The best bread ever – farmhouse bread with a guaranteed success rate!..Recipe

Ouadie Rhabbouron

Guaranteed Farmhouse Bread

A hearty, flavorful loaf with a perfect crust and soft, aromatic crumb. The combination of flours, buttermilk, and sparkling water ensures a reliable and delicious result every time.

Prep Time: 2 hours 10 mins (mostly rising) | Cook Time: 45-50 mins | Total Time: ~3 hours
Yield: 1 large loaf

Ingredients

  • 450 g wheat flour (bread or all-purpose)

  • 120 g rye flour

  • 85 g whole wheat flour (or additional rye flour)

  • 16 g fresh yeast (or 5-6g / 2 tsp active dry yeast)

  • 220 g buttermilk, at room temperature

  • 220 g sparkling mineral water, at room temperature

  • 15 g salt (about 2½ tsp)

  • 10 g honey (or sugar)

  • 1 tsp vinegar (white or apple cider)

  • 5 g bread spice (optional, a mix like caraway, fennel, anise, coriander)

Instructions

1. Mix the Dough:

  • In the bowl of a stand mixer, combine the buttermilk, sparkling water, honey, vinegar, and crumbled fresh yeast. Stir gently to dissolve.

  • Add both types of flour (wheat and rye), whole wheat flour, salt, and bread spice.

2. Knead:

  • Using the dough hook attachment, knead on medium-low speed for 15 minutes until the dough is smooth, elastic, and slightly sticky. It should clean the sides of the bowl. (If mixing by hand, knead vigorously for 18-20 minutes).

3. First Rise (Bulk Fermentation):

  • Cover the bowl with a damp cloth or lid and let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has roughly doubled in size.

4. Shape the Loaf:

  • Gently turn the dough out onto a lightly floured surface. Do not punch it down aggressively—handle it gently to preserve the air bubbles.

  • Shape it into a tight, round boule (ball) or an oval loaf by folding the edges towards the center and sealing the seams underneath.

5. Second Rise (Proofing):

  • Place the shaped loaf seam-side down on a baking sheet lined with parchment paper. Cover loosely with the damp cloth and let it rise again for 45-60 minutes, until puffy. Preheat your oven to 240°C (465°F) during the last 30 minutes of this rise. Place an empty metal baking dish on the bottom oven rack.

6. Score and Bake:

  • Just before baking, make a few shallow, decisive slashes (¼-inch deep) on top of the loaf with a sharp blade or lame. This controls expansion.

  • Carefully pour a cup of hot water into the empty baking dish in the oven to create steam, then quickly place the bread inside.

  • Bake at 240°C (465°F) for 15 minutes. Then, reduce the oven temperature to 200°C (390°F) and bake for an additional 30-35 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom.

  • Tip: For an extra-crispy crust, turn off the oven, open the door slightly, and let the bread cool inside for 10 minutes.

7. Cool:

  • Transfer the bread to a wire rack and let it cool completely (at least 2 hours) before slicing. This allows the crumb to set.

Success Tips & Notes

  • Ingredient Temperature: Using room-temperature liquids is crucial for proper yeast activity.

  • Yeast Substitute: If using active dry yeast, you can dissolve it in the warm (not hot) buttermilk/water mixture with the honey first, and let it sit for 5-10 minutes until foamy.

  • No Stand Mixer? Mix with a sturdy spoon until combined, then knead by hand on a floured surface for 18-20 minutes.

  • Steam is Key: The initial burst of steam in the oven is what gives this bread its professional, crisp crust.

  • Don't Skip the Cool: Cutting into warm bread makes it gummy. Patience is rewarded with the perfect texture.

Enjoy the unbeatable aroma and taste of homemade bread

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