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.
Original recipe makes 2 – 9×5 inch loaves
Ingredients
1/2 teaspoon active dry yeast
1 cup warm water
1 1/2 cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
3 cups bread flour
2 teaspoons salt
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PREP
30 mins
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COOK
40 mins
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READY IN
1 day 2 hrs 40 mins
Directions
- The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
- The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the 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.
- Grease two 9×5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition
Calories: 89 kcal
Carbohydrates: 17.9 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 1.1 g
Protein: 3.1 g
Sodium: 156 mg