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Baked Rustic Country Loaf

Prep Time

3 Hours

Cook Time

30 Minutes

Effort

Pellets

Apple

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 1 1/4 Teaspoon active dry yeast, divided

  • 1 1/4 Cup unbleached white flour

  • 1/4 Cup whole wheat flour

  • 1 Tablespoon sugar

  • 3 3/4 Cup unbleached bread flour

  • 1 1/2 Teaspoon salt

  • cornmeal

Steps

  • 1

    To Make the Starter: Place 1 cup lukewarm water, 1/2 teaspoon active dry yeast, white flour and wheat flour in the bowl of a stand mixer fitted with the bread hook, and mix the ingredients together. Turn the machine off, cover the bowl with a light kitchen towel and let it rest for at least 2 hours. For best flavor, let the starter rest longer, overnight or up to 16 hours is best.

    Ingredients

    • 1 1/4 Teaspoon active dry yeast, divided

    • 1 1/4 Cup unbleached white flour

    • 1/4 Cup whole wheat flour

  • 2

    To Make the Dough: Stir down the starter with a spoon and add 1 cup lukewarm water, 3/4 teaspoon yeast, sugar, bread flour and 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.

    Ingredients

    • 1 Tablespoon sugar

    • 3 3/4 Cup unbleached bread flour

    • 1 1/2 Teaspoon salt

  • 3

    Transfer dough to a flat surface and knead the dough, adding more flour as necessary, for about 10 to 12 minutes.
  • 4

    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.
  • 5

    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.
  • 6

    Place a cornmeal-dusted piece of parchment paper onto a baking sheet. Gently transfer the loaves to the baking sheet, seam-side down. Cover the bread gently with lightly greased plastic wrap, and let rise until about 40% to 50% larger, anywhere from 45 to 90 minutes.

    Ingredients

    • As Needed cornmeal

  • 7

    When ready to cook, set Traeger to 500°F and preheat, lid closed for 15 minutes.

    Grill500 ˚F

  • 8

    Uncover the loaves and score with a sharp knife (you can score in one long line or a cross hatch) and dust it with a little flour. Place directly on the grill grate.
  • 9

    Reduce Traeger temperature to 425°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 internal temperature registers at least 190°F on an instant-read thermometer. Note: Smaller loaves will bake more quickly, so keep your eye on them.

    Grill425 ˚F

    Probe190 ˚F

  • 10

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

Cooking Notes

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