Country Bread

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Servings: 1 Difficulty: Intermediate
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A rustic, hearty loaf combining the tang of sourdough with the nutty richness of whole wheat and wheat germ.
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This Country Bread is a robust, artisan-style loaf that perfectly balances the tangy depth of sourdough starter with the earthy notes of whole wheat flour and wheat germ. The result is a bread with a chewy, substantial crumb and a beautifully crisp crust. It’s ideal for slicing thick for toast, making sandwiches, or simply serving alongside soups and stews. The combination of yeast and sourdough ensures a reliable rise while maintaining that complex, fermented flavor profile. ItâÂÂs a comforting, wholesome addition to any breakfast or dinner table, offering a satisfying texture and rustic charm that store-bought bread simply cannot match.

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Country Bread

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 835.4

Description

This Country Bread is a robust, artisan-style loaf that perfectly balances the tangy depth of sourdough starter with the earthy notes of whole wheat flour and wheat germ. The result is a bread with a chewy, substantial crumb and a beautifully crisp crust. It&# 226;ÂÂs ideal for slicing thick for toast, making sandwiches, or simply serving alongside soups and stews. The combination of yeast and sourdough ensures a reliable rise while maintaining that complex, fermented flavor profile. ItâÂÂs a comforting, wholesome addition to any breakfast or dinner table, offering a satisfying texture and rustic charm that store-bought bread simply cannot match.

Ingredients

Directions

  1. In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, whole wheat flour, wheat germ, salt, and yeast.
  2. Add the sourdough starter, vegetable oil, and water to the dry ingredients.
  3. Mix until the dough comes together into a shaggy mass. If using a stand mixer, use the dough hook attachment.
  4. Knead the dough for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky. Add a little more water if the dough is too dry, or a sprinkle of flour if too sticky.
  5. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
  6. Punch down the dough to release air bubbles and turn it out onto a lightly floured surface.
  7. Shape the dough into a loaf and place it into a greased 9x5-inch loaf pan.
  8. Cover and let it rise again for about 45 minutes, or until the dough crests slightly above the rim of the pan.
  9. Preheat your oven to 375ðF (190ðC) during the final rise.
  10. Bake the bread for 35-45 minutes, or until the top is golden brown and the internal temperature reaches 190ðF (88ðC).
  11. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 835.4kcal
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 7574.8mg316%
Total Carbohydrate 163.2g55%
Dietary Fiber 10.9g44%
Sugars 1.5g
Protein 28.9g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bread, country, flour, germ, homemade, loaf, rustic, sourdough, starter, vegan, whole wheat, wheat germ, yeast, hearty, artisan, crusty, fermented, baking
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