Rustic Country Loaf



"I went to the library to find some Polish cookbooks and found this bread recipe in The New Polish Cuisine by Chef Michael J Baruch. The bread has a very nice flavor with a crispy crust. Wonderful when eaten warm with a pat of butter. "

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (870.7 g)
  • Calories 1956.3
  • Total Fat - 12.5 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 0 mg
  • Sodium - 2940.8 mg
  • Total Carbohydrate - 393.4 g
  • Dietary Fiber - 26.6 g
  • Sugars - 1.8 g
  • Protein - 69.4 g
  • Calcium - 116.7 mg
  • Iron - 22.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 5.1 mg

Step 1

Line a heavy sheet pan with parchment and sprinkle with cornmeal.

Step 2

Add all dry ingredients to a large mixing bowl and stir to combine with a wooden spoon. Make a well in the middle of the dry ingredients slowly add the warm water. Using a heavy wooden spoon stir water into dry ingredients until s stick dough forms and clings to spoon.

Step 3

Lightly flour a work surface and with clean floured hands remove dough from spoon and bowl. Using both hands knead dough until it is slightly smooth. If dough is a little sticky add slowly add more flour. Form dough into a ball and put back in mixing bowl. Cover bowl with a clean kitchen towel and put it in a warm place. Let dough rise for one hour or until it doubles in size. When dough has doubled punch it down and let dough set for an additional half hour to rise.

Step 4

After the half hour remove the dough and punch it down again. Knead dough slightly and form into a ball tucking edges underneath. Place dough on parchment lined sheet and let rise for an additional 30 to 40 minutes or until almost doubled in size.

Step 5

Preheat oven to 425 degrees F. Once dough has risen dust lightly with flour and place on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove bread and place on wire rack to cool.

Tips & Variations


No special items needed.

Related

Chef Potpie

This made such a lovely looking loaf and it was very tasty, too! I followed the directions exactly, even kneaded by hand, it was quite nice to do so on a quiet Sunday morning. I'm not a expert at making yeast breads, I have just begun enjoying the process, and this was very easy and I think I will try it with all white flour next time. This bread is just what I was trying to accomplish, It was soft on the inside, with a chewy crust, and "chewy" is the texture I have been searching for in my yeast bread quest! Wonderful!

review by:
(28 Oct 2019)

Peggy Bright

I make virtually all our bread and most of it is sourdough. I thought it was about time to make a yeast bread and this is a fantastic recipe. So easy to make and such a great balance of flour to water. The smell of the finished bread was sensational. Even though most of the breads I make are no-knead, this is well worth 10 minutes of kneading. It will now be part of my routine. Go on, try it.

review by:
(23 Oct 2019)

Mikekey

This makes a great, crusty loaf. Perfect for dipping in a bowl of soup. I usually start my dough in the ABM, but did this by hand as written. Easy to make and even easier to eat :)

review by:
(25 Feb 2012)

Dreamer_in_Ontario

I made this bread yesterday and followed the recipe precisely. It made a delicious bread with an excellent texture and crust. Thanks, Ahma.

(9 Jan 2012)