A simple Europeanstyle country bread Just enough whole wheat to give it some flavor but not so much that its heavy I use an overnight starter to give it extra flavor
Prep Time
1 day 1 hr 45 mins
Dificult
Medium
Servings
1 day 2 hrs 55 mins
Ingredients
Instructions
The night before
prepare starter: Dissolve 1/2 teaspoon active dry yeast in 1 cup warm water in a medium-sized non-metal mixing bowl. Add 1 1/2 cups bread flour and mix well. Cover and let sit overnight at room temperature.
The next day: Dissolve 2 teaspoons active dry yeast in 2 cups warm water in a large bowl. Add starter mixture
whole wheat flour
3 cups bread flour
and salt; stir until well combined. Add remaining bread flour
1/2 cup at a time
mixing well after each addition. When dough has pulled together
turn it onto a lightly floured surface and knead until smooth and elastic
about 8 minutes.
Lightly oil a large bowl
place 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.
Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.
Deflate dough and turn it onto a lightly floured surface. Divide dough into 2 equal pieces and form into loaves. Place loaves into the prepared pans. Cover loaves with a damp cloth and let rise until doubled in volume
about 45 minutes.
Bake in the preheated oven until top is golden brown and bottom of loaf sounds hollow when tapped
