Rustic Country Bread With Honey Butter
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: an instant-read thermometer For the bread: Heat the milk to between 110 and 115 degrees F
3
Dissolve the yeast in the warm milk
4
Pour the milk mixture into the bowl of a stand mixer with a dough hook
5
Add the sugar, butter and salt and stir to dissolve
6
Add the rye flour and mix on medium until smooth
7
Slowly beat in the all-purpose flour
8
When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes
9
Transfer the dough to an oiled bowl and turn to coat the surface
10
Cover with a towel and let rise in a warm place until doubled, about 1 hour
11
Punch down the dough and place on a lightly floured board
12
Divide it in 2, knead each piece a couple of times and form them into rounds
13
Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour
14
Preheat the oven to 350 degrees F
15
Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes
16
Remove to a rack to cool
17
For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together
18
Scrape out into a ramekin and refrigerate
19
Remove from the refrigerator about a half hour before using
20
For the bread: Heat the milk to between 110 and 115 degrees F
21
Dissolve the yeast in the warm milk
22
Pour the milk mixture into the bowl of a stand mixer with a dough hook
23
Add the sugar, butter and salt and stir to dissolve
24
Add the rye flour and mix on medium until smooth
25
Slowly beat in the all-purpose flour
26
When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes
27
Transfer the dough to an oiled bowl and turn to coat the surface
28
Cover with a towel and let rise in a warm place until doubled, about 1 hour
29
Punch down the dough and place on a lightly floured board
30
Divide it in 2, knead each piece a couple of times and form them into rounds
31
Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour
32
Preheat the oven to 350 degrees F
33
Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes
34
Remove to a rack to cool
35
For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together
36
Scrape out into a ramekin and refrigerate
37
Remove from the refrigerator about a half hour before using
38
For the bread: Heat the milk to between 110 and 115 degrees F
39
Dissolve the yeast in the warm milk
40
Pour the milk mixture into the bowl of a stand mixer with a dough hook
41
Add the sugar, butter and salt and stir to dissolve
42
Add the rye flour and mix on medium until smooth
43
Slowly beat in the all-purpose flour
44
When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes
45
Transfer the dough to an oiled bowl and turn to coat the surface
46
Cover with a towel and let rise in a warm place until doubled, about 1 hour
47
Punch down the dough and place on a lightly floured board
48
Divide it in 2, knead each piece a couple of times and form them into rounds
49
Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour
50
Preheat the oven to 350 degrees F
51
Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes
52
Remove to a rack to cool
53
For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together
54
Scrape out into a ramekin and refrigerate
55
Remove from the refrigerator about a half hour before using
56
For the bread: Heat the milk to between 110 and 115 degrees F
57
Dissolve the yeast in the warm milk
58
Pour the milk mixture into the bowl of a stand mixer with a dough hook
59
Add the sugar, butter and salt and stir to dissolve
60
Add the rye flour and mix on medium until smooth
61
Slowly beat in the all-purpose flour
62
When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes
63
Transfer the dough to an oiled bowl and turn to coat the surface
64
Cover with a towel and let rise in a warm place until doubled, about 1 hour
65
Punch down the dough and place on a lightly floured board
66
Divide it in 2, knead each piece a couple of times and form them into rounds
67
Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour
68
Preheat the oven to 350 degrees F
69
Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes
70
Remove to a rack to cool
71
For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together
72
Scrape out into a ramekin and refrigerate
73
Remove from the refrigerator about a half hour before using