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Weekly Make and Bake Rustic Bread takes several minutes to prepare.

Weekly Make and Bake Rustic Bread takes several minutes to cook.

Weekly Make and Bake Rustic Bread makes 4 servings.

The ingredients for Weekly Make and Bake Rustic Bread are:

24 fluid ounces hand warm water
1 1/2 teaspoons dried fast rising yeast (Or, 1 oz fresh yeast, added to a little warm water with 1 teaspoon sugar.)
2 1/2 teaspoons sea salt
1 1/4 lbs unbleached white whole wheat flour (King Arthur makes one) -- ( about 4 1/2 Cups)
1/2 lb unbleached white bread flour -- (2 cups)

Here is how you make Weekly Make and Bake Rustic Bread:

1 -- Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.2 -- Add the yeast to the water and then the salt, mix well.3 -- Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.4 -- Leave the bread dough in the mixing bowl and cover loosely .5 -- Allow to rise in warm area for 2 hours, or until doubled in size.6 -- The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.7 -- If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board. Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish. You can add a glaze or special finish at this point.8 -- Bake at 450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a separate pan of boiling water as soon as you put the bread into the oven - this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).9 -- Remove the bread when baked and cool on a cooling rack. 10 -- Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed. It will keep for about 2 weeks, assuming it lasts that long! NUTRITION INFORMATION LISTED IS FOR 1/4 THE RECIPE (OR ONE LOAF).Number of Servings: 4Recipe submitted by SparkPeople user SLEEPIGRL.

The nutritional information for Weekly Make and Bake Rustic Bread is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 677.5

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,454.7 mg
• Total Carbs: 128.7 g
• Dietary Fiber: 15.2 g
• Protein: 24.5 g