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Baked Rustic Country Loaf

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30

Apple

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

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  • 2 Cup lukewarm water

  • 1 1/4 Teaspoon active dry yeast

  • 1 1/4 Cup unbleached all-purpose flour

  • 1/4 Cup whole wheat flour

  • 1 Tablespoon Sugar

  • 3 3/4 Cup unbleached bread flour, plus more as needed

  • 1 1/2 Teaspoon Kosher salt

  • Nonstick cooking spray, for greasing

  • Cornmeal

  • 1

    Make the starter: In the bowl of a stand mixer fitted with the bread hook, combine 1 cup lukewarm water, 1/2 teaspoon yeast, the all-purpose flour, and wheat flour. Mix on low speed until combined. Remove the bowl from the mixer, cover with a kitchen towel, and let rest for at least 2 hours, or ideally up to 16 hours for the best flavor.

    • 2 Cup lukewarm water

    • 1 1/4 Teaspoon active dry yeast

    • 1 1/4 Cup unbleached all-purpose flour

    • 1/4 Cup whole wheat flour

  • 2

    Make the dough: Stir down the starter with a wooden spoon, then add the remaining cup lukewarm water, remaining 3/4 teaspoon yeast, the sugar, bread flour, and salt. The dough will be a loose, shaggy mass. Let rest for 12-15 minutes, then stir it again; the dough should become more cohesive and a bit smoother.

    • 1 Tablespoon Sugar

    • 3 3/4 Cup unbleached bread flour, plus more as needed

    • 1 1/2 Teaspoon Kosher salt

  • 3

    Transfer dough to a clean surface and knead, adding more bread flour as necessary, for 10-12 minutes, until smooth.

  • 4

    Lightly grease a large bowl or plastic container with nonstick spray. Transfer the dough to the bowl, cover with lightly greased plastic wrap, and let rise until nearly doubled in size, 1-2 hours.

    • Nonstick cooking spray, for greasing

  • 5

    Gently press down the dough to deflate, but do not punch out all of the air. For one large loaf, shape the dough into a round ball. For two smaller loaves, divide the dough in half and shape into two balls.

  • 6

    Place a sheet of parchment paper on a baking sheet and dust with cornmeal. Gently transfer the loaf or loaves to the baking sheet, seam-side down. Cover the bread gently with lightly greased plastic wrap and let rise until increased in size by about 50%, 45-90 minutes.

    • As Needed Cornmeal

  • 7

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 8

    Uncover the loaves and score with a sharp knife, then dust lightly with bread flour. Place directly on the grill grate.

  • 9

    Place the baking sheet on the grill grates. Close the lid and reduce the temperature to 425°F. Bake, spritzing the bread with water every few minutes for the first 15 minutes of baking, until rich golden brown and the internal temperature reaches 190°F, 20-30 minutes depending on the size of the loaves.

    : 425 ˚F

    : 190 ˚F

  • 10

    Remove the bread from the grill and let it cool completely on a wire rack. Slice and serve. Enjoy!

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