What’s better than homemade bread? What about homemade bread that doesn’t need to be kneaded? This country bread works well for all the farmers — or even office workers — who don’t have the time, energy or a stand mixer to be doing all kinds of fancy kneaded breads. This loaf will turn out just as tasty and impressive with a nice thick crust, just right for sopping up tasty stews or making rustic sandwiches.
If you’re not a fan of spelt flour, you could make a substitution, but this flavor really helps bring the country to this country bread. If you want a little more texture, add some chopped-up dried fruits and nuts to the dough.
Country bread
10
20 minutes plus overnight
35 minutes
10 hours 55 minutes
1/4 teaspoon instant yeast
1 5/8 cups water
3 cups bread flour
1 1/4 teaspoon salt
The evening before you want to bake the bread, combine the yeast and water in a large mixing bowl and stir to combine.
Add the flour a little at a time and mix well until all of it's incorporated into the dough. Let rest for 10 minutes.
Add the salt and stir to thoroughly combine.
Cover with plastic wrap and leave in a warm place overnight.
The next morning, rub your hands with water and smear some across the work surface.
Turn out the dough onto the surface and shape it into a ball with help from a dough scraper.
Cover it with a kitchen towel and let rise for two hours, or until doubled in size. Score it once across the top.
Place a heavy glass or ceramic pot (large enough for the bread) with a fitted lid inside the oven and heat it to 450 F.
Remove the dish once the oven has heated, and transfer the dough into it.
Put the lid on the dish and place it back in the oven and bake for 15 minutes.
Remove the lid and bake for an additional 15 to 20 minutes or until golden brown.