Country Bread

3 cups + 1 Tbs. unbleached bread flour

• 1 cup unbleached whole wheat flour

• 2 ¼ active dry yeast (1 envelope)

• 2 Tsp. salt

• 2 cups tepid water

Place flour, yeast and salt in a food processor. I use my stand mixer because my processor is too small. With the motor running add water and process or mix until it forms a ball. This dough will be soft and wet. You can add a little flour help form a nice ball, but do not over work this dough. Place in a large greased bowl and cover with plastic or a towel. Let rise in a warm place until double size, maybe 3 hours. 

Push down dough and form into desired bread shape. Place seam side down, cover again and let rise again until double the size, maybe 2 hours. Careful when removing cover that you do not deflate your dough.

Pre heat the oven to 425° F.  When ready to bake sprinkle the loaf with a Tbs. of flour and slash the surface with a serrated knife. Place in the oven. Mist the top with water and again after 5 minutes. Bake until deeply brown about 45-50 minutes. I like to bake this bread in my Dutch oven on parchment paper. 20 minutes covered and 25 uncovered.

Adapted from Jacques Pepin “Heart and Soul in the Kitchen”