Ingredients for Country Bread
- Warm Water
- Active Dry Yeast
- Bread Flour
- 50g rye flour
- 50g whole wheat flour
- 10g salt
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How to Make Country Bread
- In a large bowl, combine 50g whole wheat flour, 50g rye flour, and 50g white bread flour. Add 150g lukewarm water and 1 tsp active dry yeast. Mix until just combined, cover, and let rise at room temperature (70-75°F) for 4-6 hours, or until doubled in size.
- Add the remaining 250g white bread flour, 10g salt, and 50g water to the risen sponge. Knead for 8-10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise for another 4-6 hours, or until almost doubled.
- Gently shape the dough into a round or oval loaf. Place it in a well-floured banneton basket (or a bowl lined with a floured tea towel). Cover and refrigerate overnight (at least 8 hours).
- Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
- Carefully remove the hot Dutch oven from the oven. Gently flip the dough from the banneton into the Dutch oven.
- Cover the Dutch oven and bake for 30 minutes.
- Remove the lid and bake for another 20-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210°F (93-99°C).
- Remove from the Dutch oven and let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
0g
Fat
0g
Carbs
15g