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Country Bread with Wheat Ear Pattern for Sourdough Fans

Sliced country loaf with a soft crumb, next to a whole loaf with a wheat-ear pattern on a wooden board

Recipe

Country Loaf with Wheat-Ear Pattern

Name: Country Bread with Wheat Ear Pattern for Sourdough Fans
Prep time: 40 min
Cook time: 55 min
Yield: 2 loaves of approx. 600 g each
Ingredients: 540 g Ruchmehl; 135 g Half-white flour; 450 g Whole milk; 17 g Baking yeast, fresh; 10 g Baking malt; 20 g Salt; A little Water, for brushing; as needed Flour, for dusting; 540 g Ruchmehl; 135 g Half-white flour; 450 g Whole milk; 17 g Baking yeast, fresh; 10 g Baking malt; 20 g Salt; A little Water, for brushing; as needed Flour, for dusting

With Ruchmehl, milk and a wheat ear made of flour: bread can be this beautiful

Quantity2 loaves of approx. 600 gActive timeapprox. 40 min.Total timeapprox. 2½ hrs (incl. proving and baking time)DifficultyMedium

contains glutencontains milk

Hello dear friends! Is there anything nicer than the smell of freshly baked bread wafting through the whole flat? This country loaf with Ruchmehl and whole milk gets a crispy crust, a soft, moist crumb and, on top, a wheat-ear pattern made of flour that simply delights everyone. We show you step by step how to knead the dough properly, shape it into a round and then into a long loaf. You will see: baking bread yourself is much easier than you think!

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Ingredients Step by step Recipe card Equipment Tips Frequently asked questions

Country loaf with a wheat-ear pattern made of flour, with cut slices in front on a round wooden board

Ingredients

Quantity:

Bread dough

540 gRuchmehl

135 gHalf-white flour

450 gWhole milk

17 gBaking yeast, fresh

10 gBaking malt

20 gSalt

For decorating

A littleWater, for brushing

as neededFlour, for dusting

Step by step

If you are in a hurry: the compact recipe card further down sums it all up.

Kneading the country bread dough

Weigh out the ingredients

Weigh the Ruchmehl and half-white flour straight into the bowl of your stand mixer and add the Baking malt. The Baking malt gives a lovely, deep crust colour and a fine, malty flavour. Set the salt aside for now, it goes in later.

Ruchmehl being poured into a Mixing bowl on the Kitchen scale

Baking malt being added to the flour with a spoon

This is what you need for it

Knead the dough

Add the whole milk and the fresh yeast and knead everything for 10 minutes on the slow setting. Only now does the salt go in: knead the dough for another 3 bis 4 minutes on the faster setting, until it is smooth and elastic and comes away from the side of the Bowl.

Whole milk being poured into the bowl of the stand mixer

Finished country bread dough on the Dough hook of the stand mixer

Shape the dough into a round

Take the dough out of the Bowl and place it on the work surface. Fold the edges all around towards the middle and press them down gently. Then turn the dough over and shape it with both hands into a smooth, taut ball.

Dough being flattened on the work surface with the heels of the hands

Edges of the dough being folded towards the middle

Dough being shaped into a smooth ball with both hands

Proving and shaping

Bulk fermentation

Spray a Bowl with a little water so the dough does not stick. Place the dough ball inside, cover the Bowl with cling film and let the dough prove for 30 minutes.

Round shaped dough ball being placed in the Bowl

Bowl with the dough being covered with cling film

Divide and pre-shape

Halve the dough and weigh the pieces: each one should weigh about 600 g. Press each piece of dough flat and fold the top third towards the middle, then the bottom third over it.

Country bread dough is halved, one piece rests on the scale

Piece of dough is pressed flat and folded in from the top

Folded piece of dough is pressed down with the fingers

Shape into a long loaf

Roll the dough into a long loaf using both hands and press the seam firmly closed. Roll the ends out a little thinner as you go, so your country bread gets its typical shape.

Dough is rolled into a long loaf using both hands

Long shaped country bread being rolled out on the work surface

Final proof

Place both loaves seam side down and with a little space between them on a baking tray lined with baking paper. Let them prove for 40 minutes. During this time, preheat the oven to 230 °C top/bottom heat.

Decorating and baking the country bread

Stencil and scoring

Brush the loaves with a little water so the flour sticks well. Place the Stencil on top and dust the flour evenly over it with a Sieve. Carefully lift off the Stencil and make one large cut on the side with a sharp knife.

Flour is dusted with a Sieve over the wheat ear Stencil on the country bread

Country bread with wheat ear pattern is scored on the side with a knife

Bake with steam

Slide the tray into the lower part of the oven and bake the loaves at 230 °C with steam. After 10 minutes, turn the temperature down to 190 °C and bake for another 5 minutes with steam. Then release the steam and finish baking the loaves without steam in 30 bis 40 minutes.

Two baked country breads with a wheat ear pattern of flour on a wooden board

Compact · for printing

Country bread

Quantity2 loaves of approx. 600 g each

Active timeapprox. 40 min.

Total timeapprox. 2½ hrs.

DifficultyMedium

Baking temperature230 °C, then 190 °C top/bottom heat

Baking time45 bis 55 min.

Ingredients

Quantity: