Ingredients for Rustic Country Bread
- Active Dry Yeast
- Whole Milk
- 2 tablespoons granulated sugar
- 1/4 cup semolina flour
- 1 cup whole wheat flour
- 4 1/2 cups bread flour
- Warm Water
- Kosher Salt
- Unsalted Butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rustic Country Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rustic Country Bread
- In a large bowl, combine 1 1/2 teaspoons active dry yeast, 1 cup warm milk (105-115°F), 1 tablespoon granulated sugar, 1/4 cup semolina flour, 1 cup whole wheat flour, and 1/2 cup bread flour. Whisk until creamy and smooth.
- Cover the bowl with plastic wrap and let rise in a warm place for 12-24 hours (bulk fermentation).
- Add the following to the bowl of a stand mixer fitted with a paddle attachment: 1 1/2 teaspoons active dry yeast, 1/2 cup warm water (105-115°F), 1 1/2 teaspoons salt, 2 tablespoons unsalted butter, and 1 cup bread flour.
- Beat on medium speed for 3 minutes, or until smooth.
- Gradually add the remaining 3 cups bread flour, 1/2 cup at a time, on low speed, until a soft dough forms and just clears the sides of the bowl.
- Switch to the dough hook and knead for 3-4 minutes, adding 1 tablespoon of flour at a time if needed. The dough should be slightly tacky but not sticky.
- Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until tripled in size, about 2 hours.
- Gently deflate the dough. Turn it out onto a lightly floured surface and shape it into a round ball or oblong loaf.
- Place the shaped loaf on a baking sheet sprinkled with semolina flour. Cover loosely with plastic wrap and let rise until puffy, about 45 minutes (final proof).
- Preheat your oven to 475°F (246°C) for at least 30 minutes.
- Using a serrated knife, score the top of the loaf with a few slits.
- Bake at 475°F (246°C) for 10 minutes.
- Reduce the oven temperature to 400°F (204°C) and bake for 15 minutes.
- Further reduce the oven temperature to 325°F (163°C) and bake for 20-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
296 g
Sugar
155g
Fat
101g
Carbs
149g
