Rustic Bread

Served right out of the oven, this bread makes a great addition to the holiday table. The recipe comes from Linda Romero Criswell of Carbondale.
December 01, 2014


3 cups stone-ground whole-wheat flour
3 cups white flour
½ teaspoon yeast
3 cups warm water, approximate
1 tablespoon salt
Sesame, poppy, pumpkin or sunflower seeds, optional


1. Mound all of the flour in a large bowl and make a small depression in the mound. To this depression, add ¼ cup lukewarm water and stir the yeast into it. Let stand for 10 minutes. Add the remaining water and salt. Knead for 5–10 minutes by hand or mixer. Cover and let sit for 12 to 16 hours.

2. Separate dough into two loaves, forming each into a ball. You may roll the balls in sesame, poppy, pumpkin or sunflower seeds, or a mixture of all four if desired. Place each round loaf into a basket lined with cloth and sprinkled with cornmeal. Let rise until they at least double in size, about 1 hour.

3. Preheat two cast-iron pans (8-inch diameter works well) in oven at 425° for 15 minutes. Place each loaf into a hot pan, score the tops with a sharp knife and bake for 45 minutes.


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