Rustic Farm Loaf
A simple loaf with a golden crust and chewy crumb. This rustic farm bread is all about simplicity. Minimal ingredients, and maximum reward. Perfect for toast, soup, or just warm from the oven with butter.
Ingredients
3g yeast
50g lukewarm water
300g cold water
90g whole wheat
360g bread flour
10g salt
Instructions
Mix yeast and 50g lukewarm water and bloom for 10 mins.
Combine all ingredients in the bowl of a stand mixer. Mix on second lowest speed for about 10 minutes.
Cover the bowl and let the dough rest for about 1½ hours at room temperature.
With floured hands, take the dough out of the bowl and place on a floured work surface. Shape the dough into a loaf, then place the loaf seam-side up in a bread pan or Dutch oven that's either greased or lined with parchment paper.
Let it proof for 45–60 minutes (or until doubled in size).
Preheat to 480°F (250°C) at least 30 minutes before baking.
Reduce the oven temperature to 445°F (230°C). Bake in the middle of the oven for about 40 minutes, until deeply golden.
Transfer to a wire rack and let cool completely before slicing.
Notes:
I used Emmer whole wheat, but any whole wheat will do.
A Dutch oven or bread pan works great for this loaf, but if you don’t have either, a sheet pan does the job just fine.
