Description
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.
Ingredients
- ½ teaspoon active dry yeast
- 1 cup warm water
- 1 ½ cups bread flour
- 2 teaspoons active dry yeast
- 2 cups warm water
- 1 cup whole wheat flour
- 4 ½ cups bread flour, divided
- 2 teaspoons salt
Instructions
- 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.
- 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 9×5-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.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 day
Servings: 30