PreviousContentsNext

Rustic Country Bread

The, Sponge

1/2

teaspoon

active dry yeast, (not rapid-rise)

1

cup

bread flour

1

cup

whole wheat flour

The, Dough

31

/2cups bread flour

1/2

cup

rye flour

2

tablespoons

honey

1

tablespoon

kosher salt or 2 teaspoons table salt

Course, cornmeal for sprinkling on peel

1

For the sponge, dissolve yeast into 1 cup of tap water in medium

2

sized bowl. Mix in flours with rubber spatula to create stiff, wet

3

dough. Cover with plastic wrap; let sit at room temperature for at

4

least 5 hours, preferably overnight. (can be refrigerated up to 24

5

hours; return to room temperature before continuing with recipe.

6

For the dough, mix flours, 1 1/2 cups tap water, honey and sponge

7

with rubber spatula in the bowl of an electric mixer. Knead, using

8

dough hook attachment, on lowest speed until dough is smooth, about

9

minutes, adding salt during final 3 minutes. Transfer dough to

10

large, lightly oiled bowl. Cover with plastic wrap; let rise until

11

tripled in size, at least 2 hours.

12

Turn dough onto lightly floured surface. Lightly dust hands and

13

top of dough with flour. Following instructions 1 through 5, on page

14

, lightly press dough into a large disk. Fold toward center,

15

overlapping edges easily. Using a large metal dough scraper or two

16

metal spatulas, transfer dough; smooth side down, to colander or

17

basket lined with heavily floured muslin. Cover loosely with large

18

sheet of aluminum foil; let rise until almost doubled in size, at

19

least 45 minutes.

20

As soon as dough begins to rise, adjust oven rack to low center

21

position and arrange quarry tiles on rack to form 18 by 12 inch

22

surface (or larger). On lowest oven rack, place small baking pan or

23

cast-iron skillet to hold water. Heat oven to 450 degrees.

24

Sprinkle coarse cornmeal liberally over entire surface of peel.

25

Invert dough onto peel and remove muslin. Use scissors or serrated

26

knife to cut three slashes on top of the dough.

27

Slide Dough from peel onto tiles. Wearing oven mitts and a long

28

sleeved shirt, carefully add 2 cups of hot water to pan or cast

29

iron-skillet. Bake until instant read thermometer inserted in bread

30

registers 210 degrees and crust is very brown, 35 to 40 minutes,

31

turning bread around after 25 minutes if not browning evenly. Turn

32

oven off, open door, and let bread remain in oven for 10 minutes

33

longer. Remove from oven, then let cool to room temperature before

34

slicing, about 2 hours. To crisp crust, warm in 400 degree oven for

35

minutes.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (28.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2479.96

Calories From Fat (14%)

347.72

% Daily Value

Total Fat 39.79g

61%

Saturated Fat 14.86g

74%

Cholesterol 0mg

0%

Sodium 3981.48mg

166%

Potassium 1204.55mg

34%

Total Carbohydrates 466.05g

155%

Fiber 21.84g

87%

Sugar 68.38g

 

Protein 65.39g

131%

Tips

To knead in food processor, mix half of sponge, half of flours and half of honey in food processor fitted with metal blade. Pulse until roughly blended three or four second pulses. With machine running, slowly add 2/3-cup water through the feed tube; process until dough forms a ball. Let sit for 3 minutes, then add half the salt, and process to form smooth dough, about 30 seconds longer. Transfer dough to large, lightly oiled bowl, leaving metal blade in processor (some dough will remain under the blade). Repeat process with remaining ingredients. Proceed with recipe.