Country Bread Recipe

Activate yeast

Pour 2 cups warm water (105–115°F / 40–46°C) into a large mixing bowl or the bowl of a stand mixer. Stir in 1 tablespoon honey (or malt syrup) and 2 teaspoons active dry yeast. Let sit 5–10 minutes until foamy. If mixture does not foam, the yeast may be inactive — start again with fresh yeast.

Mix dry ingredients

While yeast activates, whisk together 4.5 cups bread flour, 0.5 cup whole wheat flour, and 2 teaspoons salt in a separate bowl so ingredients are evenly distributed.

Combine and knead

When yeast is foamy, add 1 tablespoon olive oil and gradually add the flour mixture to the yeast mixture. If using a stand mixer, attach the dough hook and mix on low until dough comes together, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes, adding small amounts of flour only if dough is excessively sticky.

First rise

Lightly oil a large bowl. Place the kneaded dough into the bowl, turning once to coat with oil. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours depending on room temperature.

After the dough has doubled, gently punch it down to release excess gas. Turn the dough onto a lightly floured surface (use the 1/4 cup all-purpose flour for dusting). Divide the dough if you want two smaller loaves, or leave whole for one large country loaf.

Shape into a round boule or an oval bâtard: flatten gently into a rectangle, fold long edges into the center, then roll tightly toward you to create surface tension on the outside. Pinch seams closed and tuck ends under to form a smooth top.

Place the shaped loaf seam-side down on a parchment-lined baking sheet sprinkled with 2 teaspoons cornmeal or semolina, or into a well-floured banneton/linen-lined bowl. Cover with a lightly oiled piece of plastic wrap or a towel and let rise until puffy and nearly doubled, about 45–60 minutes.

Preheat the oven to 450°F (230°C) at least 30 minutes before baking. If using a baking stone or steel, place it in the center. Position a shallow metal pan on the bottom rack to hold water for steam.

Just before baking, score the top of the loaf with a sharp knife or lame (a 1/2–3/4 inch deep slash). This allows controlled expansion and gives a rustic appearance.

Slide the loaf (on parchment) onto the preheated stone or place the baking sheet in the oven. Carefully pour 1/2 cup hot water into the shallow pan on the bottom rack to create steam, then quickly close the oven door to trap steam. Bake 15 minutes at 450°F (230°C) to get good oven spring and crust set.

After 15 minutes, reduce oven temperature to 400°F (200°C). Remove the water pan (or open a small vent in the oven) and continue baking 15–20 minutes more, until the crust is deep golden brown and the internal temperature of the loaf registers 200–205°F (93–96°C) with an instant-read thermometer.

If the crust is browning too quickly, tent the loaf loosely with foil for the last 10 minutes of baking.

Remove the bread from the oven and transfer to a wire rack. Let cool completely for at least 1 hour before slicing. Cutting too early will produce a gummy crumb. For a rustic finish, tap the bottom of the loaf — it should sound hollow when fully baked.

Store wrapped in a clean kitchen towel or a bread bag at room temperature for 2–3 days, or freeze sliced for longer storage.