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A crunchy loaf for Autumn

A crunchy loaf for Autumn

This easy-to-follow crusty bread recipe is tasty, hearty and the perfect accompaniment to any warming soup, sandwich or even toast for breakfast. 

Although this recipe takes a little prep, once you’ve made one, it will become a firm favourite for the cooler months.

Makes: 1 loaf




3 ½ cups unbleached all-purpose flour
1 ½ tsp salt
½ tsp instant dry yeast
1 ¾ cups cold water


1/3 cup whole wheat flour


In a large bowl, mix the flour, salt and yeast. Add in the water. With a fork, stir everything until the flour is combined (it may still be a little lumpy). Cover with Great Wrap and let rise at room temperature for 8-12 hours.

When your bread is ready, grab another large bowl and add the whole wheat flour and set aside. 

Take your risen bread and fold the dough onto itself inside its bowl about 5-6 times (or until it is smooth).

Transfer the dough from its original bowl to the bowl with the whole wheat flour and turn to coat the surface of the dough with flour. Cover again with Great Wrap and let rise at room temperature for 45 minutes. It should double in volume.

While your bread rises, with the rack in the middle position, preheat your oven to 225°C. Place a 3-litre Dutch oven or ovenproof pot with its lid in the oven, and heat for about 30 minutes.

Once ready, take your risen dough, remove the pot’s lid and put the floured bread dough in the centre of the hot pot. Replace the lid, cover and bake the bread for 30 minutes. Remove the lid and continue baking for 30 minutes.

Once cooked, either place the bread on a wire rack or leave it in the pot to cool.


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