This rustic country loaf is healthy, tasty and easy to make. The mix of bread flour and whole wheat flour makes this a bread for all occasions. It goes well with soups and also makes great sandwiches.
Bread flour 3 cups
Whole wheat flour 1 1/3 cup
Olive oil 1/3 cup plus for greasing
Italian herbs 2 tbsps
Yeast 3 tsp
Salt 1 tsp
Sugar 2 tbsps
Mix all the ingredients and make a dough in the bread machine or stand mixer.
Roll the dough on to a floured surface and knead for about five minutes.
Shape into a ball and let rest covered in a greased bowl for two hours. I leave it overnight in winter.
Punch down the dough and give it a second rising.
Keep a tray of water in the oven and bake in a 210 degree C convection oven for 40 minutes. Spritz with water a few times during the first 15 minutes.
Cool on a rack, slice and serve.
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