Country Split Bread
Rustic, hearty, and satisfying, Country Split Bread is a homemade loaf that combines the nutty richness of whole wheat flour with the light, airy texture of all-purpose flour. Featuring a touch of honey for natural sweetness and olive oil for a hint of Mediterranean flavor, this bread is perfect for everything from sandwiches to a simple side for soups and stews. The recipe highlights a traditional yeast-risen technique, with a distinct split down the center for a charming bakery-style finish. Ready in just two hours, this golden-brown loaf offers irresistible aroma and taste straight from your oven, making it a must-try favorite for bread enthusiasts. Keywords: homemade bread, whole wheat bread, yeast bread, hearty bread recipe, traditional split bread.
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 100 g whole wheat flour
- 7 g active dry yeast
- 350 ml warm water
- 150 ml milk
- 2 tbsp honey
- 10 g salt
- 2 tbsp olive oil
Instructions
In a large mixing bowl, combine the warm water and milk. Stir in the honey until dissolved.
Sprinkle the active dry yeast over the liquid mixture. Allow it to sit for about 5 minutes or until the yeast begins to foam.
In a separate bowl, mix together the all-purpose flour, whole wheat flour, and salt.
Gradually add the flour mixture to the liquid mixture, stirring continuously until a dough begins to form.
Add the olive oil and continue kneading the dough for about 10 minutes until it becomes smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
Once risen, gently punch down the dough to release excess air. Turn the dough onto a floured surface and shape it into a round loaf.
Transfer the shaped dough onto a baking sheet lined with parchment paper. Cover again with a damp cloth and let it rest and rise for another 30 minutes.
Preheat your oven to 220°C (430°F).
Using a sharp knife, make a deep split down the center of the dough. This allows the bread to expand properly while baking.
Place the baking sheet in the preheated oven and bake for approximately 30 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 3977 mg | 173% | |
| Total Carbohydrate | 511.8 g | 186% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 43.0 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 283 mg | 22% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
