A Simple, Rustic Loaf

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Recipe photo

A Simple, Rustic Loaf

star rating (16) rate this recipe »
Published prior to 2008

Using a sponge (starter) to create this bread increases its flavor and enhances its texture.

Sponge
1 1/2 cups (12 ounces) cool water
1 teaspoon instant yeast
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) pumpernickel flour

Dough
2 teaspoons salt
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 3/4 ounces) Harvest Grains Blend or mixed seeds of your choice

To make the sponge: Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight.

To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.

Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450°F.

Gently but firmly slash the dough across the top, then spritz it with water. Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing. Yield: 1 loaf.

Reviews

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  • star rating 03/21/2012
  • geogal34 from KAF Community
  • Simple wonderful--crusty outside and soft and tender on the inside! I've always loved rye and pumpernickel bread and this was my first attempt at making one. I think it could stand some more pumpernickel. Has anyone tried this? Would I just substitute some of the AP in the dough making stage? And would this work as a loaf? I loved this and even my non-rye-loving boyfriend liked it too! Another A+ for KAF!
  • star rating 10/26/2011
  • Sarah from Kansas CIty
  • Very simple recipe and super-delicious! I have made this numerous times now and it always turns out. I did tweak the recipe, though. Instead of using harvest seeds I use wheat germ and I use a 1:3 ratio of unbleached flour to wheat flour.
  • star rating 09/25/2011
  • Karis from Milwaukee, WI
  • I made this for a dinner party last night and everyone loved it. It didn't double in size while it was rising as the recipe says it should, and I needed to add a 1/4 cup water during the dough step, but even given these issues, I still think this recipes deserves 5 stars based on my guests' reactions to the delicious taste of the bread.
  • star rating 04/21/2011
  • chillieundpepper from KAF Community
  • WOW WHAT A FANTASTIC LOAF OF BREAD!!! It's easy to make and has an awesome taste. The only problem, it did not last long enough in this house. ;-) I preheated the oven 450F with a cast iron skillet in it. I also soaked the harvest grain seeds in hot water for 30 minutes before I mixed them with the dough. For the 2nd rise I had the dough in a brotform that I then , after the 2nd rise, turned/flipped into the hot skillet (no lid) and then baked this is so easy that this is going to be on my every week to do list. AGAIN, FANTASTIC SIMPLE RUSTIC LOAF OF BREAD
  • star rating 02/04/2011
  • kabril from KAF Community
  • I have made this recipe four times. The first was a huge success & my roomie who doesn't devour my bread like I do hate half of the first loaf. The 2nd loaf was a b'day gift for her dad. Which he declared excellent & it apparently disappeared in one day as well. Third time our part-time roomie (roomie's b/f) liked it as did another good friend who was visiting. That loaf vanished as well. Fourth loaf I kinda goofed. I always preheat the oven to 500F w/my cast iron dutch oven in it. Lid slightly askew (allows smoke to dissipate). When I bake the bread, 2nd rise is in a bowl on parchment paper, which I use to transfer (paper & dough) to the dutch oven, turn the oven down & bake for 20 min. with lid on, remove lid & bake for another 15 minutes. I forgot to drop the temp to 450F before actually baking. It still came out nice. I substitute KAF 100% Premium Whole Wheat (which is what I have) for the rye. Fourth time baking I used 1-1/2 cups Whole wheat (1 cup for 1 cup KAF AP). I let the starter sit even longer than usual. And kneaded a bit longer as I've found the whole wheat sometimes needs that. Kneaded till texture was the same as usual. Things I've noticed. The reason I rate this as a Four(4)-star & not Five(5)-star is I -Have- to add at least 1/2 cup water to dough. Starter is way too dry to add the dough flour to & absorb it all. It's like someone forgot the water in the dough part of the recipe. There is NO way I could make this bread without that extra water. In addition, I spritz it with water before 2nd rise & sprinkle LOTS of sesame seeds on it. The slit the dough & spritz again after it is in the Dutch Oven. I use 1/4 cup raw sunflower & 1/4 pumpkin seeds, plus 2-3 tablespoons of flax seeds, instead of the Harvest Grains (which I didn't have). The 1st & 3rd time I baked this (can't speak for the 2nd since I never got to taste it) the bread was moist inside & crunchy & chewy outside. The crumb was perfect. Texture as well as taste was delicous! Seriously, My roomie & I hate almost the whole loaf (a LOT of bread) right then & there. We couldn't get enough. And we cut it before it was completely cooled. Learned from that mistake too as it kinda mushed the bread a little. But still tasty! We LOVE this recipe (w/my adaptations).
  • star rating 11/13/2010
  • lanaikaila from KAF Community
  • Just wonderful! I used KAF bread flour for the all purpose flour and used KAF rye flour blend for the pumpernickel. Great tasting, easy to make, I kneaded it with my KA mixer and let it rise in and then baked it in a cast iron pot. Definitely will make it again and again.
  • star rating 01/18/2010
  • Rebecca from Draper
  • I think I found my go to bread recipe - low fat, no milk or sugar, high fiber and easy to make. I made the sponge one morning and baked the bread the next. I substituted whole ry flour for the pumpernickel, bread flour in the sponge, and white w w flour in the dough and sued my own mix of seeds from my pantry(flax seed, poppy seed, sesame seed, and sunflower seeds). I also halved the amount of salt since my sunflowers were salted. I know this hardly sound like the original but it worked out great. I also enjoy learning a technique and then improvising and this recipe lets me do that. Bravo KAF. this is a winner
  • star rating 11/21/2009
  • Danni from Kansas City
  • I'm a beginner baker, but this bread was very easy to make and turned out great! Crunchy crust, inside was chewy (but not doughy). I substituted 1 Cup of Whole Wheat flour for one cup of the Unbleached White in the dough. I also allowed the sponge to rest overnight until it was filled with lots of little bubbles. The bread is very flavorful, hearty but not too dense.
  • 11/01/2009
  • Janice from Malaysia
  • Can I omit the pumpernickel flour flour? I don't see this flour anywhere in Malaysia Please send recipe questions to us directly: bakers@kingarthurflour.com In this recipe the rye adds a good bit of flavor. You might try substituting and equal amount of whole wheat flour. Frank @ KAF.
  • 07/24/2009
  • Rachael from Corona, California
  • I'm just curious if you can bake it in the bowl pictured? If so, do you sell the bowl?
    You can bake it in that bowl but unfortunately we no longer sell it. Molly @ KAF
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