Search thousands of recipes reviewed by home cooks like you.

French Country Bread

French Country Bread

  • Prep

  • Cook

  • Ready In

Stephen Carroll

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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
  2. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the 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.
  3. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
  4. Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DIDIER
48
1/8/2004

What a wonderful bread. I once used a sourdough starter instead of the overnite version and that worked very well too. Crispy outside and very light and fluffy inside, while still hearty thanks to the whole wheat. I've also tried adding wheat bran and found that even tastier. Enjoy!

TUNISIANSWIFE
44
1/6/2007

I thought this had a great flavor and produced a rustic looking nice loaf of bread. Thanks to the reviewers that suggested to up the salt. I used 1 1/2 tbsp. of Kosher salt. Although I did both proofings according to the time stated in the instructions, I felt that it was a bit underproofed. I would take the advice of the reviewer that proofed hers for longer. This has a nice crumb, although I think with proofing a bit longer, one would get more of a light airy lacy looking texture. Since this is a rustic bread, I added some sesame, poppy, kosher salt, caraway, and anise seed atop the loaves. This added to the flavor nicely. Egg washed the tops and spritzed my oven with a mister for the first 7-8 minutes; this produced a nice crusty crust. Will definitely make again with the change to the salt and will proof a bit longer on the second rising.

DEB FRAZIER
27
4/11/2003

Very easy to make. The starter method does give additional lift and flavor. I added 1 Tablespoon of honey because my kids are fussy, it doesn't really affect the flavor. Great as toast!