Country loaf

As much as I love a freshly baked baguette, I love to make my own bread too. The process of making it just as enjoyable as eating it and nothing tops the smell of freshly baked bread in the house! One of my favorite recipes is this rustic country loaf, it is full of seeds, goodness and health.


You'll need 350gr flour (I often mix different kinds of flours. Here I used 150gr semi-wholemeal flour, 100 strong white bread flour and then some Semolina and Spelt flower)

..1 teaspoon salt..


..and 1 1/2 teaspoons soft blond sugar

Combine all in the mixing bowl of a Kitchenaid or similar mixer that has a dough hook.

Dissolve 1/2 cube fresh yeast

in 300ml luke warm water

and prepare a bowl full of mixed seeds (sunflower, pumkin, linseed, sesame etc...)

On a low speed (2 on Kitchenaid) pour slowly the yeast milk into the bowl with the flour, sugar and salt. Knead for a minute or so. Pour in the bowl of seeds. Continue to knead until a ball forms which clears the sides of the mixing bowl.

Cover with a tea towel and place in a warm and draught free environement. Let the dough rise (proof) for a minimum of an hour. Place a cast iron pot into the oven and preheat on the highest setting.

The dough will have risen to almost double it's size.

Take dough out of bowl and knead gently and briefly by hand to press the air out. Form another ball and place in a clean bowl, lined with a slightly moistened tea towel. Cover with cloth, as above and let rise for a second time, again for an hour minimum.

Again, it will have doubled in size.

Lift it carefully out as not to punch the air out of it and place into the (it is piping hot, be careful!) cast iron pot. Put the lid on, put the iron pot back into the hot oven. Turn the temperature down to 220 degrees celsius and and bake for around 45min.

Best to be enjoyed when still warm from the oven, with some salad, tapenade, cheese or salami.

Bon appétit!

Here toasted, rubbed with garlic and sprinkled with olive oil. Add extra thyme for a mediterranean flavour.