French Country Bread

1. 1

   Dissolve 1/2 teaspoon active dry yeast in 1 cup warm water in a medium nonmetal mixing bowl. Add 1 1/2 cups bread flour and mix thoroughly. Cover the bowl and let the starter rest at room temperature for 8 hours to overnight.

2. 2

   Dissolve the remaining 2 teaspoons active dry yeast in the remaining 2 cups warm water in a large bowl. Add the starter mixture, 3 cups bread flour, the whole wheat flour, and the salt; stir until well combined. Add the remaining 1 1/2 cups bread flour, 1/2 cup at a time, mixing well after each addition until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. 3

   Place the dough in a large, lightly oiled bowl and turn it to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

4. 4

   Preheat the oven to 425 degrees F (220 degrees C). Grease two 9x5-inch loaf pans.

5. 5

   Punch down the dough and turn it onto a lightly floured surface. Divide the dough into 2 equal portions and shape into loaves; place them in the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in size, about 45 minutes.

6. 6

   Bake in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 30 minutes.

• Calories 91.71 kcal Low Source
• Protein 3.34 g Low Source
• Carbs 18.67 g Moderate
• Total Fat 0.09 g Low Source
• Saturated Fat 0.01 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 5.73 mg Low Source
• Fiber 1.54 g Low Source
• Sugar 0.35 g Low Source
• Added Sugar 0.33 g Low Source
• Calcium 2.1 mg Low Source
• Iron 0.86 mg Low Source
• Potassium 23.43 mg Low Source
• Vitamin A 0.35 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten