Rustic Country Bread

  1. In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
  2. Whisk until creamy and smooth.
  3. Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
  4. Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
  5. Add remaining yeast, water, salt, butter and 1 cup bread flour.
  6. Beat at medium speed 3 minutes, or until smooth.
  7. Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
  8. Dough will just clear sides of bowl.
  9. (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
  10. (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
  11. Place in a greased bowl, turning once to coat.
  12. Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
  13. Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
  14. Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
  15. (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
  16. Preheat oven to 475u0b0 for at least 30 minutes.
  17. Make a slit in top of loaf with a serrated knife.
  18. Bake at 475u0b0 for 10 minutes, 400u0b0 for 15 minutes, and 325u0b0 for 20 to 30 minutes.
  19. Loaf is done when slightly domed and browned.
  20. Cool on a rack.
  21. Makes 1 large loaf.
  22. Note: Dough can also be shaped into flatbread, breadsticks or rolls.

active dry yeast, milk, sugar, flour, whole wheat flour, bread flour, warm water, kosher salt, unsalted butter

Taken from www.food.com/recipe/rustic-country-bread-73671 (may not work)

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