit overnight at room temperature.

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  • The next day: Dissolve 2 teaspoons active dry yeast in 2 cups warm water in a large bowl. Add starter mixture, whole wheat flour, 3 cups bread flour, and salt; stir until well combined. Add remaining bread flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

  • Lightly oil a large bowl, place dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.

  • Deflate dough and turn it onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves. Place loaves into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.

  • Bake in the preheated oven until top is golden brown and bottom of loaf sounds hollow when tapped, about 30 minutes.

Nutrition Facts

101 calories; protein 3.6g; carbohydrates 20.4g; fat 0.5g; sodium 156.6mg. Full Nutrition
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