Rustic Country Bread

• Ready In: 24 hrs 35 mins
• Yields: 1 large loaf

Ingredients

• 3  teaspoons active dry yeast
• 1  cup  warm  whole milk (105° to 115°)
• 2  tablespoons sugar
• 1⁄4 cup semolina flour or 1⁄4 cup cornmeal, plus additional for dusting
• 1⁄2 cup whole wheat flour
• 3 1⁄2-4  cups bread flour
• 1  cup warm water (105° to 115°)
• 1  tablespoon kosher salt
• 2  tablespoons unsalted butter, melted

Directions

1. In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
2. Whisk until creamy and smooth.
3. Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
4. Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
5. Add remaining yeast, water, salt, butter and 1 cup bread flour.
6. Beat at medium speed 3 minutes, or until smooth.
7. Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
8. Dough will just clear sides of bowl.
9. (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
10. (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
11. Place in a greased bowl, turning once to coat.
12. Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
13. Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
14. Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
15. (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
16. Preheat oven to 475° for at least 30 minutes.
17. Make a slit in top of loaf with a serrated knife.
18. Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
19. Loaf is done when slightly domed and browned.
20. Cool on a rack.
21. Makes 1 large loaf.
22. Note: Dough can also be shaped into flatbread, breadsticks or rolls.