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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 plump loaf 828g Recipe makes 1 plump loaf) |
||
| Calories 1801 | ||
| Calories from Fat 57 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2931mg | 122% | |
| Potassium 1087mg | 31% | |
| Total Carbohydrate 377.1g | 125% | |
| Dietary Fiber 26.9g | 107% | |
| Sugars 1.5g | ||
| Protein 59.0g | 118% | |
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By: LAURIE
By: Lauralie41
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Rustic Country Loaf
By: Lauralie41
Apr 21, 2005
After reading the posts in the Eastern European Forum and having my mouth water all day I went to the library. Being Polish I looked for any polish cookbooks I could find. There were not many on the shelf but found The New Polish Cuisine by Chef Michael J. Baruch. Now I can add even more recipes to my Polish cookbook here on zaar!! Thank you so much for creating the Eastern European Forum!!!
1 plump loaf
Ingredients
- 3 cups bread flour
- 1 cup whole wheat flour
- 2 1/2 teaspoons active dry yeast
- 1 1/4 teaspoons sea salt
- 1 pinch sugar
- 1 1/3 cups water, warm about 120-130 degrees
Directions
1
Line one heavy sheet pan with parchment and dust with cornmeal.2
Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.3
Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.4
When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.5
After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.6
While dough is rising, preheat over to 425 degrees.7
When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.
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Browse similar recipes by category
- Course > Breads > Yeast
- Cuisine > European > Eastern > Polish
- Preparation > Time to Make > < 4 hours
- Occasion > Gifts
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Chef #1051793
On Nov 29, 2008
I cook a lot of bread by hand. This recipe is okay but the loaf is small. I did not have to add any water and I did not find the dough sticky- I used Bob's Red Mill organic wheat flours (white unbleached and whole wheat). It took hours to rise, though- I don't know why. A plus was the whole wheat ratio- just enough to put the taste in it.
From: Chef #926083
On Aug 31, 2008
This turned out to be an amazing bread... like others stated i also added an additional 1/4c of water.
From: Fairy Nuff
On Oct 13, 2005
Lauralie I had no problems with this recipe. I did add almost 1/4 cup water extra but other than that I found the dough great to work with. I think the second rising really adds great texture to this bread. I used a bench mixer for the mixing (I'm too lazy to knead) and found that five minutes mixing on slow/medium speed was plenty. I loved the addition of the flour on top of the loaf...it really makes the bread look old-fashioned. Thanks for a lovely loaf that is easy to make and tastes great!!!
From: PanNan
On Oct 16, 2005
I had no problems getting the bread to rise, but also added more water to be able to knead it. I decided to knead by hand (something I haven't done for a long time), and it took about 8 - 10 minutes of kneading until it was "elastic" enough. I did score the bread (to allow the steam to escape), and spritzed with water (to get a crispy crust) before putting on a baking stone in the oven. The high temperature worked just fine for me. I used a digital probe thermometer (poked through one of the scores to the center of the bread) and when it reached 190F degrees, I removed it. At that point the exterior was perfectly brown. It took about 35 minutes. This is a heavy, dense loaf - I think a Polish rustic loaf is supposed to be that way. For my own taste preference, I might try adding a little oil to the recipe next time, to add some moisture. Overall a very nice recipe. It produced a beautiful rustic loaf.
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