Country Bread (Pan de Campo)
Introduction
There’s something almost magical about the aroma of freshly baked country bread drifting through a kitchen—a comforting scent that feels like home no matter where you are. Pan de Campo, often called “cowboy bread” in some regions of Latin America, is a rustic, hearty loaf meant to be shared at the table. Its crust is deep and golden, while the inside stays tender, lightly tangy, and incredibly satisfying. Whether you’re serving it alongside a warm stew, slicing it for sandwiches, or simply enjoying it with butter and honey, this bread invites you to slow down, savor the moment, and appreciate the pleasure of homemade baking.
Ingredients
Dry Ingredients
- 85 g whole wheat flour (¾ cup)
- 450 g all-purpose wheat flour (3 ½ cups)
- 120 g rye flour (1 cup)
- 15 g salt (2 ½ tsp)
- 5 g bread spices (1 tsp)
- 10 g honey (2 tsp)
- 16 g fresh yeast (0.5 oz)
Wet Ingredients
- 220 g buttermilk (1 cup)
- 220 g sparkling mineral water (1 cup)
- 1 tsp vinegar (5 ml)
- Optional: 1 Tbsp oil for greasing hands or bowl
Directions
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