French Country Bread

French Country Bread

Stephen Carroll 0

"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."


1 d 2 h 40 m servings 89 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • 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

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  • Prep

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  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.
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  1. 49 Ratings


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 ...

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 bot...

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!

This was my first time making an overnight starter and it was fun to wake up to having part of the job done! As other reviewers suggested, I increased the salt to 1.5T and even though I'm big o...

The bread had a great crumb and is really moist. Unfortunately it had absolutely no flavor, which I found out after baking the first loaf. For the second loaf, I tried to remedy it by brushing...

It was all right, but I didn't think that it had much taste to it.

Really yummy, my family loved it! Reminded me of the bread one of my favorite restaurants serve. Really easy to make and looks lovely after it is baked not to mention the great flavor!

I'm only halfway through this recipe (waiting for the first rise), but so far I love it! The proportions of ingredients are perfect and everything is going exactly as indicated. I'm a novice bre...

I loved this recipe. Seattle has great bakeries so I almost never bake my own bread, but if I lived in the middle of nowhere, this might be the recipe I'd use for everyday bread. It had a wonder...