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Baked Rustic Country Loaf




Try a warm slice of this simple, rustic bread with a slab of butter and sprinkling of sea salt. You just may turn your backyard into your own Traeger bakery.


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  • Cup Water, Lukewarm

  • 1 1/4 Teaspoon active dry yeast

  • 4 1/2 Cup unbleached white flour

  • 1/4 Cup whole wheat flour

  • 1 Tablespoon sugar

  • 1 3/4 Teaspoon salt

  • unbleached white flour

  • 1

    To make the starter: Stir all of the starter ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and let it rest for at least 2 hours. For best flavor, let the starter rest longer; overnight (up to 16 hours) is best.

    • Cup Water, Lukewarm

    • 1/2 Teaspoon active dry yeast

    • 1 1/4 Cup unbleached white flour

    • 1/4 Cup whole wheat flour

  • 2

    Place all ingredients for starter on the bowl of your mixer, with the bread hook on, mix the ingredients together. Turn the machine off, cover the bowl with a light kitchen towel and let the starter rest as directed above.
  • 3

    To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups of the flour, and the salt. The dough will be a loose, messy mass. Let it rest for 12 to 15 minutes, then stir it again. It should become more cohesive and a bit smoother.

    • Cup Water, Lukewarm

    • 3/4 Teaspoon active dry yeast

    • 1 Tablespoon sugar

    • 3 1/4 Cup unbleached white flour

    • 1 3/4 Teaspoon salt

  • 4

    Transfer dough to a flat surface, knead the dough, adding more flour as necessary, 10 to 12 minutes.

    • As Needed unbleached white flour

  • 5

    Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap, and let it rise until almost doubled (about 1 to 2 hours).
  • 6

    Deflate the dough gently, but don't knock out all the air. For one large loaf, form the dough into a round ball. For two loaves, divide the dough in half and shape into two balls. Place a cornmeal-dusted piece of parchment paper onto a baking sheet.
  • 7

    Gently place the ball(s) of dough on the baking sheet, seam-side down. Cover the bread gently with lightly greased plastic wrap, and let rise until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
  • 8

    Start Traeger grill and set temperature to High and pre-heat, lid closed, for 15 minutes.

    500 ˚F

  • 9

    Slash or cross-hatch the bread with a sharp knife. Dust it with a little flour.
  • 10

    Reduce the heat to 425 degrees F and spritz with water every few minutes for the first 15 minutes of baking. Bake the bread for about 25 to 30 minutes, or until it's a rich golden brown, and its interior temperature registers at least 190 degrees F on a digital thermometer. Smaller loaves will bake more quickly, so keep your eye on them.

    425 ˚F

    190 ˚F

  • 11

    Remove bread from Traeger grill, and let it cool on a rack. Slice and serve. Enjoy!