Country Loaf

star rating (17) rate this recipe »
dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf

Recipe photo

This loaf, like many European loaves, includes a bit of whole grain flour for texture and flavor. For a lighter-colored loaf, cut the pumpernickel or white whole wheat down to just a couple of tablespoons (or eliminate them entirely), while increasing the all-purpose flour to 3 cups.

Country Loaf

star rating (17) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 01/01/2010


  • 1 1/8 to 1/4 cups lukewarm water*
  • 1 1/2 teaspoons instant yeast
  • 1/2 cup pumpernickel flour OR King Arthur White Whole Wheat Flour
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • seeds (sesame, flax, caraway or poppy) OR oat or rye flakes, for sprinkling
  • *Use the lesser amount of water in the summer or in humid weather; the greater amount in winter, or when the weather is cold and dry.

Tips from our bakers

  • This crusty loaf is non-fat, and thus will become stale quickly; it's best enjoyed the same day it's made. For slightly better shelf life, substitute 2 tablespoons olive oil for 2 tablespoons of the water.


1) To make dough using a bread machine: Place all of the ingredients in the order listed above into the pan of your bread machine, select manual or dough, and press start. Jump to step 3 below.

2) To make by hand, or with a mixer: Pour the water into a mixing bowl. Add the yeast and pumpernickel or white whole wheat flour, and let sit for several minutes until the mixture begins to bubble. Stir in the salt and 1 cup of the all-purpose flour and mix well. Gradually add the remaining all-purpose flour until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it for 4 to 5 minutes. Let the dough rest while you clean out and grease your bowl; then knead the dough a few more minutes. The dough should be on the slack side and a little tacky, but shouln't be sticky. When the dough is well-kneaded, place it into the prepared bowl, cover, and let rise until doubled in size, 1 1/2 to 2 hours.

3) If you're using a brotform: When your dough has risen, flour your brotformet heavily and sprinkle some seeds (sesame, flax, caraway, poppy...) or some oat flakes or rye flakes in the bottom. Pick up your dough and work it around in your hands a bit, expelling the air. Make the dough into a ball and place it, "nice" side down, into the basket. Drape the dough with lightly greased plastic wrap, and set it aside to rise for 45 minutes, or until it's crowned nicely over the rim of the basket.

4) If you're not using a brotform, simply round the dough into a ball, and place it on a lightly greased or parchment-lined baking sheet. Let the dough rise for about 45 minutes, or until it's noticeably puffy.

5) For dough shaped in a brotform:Have a lightly greased or parchment-lined baking sheet ready. Very gently, roll the dough from the basket onto the baking sheet. It should slip out gracefully, without deflating. if it deflates totally (a small settling is OK), simply form it into a smooth ball, put it back in the basket, and let it rise again (only this time not quite as high).

6) Bake the bread in a preheated 425°F oven for 20 to 25 minutes. For a crunchy, crisp loaf, spray water into the oven with a spray bottle three times during the first 10 minutes of baking. When the bread is done, remove it from the baking sheet, set it on the rack of the oven, turn the oven off, and crack the door open a couple of inches; let the bread cool completely in the oven. If you want a soft loaf, remove the bread from the oven, and from the pan, set it on a rack, and let it cool completely at room temperature.

Yield: 1 large loaf.


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  • star rating 04/19/2015
  • Jessica kitchen from KAF Community
  • I love this, I used my own mix of flours, pumpernickel meal, dark rye, and APF. Sprinkled in my Basket flax seed, caraway seed and a little pumpernickel meal. Wow! Also I added 1 tbs of olive oil to help with freshness, also added 1 tbs of Vital Wheat Gluten. Let's say it's not lasting long around my house. I posted pictures if anyone is interested to see what great bread recipe this is, even if you modify it some.
  • star rating 01/18/2015
  • Thomas from Brooklyn, NY
  • My go to! Solid lean bread that bakes beautifully! I bake mine on top of a baking stone and under a stainless-steel bowl for the first 10 minutes as opposed to spraying my oven with water.
  • star rating 12/05/2014
  • from
  • Nowhere in this recipe did it say to oil the basket and THEN flour it heavily. Needless to say it was an epic fail. I had purchased the brotform basket recently, followed the country loaf directions completely only to have a big blob of dough perfectly risen stick to the basket. I thought it did not make sense to only flour the basket. Always trust your instincts. Right now I really want to hurl the basket into the front yard but Instead, tomorrow I will oil the basket and follow all the other directions again.
    I am very sorry to hear about this frustrating experience you had with the brotform. I am not entirely sure if you are using our cane brotform or our terracota brotform. The cane brotform only needs to be heavily floured, no spray. The terracotta needs both a spray and flour. We would be more than happy to further assist you so please call our Customer Service Team, 1-800-827-6836. We want you to be satisfied with your purchase! Eisabeth@KAF
  • star rating 09/28/2014
  • Metaphoric from KAF Community
  • I was searching for a flax seed bread recipe and came upon this one. This bread is great and easy to make. Am making a double recipe at the moment since it was such a hit. I did make some additions to the recipe this time by substituting Organic Flax Meal for Whole Wheat Flour and I added 1/8 cup Flax Seeds and 1/16 cup Chia Seeds. This bread had great crumb while a nice amount of air pockets. I put a pan of boiling water under the bread rather than spraying the loaves when baking this previously.
  • star rating 09/19/2014
  • Jessica from Burlington, VT
  • star rating 09/16/2014
  • ken from catoosa ok
  • It disappeared in two days.
  • star rating 09/05/2014
  • hog hunter from OK
  • star rating 01/01/2014
  • Ashlie baker by profession from Bridgton,Maine
  • Beautiful loaf, the texture and flavor are great! Everyone loved this loaf. We used pumpernickel flour.
  • star rating 09/25/2013
  • Jessica from Western New York
  • We prefer to make our own breads rather then buy from the store, and we use all K. A.s flours now as well, this has been our favorite bread recipe thus far. The texture is the best part, and the flavor is wonderful. Very easy to make as well.
  • star rating 07/20/2013
  • jarobo from KAF Community
  • Nice loaf but needed a little more flour (1/4 cup). Used a mixing bowl to shape and opted for the crispy crust. Attractive, tasty loaf.
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