Easy Farmstand Bread (Rustic Country Loaves)
These loaves are rustic and easy to mix and bake. There is no kneading and no fussing, it's as easy as bread gets. This is just like your basic country Farmstand loaf, you can make it at home, hot and fresh, and you can put whatever you like in there for flavors! (Or leave it plain)
EASY NO KNEAD BREAD ----
•Mix together 1 1/2 Cups of Warm Water and 2 Teaspoons of yeast.
(If you have a packet you can just use the whole thing)
• Mix in 3 cups of Flour , and 2 Teaspoons of Sea Salt. You can use Unbleached all purpose flour or Whole Grains. I predominantly bake with whole grains all the time, a common lighter loaf will be about 2 to 2 1/2 cups white flour, to half to one cup of whole grain.
- REST the mixed dough, loosely covered at room temperature for about 5 hours. - It will double within an hour or so. You can put it away at this point if you are not baking loaves right away.
|This dough has 2 cups All purpose/1 cup Whole Wheat|
Ideally you would refrigerate the dough for some period of time, it really makes the best tasting bread. You can also just plop the proofed dough into a greased skillet.
|Mixed, Proofed and ready for Refrigeration or shaping|
Refrigerate overnight or as long as a week. You can mix in lovely flavors like cranberries or olives, dry herbs and spices. Etc.
Shape your loaf into a ball and place the ugliest "seam side" down- into a greased or floured skillet. Wait for it to rise. It will rest at room temperature for about an hour before baking. Start looking after 30 minutes, it will vary on the temperature in your home.
While your loaf is resting, preheat your oven. To 450°F , before baking you can Slice the top of your loaf with a sharp blade or knife to create a pretty texture, or leave it if you'd like!
Bake for about 40 minutes or upto 60 depending on which grains you use. (It will sound hollow when you tap on it, I like a nice roasty dark crust.)-
Try adding a tray with ice to the bottom of your oven just before your bread goes in! I also keep a spray bottle on hand to spray my oven walls. *carefully*- This is the best way to make a large quantity of artisan style loaves without a dutch oven or specialty steam/convection oven. You can spray the walls about two or three times during baking.
|Spruce Tip Sourdough Loaves|
This recipe multiplies very nicely so that you can have fresh bread all week, or if you're baking to share! Mix the dough in a large food prep container. Proof it and refrigerate until needed.
|A whiter loaf: 2 cups All Purpose 1 Cup Wheat|
|100% Whole Wheat (with Spruce & Olive)|