How To make Country Hearth Bread
1 pk Active dry yeast
1 c Warm water (105-115'F.)
2 T Light (unsulfured) molasses
1 T Melted butter or vegetable
-oil 1 t Salt
1/4 c Nonfat dry milk
2 T Wheat germ
2 1/2 c Whole wheat flour
Milk to brush over top Rolled oats to sprinkle over -top In large mixing bowl, dissolve yeast in warm water; add molasses and let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk, wheat germ and half the flour. Add remaining flour slowly to keep dough smooth. Let rest 15 minutes. Turn dough out onto lightly floured board and knead for 5 minutes until smooth and elastic. Wash bowl, grease it; add dough to bowl, turn over to grease top, cover, and let rise until doubled, about 1 hour. Cover a baking sheet with parchment or lightly grease it. Punch dough down and shape into a ball. Place ball on prepared sheet and roll or pat into a circle about 8" in diameter. Let rise in a warm place until doubled, about 45 minutes. Brush top of loaf with milk and sprinkle generously with oats. Preheat oven to 375'F. Bake for 25-30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack. Makes 1 loaf; serves 12.
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The Best Everyday Sourdough (using unfed starter) is Pain De Campagne
Have you heard of Pain De Campagne? It might be the only sourdough bread recipe you'll ever need. Martin is in our kitchen to show you how easy it is to make this everyday loaf, which effortlessly fits within the cracks of your daily routine. Using unrefreshed (unfed) sourdough starter, minimal kneading, and long fermentation, this recipe can be adapted to your own schedule — which means you may very well find yourself baking this bread weekly (or even daily!).
Recipe link:
Blog link:
Bread Flour:
White Whole Wheat Flour:
Extra Large Dough-Rising Bucket:
Brotform and Liner Set:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:53: Introduction to Pain De Campagne
0:54-2:04: What is unrefreshed or unfed starter?
2:05-2:38: Making the bread dough with starter
2:39-4:14: Making the first two folds of the dough
4:15-5:32: Folding for a third time and resting to rise
5:33-8:08: Dividing and pre-shaping the dough into two loaves
8:09-10:28: Shaping the loaves and placing in brotform baskets
10:29-12:24: Scoring the loaves and placing in the oven
12:25-13:46: Baking the boule in a covered pan and the batard on a peel
13:47: Voila! Two baked loaves of Pain De Campagne sourdough
Split Top Wheat Bread from Country Hearth
Make every breakfast delicious with Country Hearth Split Top Wheat Bread! Learn more about special product promotions here:
How to make French Baguettes at home
How to make French Baguettes at home simple step by step instructions from start to finish.
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There are many! many! more quicker bread recipes on my channel my friends check out the bread making playlist here
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Please checkout the ingredients list and written method on the website @
Written recipe here
See the Ingredients list and written recipe here
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Also, I have recently uploaded a clearer and quicker version of this baguette recipe using the poolish method if you want to have a look, here's a link to it,
How to easily make traditional French Baguettes at home.
Try my mini cheddar cheese BAGUETTES easy step by step recipe here
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To avoid common problems some people mostly encounter with these baguettes, follow this standard advice procedure and you won't go wrong.
1. Stick to the recipe rigidly, the quantities are very important for successful results
2. Use scales for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate
3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread.
4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here
Any problems or inquiries I'm always here to help. And please let me know how you get on with the recipe.
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
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Music Credits
Bama Country-Country Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
If I Had a Chicken Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Rural Stride Josh Kirsch Media Right Productions, Youtube Audio
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Rockytop music by audionautix.com
Sleepy Jack Silent Partner, From the Youtube Audio
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No-Knead Crusty White Bread: Our 2016 Recipe of the Year
The best news in baking: a perfect artisan loaf of bread is just four ingredients away (and there’s no kneading!).
Our 2016 Recipe of the Year makes a crusty, golden loaf with a chewy, soft interior. First-time bakers will love how easy (and foolproof!) it is, and even seasoned bakers will fall for the simple, low-maintenance technique and impressive results.
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