Rustic Country Bread

Recipe by Gingerbear
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READY IN: 24hrs 35mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Whisk until creamy and smooth.
  • Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
  • Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
  • Add remaining yeast, water, salt, butter and 1 cup bread flour.
  • Beat at medium speed 3 minutes, or until smooth.
  • Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
  • Dough will just clear sides of bowl.
  • (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.
  • (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.
  • Place in a greased bowl, turning once to coat.
  • Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
  • Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
  • Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
  • (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.
  • Preheat oven to 475° for at least 30 minutes.
  • Make a slit in top of loaf with a serrated knife.
  • Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
  • Loaf is done when slightly domed and browned.
  • Cool on a rack.
  • Makes 1 large loaf.
  • Note: Dough can also be shaped into flatbread, breadsticks or rolls.
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