Directions
- In the bowl of a stand mixer, combine the buttermilk, sparkling water, fresh yeast, honey, salt, bread spices, and vinegar. Stir lightly until the yeast begins to dissolve. The sparkling water adds extra lightness to the dough, giving it a beautiful open crumb.
- Sift in the whole wheat flour, all-purpose flour, and rye flour. Attach the dough hook to the mixer and blend on low speed for 2 minutes, just until the ingredients come together.
- Increase the speed to medium and knead for 12–15 minutes. The dough will begin sticky but gradually turn smooth, elastic, and slightly firm to the touch—exactly what country bread requires.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise for 1½ hours in a warm place. It should double in size and release a faint, tangy aroma from the rye and buttermilk.
- Lightly flour your hands and a work surface. Turn the dough out and form it into a tight, round ball by folding the edges underneath. Place the dough in a floured proofing basket or a lightly floured bowl. Let rise again for 45–60 minutes.
- Meanwhile, place a cast-iron Dutch oven (with lid) into your oven and preheat to 230°C (450°F) for 30 minutes. This step ensures a hot environment that mimics a traditional bread oven.
- Carefully remove the Dutch oven and line the bottom with parchment, or lightly flour it. Gently place the dough inside. Score the top with a sharp knife or razor to allow the bread to expand beautifully.
- Cover and bake for 30 minutes at 200°C (400°F). The bread will steam inside the pot, forming a gorgeous golden crust.
- Remove the lid and continue baking for 20–25 minutes at 180°C (350°F) until the crust becomes deep brown and crisp.
- Transfer the loaf to a cooling rack and let it cool completely before slicing. The inside will continue to set, and cutting too early may compress the crumb.
Recipe Details
- Prep Time: 2 hours 30 minutes (including rising)
- Cook Time: 55 minutes
- Total Time: 3 hours 25 minutes
- Servings: 12–14 slices
- Difficulty: Medium
Variations & Substitutions
- Herb Country Loaf: Add 1 tablespoon dried rosemary or thyme to the flour mixture for an aromatic herbed version that pairs beautifully with soups.
- Seeded Pan de Campo: Mix 2 tablespoons each of sunflower seeds, pumpkin seeds, and flaxseeds into the dough for added texture and nutrients.
- Gluten-Reduced Swap: Substitute 25% of the wheat flour with oat flour for a lighter, softer crumb with a slightly sweet note.
- Sourdough Touch: Replace 100 g of buttermilk and 100 g of flour with active sourdough starter for deeper complexity.
Serving Suggestions
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