Rustic Country Bread

Rustic Country Bread

Chris 0

"A round loaf with a crisp crust--chewy, and great for sandwiches."

Ingredients 16 h 40 m {{adjustedServings}} servings 167 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 50 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

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  1. The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
  2. The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
  3. In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
  4. Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  5. Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
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Reviews 13

  1. 13 Ratings


With apologies to Chris, I made this by hand (no bread machine). The starter was not liquid enough to "pour" as the recipe stated; I went ahead and used all the starter and made the bread using a little more WW flour than stated. I used a pan of water in the bottom of my oven instead of spraying the loaf with water, and the bread turned out very crusty, with a chewy interior. It does need more salt, because it is a little bland. I will tinker with this recipe, because it is worth trying again. Thanks for an adventure Chris!


I was going to write this recipe off as pretentious based on a quick scan of the ingredients- I mean spring water? In rustic bread? Then I thought about it and I realized that many people have trouble with breads because of the chlorine and flouride in their water. That said, I used filtered tap water and AP flour because that is what I had on hand. I follow the instructions and made a lovely biga and waited impatiently for 12 hours to use it. The dough came together beautifully. Without adding any additional flour it was slightly sticky, but I decided to see how it felt after the first rise. I cloaked it very lightly with flour before punching down and from that point on it was perfect. The extra rise helped the flavor develop and it baked into the most beautiful boule. I tossed 4 ice cubes into the bottom of my oven at the start of baking and the crust was chewy and crusty. I refrigerated the remaining biga and will be making another loaf tomorrow. Very nice recipe, Chris!......9/26/09 UPDATE: I just made another loaf using the reserved starter. This time I used 1 cup whole wheat, 1 cup AP flour and 1/2 cup rye. It is slightly denser, but still has a great crust and still came together almost effortlessly.

jacqueline senouci

i dont use a bread machine because i think the fun is in the kneading and the eating and the punching down. anyway, i used regular yeast in the same amounts and followed it, replacing hand kneading with the same amount of bread machine time. the only problem with the bread is that it is missing some sort of flavor. i did add an extra half tsp of salt as per the previous reviews. and sprinkled a little on the top crust before baking. i am thinking of allowing the starter to stand for two more days and try it as a sourdough, because this recipe browns and bakes beautifully and the chewy texture and thick crust is what i pay the big bucks for in the stores.