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.
Quick Focaccia
This is one of the easiest bread recipes you could make, and today I made a fennel focaccia using both the bulb and the greens, but you can use whatever you like or have on hand. Got a limp red pepper or tired zucchini? Just slap it on your focaccia instead of tossing it out. And the secret to a great focaccia..? More oil than you think. Don’t be shy.
400g warm water (finger-temp)
8g yeast
30g olive oil + extra for pan and topping
500g bread flour
10g sugar
15g sea salt
Thinly sliced fennel bulb and fennel greens for the topping.
1. Prepare the Dough: In a stand mixer, combine warm water, yeast, and a little sugar. Stir, let the yeast bloom, then add the rest of the ingredients and mix on low for 10 minutes. Let it rest for 30-40 mins.
2. Shape the Dough: Grease a sheet of parchment paper, place it in a deep baking pan (like a 13”x9”), pour some olive oil over it, and add your dough. Press it down to fill the pan, then let it rest for 10-15 mins.
3. Add Toppings & Proof: Drizzle more olive oil over the dough, spread with your hands, add your favorite toppings, and sprinkle with flaky salt. Proof for 40-60 mins until doubled in size. Preheat the oven to 425°F while the dough is proofing.
4. Bake: Bake until golden brown – about 20-30 mins.