This rustic loaf, like many peasant dishes of old, is hardly the food of country bumpkins. It is bread fit for a king.
Serves: 16Hands-on: 30 minutesTotal: 3 hours 50 minutesDifficulty: Medium
- 1½ cups warm water
- 1 Tbsp. honey
- 1¾ tsp. active dry yeast (1 package)
- ¼ cup rye flour
- ¼ cup whole wheat flour
- ¾ tsp. kosher salt
- 4 cups bread flour
- ¼ cup cornmeal
- In a large bowl, combine water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add rye flour and whole wheat flour; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
- Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan and set aside to proof for 30 minutes. Preheat oven to 375°F.
- Dust the top of the risen loaves with flour. Using a serrated knife, slash a crosshatch pattern into the surface of the risen dough, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.