French Country Bread

French Country Bread
Photo by Martha Holmberg


  • ½ tsp. active dry yeast
  • 13 to 15 oz. (3 to 3-½ cups) unbleached bread flour
  • 1 tsp. rye flour
  • 1 Tbs. whole-wheat flour
  • 2/3 cup warm (105 to 115°F) water
  • Flour or bran flakes for finishing (optional)
  • 1-¼ tsp. salt
  • + 5 more ingredients
    • ¾ cup water
    • 1 tsp. active dry yeast
    • Cornmeal or semolina for baking
    • 3-½ oz. (¾ cup) unbleached all-purpose flour
    • 1 Tbs. honey

Put the water and yeast in the bread machine pan and let stand a few minutes. Add the flours. Set the machine on the dough program and let the kneading blade mix the ingredients into a batter-like glop, about 3 minutes, and then unplug the machine. (You can also mix the sponge in a bowl and then ...

View full recipe at Fine Cooking


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