Hungarian Country Bread
Experience the rustic charm of traditional Hungarian cuisine with this hearty Hungarian Country Bread recipe. Crafted with a blend of all-purpose and whole wheat flour, this bread boasts a lightly nutty flavor and a wholesome, chewy texture. The addition of olive oil lends moistness, while a sprinkle of rye flour on top creates a beautifully rustic crust with artisanal appeal. Designed with simplicity in mind, this bread recipe incorporates classic techniques like kneading and scoring to ensure a light yet hearty loaf that's perfect for pairing with soups, stews, or simply a pat of creamy butter. Plus, a steaming trick during baking guarantees a golden, crackling crust that will transport you straight to the heart of Hungary’s countryside. Whether you're a seasoned baker or trying homemade bread for the first time, this recipe is a rewarding way to fill your kitchen with the irresistible aroma of freshly baked bread.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 100 grams whole wheat flour
- 7 grams active dry yeast
- 350 ml warm water (about 110°F or 43°C)
- 10 grams salt
- 5 grams sugar
- 15 ml olive oil
- 20 grams rye flour (for dusting)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy, indicating the yeast is active.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Punch down the risen dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper, dusted with rye flour.
Using a sharp knife, score an 'X' or a few slashes on the top of the dough. Dust the surface lightly with rye flour.
Cover the loaf loosely with a towel and let it rise again for 30-40 minutes.
While the dough is proofing, preheat your oven to 220°C (425°F). Place a baking dish with water on the lower rack of the oven to create steam, which will help develop a crispy crust.
Bake the bread for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 476.3 g | 173% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 6.8 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1184 mg | 25% | |
*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.
