Artisan Country Bread for World Bread Day

Rustikales Landbrot

Bread, finally you will find bread on my blog again. Reason is the World Bread Day and for this occasion my husband baked the below artisan country bread. I have mentioned this beforehand, but my husband is much better at bread baking than me. That’s probably because his grandfather was the bread baker of the entire village. He made sure the entire village community had bread and cake at hand. My husband currently bakes our entire bread consumption and he definitely is much better at it than me. For that reason I don’t have that many bread recipes on my blog. I have Danish yoghurt buns, a simple sour dough bread, and an Italian bread with semolina and olive oil on here and this simply has to do with the fact that I always test the recipe several times myself before publishing it. It goes without saying that I have tested each recipe myself.

Rustikales LandbrotHowever, in this instance my husband graciously allowed me to document how he makes this artisan country bread for World Bread Day, just like last year. It was such a joy watching him make the bread. He is so passionate and patient, you can truly taste this in the bread. I am sorry to say this, but my husband’s bread is so much better than any store-bought bread, so much more flavor and so tasty. I barely eat bread from bakeries anymore, but every time I do, I am disappointed. I hope you get excited about making your own bread. It actually is not that much work, the only downside is the long waiting times. I also recommend using a good sourdough starter, if you don’t have one yet, be sure to make one first.

Rustikales LandbrotI love the fact that this bread is extremly soft and fluffy in the inside, yet has a super crunchy outside. I am by no means an expert in bread baking and lack the lingo. If you happen to speak German, I can highly recommend the blog Plötzblog my husband follows passionately. I at least feel Lutz from that blog really knows his stuff and will help you make the most delicious bread ever. My husband has tried many recipes from his blog and adores Lutz’s expertise in bread baking.

Rustikales LandbrotCredit: Plötzblog (in German)

Artisan Country Bread

Serves: One loaf of bread
Prep Time: 30min preparation + chilling overnight + 5 1/2 hours of resting Cooking Time: 45min Total Time: 20 hrs

This artisan country bread has a super soft inside, but a lot of crunch on the outside. Be sure to start the day before and have enough starter sourdough ready.


  • // Day 1 //
  • Dough 1
  • 30 grams of rye flour
  • 30 grams of lukewarm water
  • 30 grams of fresh sourdough starter

  • Dough 2
  • 30 grams of bread flour (also known as high-gluten flour)
  • 30 grams of lukewarm water
  • 30 grams of fresh sourdough starter

  • Dough 3
  • 60 grams of bread flour
  • 30 grams of warm water
  • 60 grams of fresh sourdough starter

  • // Day 2 //
  • Dough 4
  • 270 grams of bread flour
  • 180 grams of warm water

  • Additionally:
  • 60 grams of spelt flour
  • 90 grams of bread flour
  • 10 grams of salt
  • 60 grams of boiling hot water



On day 1 mix each of the doughs separately and keep each in an airtight container. Leave at room temperature for one to two hours and then keep in the fridge overnight.


On day 2 mix the ingredients of the fourth dough in a large kneading bowl and let sit at room temperature for one hour. Then add the other three doughs plus the two types of flour and salt. Slowly add the boiling water little by little while kneading. Knead for five minutes on low, then another five on the second lowest of your kneading machine.


Form into a ball and leave in the bowl covered with a damp tea towel for three hours. Punch down every half hour and work in as much air as you can. I usually put a timer, so I don't forget. Then leave again inside bowl with a damp towel for another hour. Form into the shape of a bread and leave in bread container, if you have. If you don't have a bread container, line a baking sheet with parchment paper and cover the bread again with the damp towel during rising time. If you have a bread container, be sure to leave the seam showing upwards. Let rise for another one hour and a half covered with the same towel.


Preheat oven to 250 degrees Celsius and place an oven-proof container on the bottom filled with boiling water. Take the bread out of the bread container and place on a baking sheet lined with parchment paper. Cut a vertical cut for the bread to open on the top. Spray the bread with some water before placing inside the oven. Reduce temperature to 230 degrees Celsius, take out the container filled with water and bake fore about 35-40 more minutes.

Rustikales LandbrotThe bread from last year:

Italienisches Brot mit Weizengrieß und OlivenölItalian bread with semolina and olive oil

I can only invite you to check out Zorra’s blog event and have a look at all those loaves of bread.

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  • Reply
    zorra vom kochtopf
    Saturday October 19th, 2019 at 03:11 PM

    Da hat dein Mann wieder ein Prachtslaib gebacken! Ihr ergänzt euch ja wunderbar, du bist für Kuchen und Co. zuständig und er für Brot. Finde ich super!

    • Reply
      Saturday October 19th, 2019 at 06:10 PM

      Genau so ist es!

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