Skip to main content New<> this month
Get the Allrecipes magazine

Rustic Country Bread

Rated as 4.54 out of 5 Stars

"A round loaf with a crisp crust--chewy, and great for sandwiches."
Added to shopping list. Go to shopping list.


16 h 40 m servings 84
Original recipe yields 12 servings (1 2-pound loaf)


{{model.addEditText}} Print
  1. The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
  2. The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
  3. In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
  4. Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  5. Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

Nutrition Facts

Per Serving: 84 calories; 0.4 17 2.9 0 49 Full nutrition

Explore more


Read all reviews 13
  1. 13 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

With apologies to Chris, I made this by hand (no bread machine). The starter was not liquid enough to "pour" as the recipe stated; I went ahead and used all the starter and made the bread using ...

Most helpful critical review

Wow. What a gigantic pain. Make sure you have nothing at all to do for 24 straight hours, also please be sure that your house is the perfect temperature for dough to rise. I followed this recipe...

Most helpful
Most positive
Least positive

With apologies to Chris, I made this by hand (no bread machine). The starter was not liquid enough to "pour" as the recipe stated; I went ahead and used all the starter and made the bread using ...

I was going to write this recipe off as pretentious based on a quick scan of the ingredients- I mean spring water? In rustic bread? Then I thought about it and I realized that many people have...

i dont use a bread machine because i think the fun is in the kneading and the eating and the punching down. anyway, i used regular yeast in the same amounts and followed it, replacing hand knead...

I tinkered with this recipe a bit after reading the review. I added a little more salt and made two loaves with the starter. It was very tasty. Perfect crust and wonderfully chewy interior. ...

This is one of the few breads I have found that gives the chewey texture I was looking for. Love it fresh, toasted, and used to make Panini sandwiches. I replace some of the bread flour with m...

AMAZING! I just started making Breads and this was the first one I tried that used a starter. I put it to the test! I made the starter and had it sit out for 12 hours to then have a change in...

I just made this a couple days ago and was very pleased. The taste was exactly what I was looking for and the crust was crunchy and golden. Allow yourself plenty of time to make this bread. I tu...

Very good! I don't have a bread machine, consequently I used regular "active dry" yeast & made this by hand. The yeast was first dissolved for a couple of minutes in water which was lukewarm bec...

My family really enjoyed this bread. I don't have a bread machine so I mixed it by hand. For the starter I just put the ingredients in a bowl and stirred for 5 minutes with a fork. I covered it ...