Rustic Country Bread - Food Processor Version

Name: Rustic Country Bread - Food Processor Version
Yield: Makes 1 large round loaf
Ingredients: 1/2 teaspoon, instant yeast; 1 cup, water (room temperature); 1 cup, bread flour (5 1/2 ounces/156 grams); 1 cup, whole-wheat flour (5 ounces/142 grams); 3 1/2 cups, bread flour (19 1/4 ounces/546 grams), plus more as needed to lightly dust work surface, hands, and dough; 1/2 cup, rye flour (2 1/2 ounces/71 grams); 2 tablespoons, honey; 2 teaspoons, table salt; 1 1/3 cups, water (room temperature) or more as needed

Desserts or Baked Goods
Breads

Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV

The secret to a well-muscled country loaf with a big-league chew and great crust is a very wet dough.

SERVES Makes 1 large round loaf

TIME 1½ hours, plus 5 hours sitting, 2¾ hours rising, and 2 hours cooling

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