Farm Loaf – A Rustic, Reliable Everyday Bread

A farm loaf is the kind of bread that makes a kitchen feel warm and welcoming. It has a crisp, golden crust and a soft, sturdy crumb that’s perfect for sandwiches, toast, or a thick slice with butter. The method is simple, the ingredients are basic, and the results taste like home.

You don’t need special tools or fancy flours—just a little time and attention. If you’ve been wanting a go-to loaf that always turns out, this is it.

Why This Recipe Works

This farm loaf uses a mix of white bread flour and whole wheat flour for a balanced texture: light enough for a sandwich, hearty enough for a meal. A touch of sugar wakes up the yeast and helps browning, while olive oil keeps the crumb tender.

The dough is slightly hydrated, which helps build an open, springy structure without being sticky and hard to handle. A longer first rise builds flavor, and baking in a preheated oven with steam develops that classic farmhouse crust.

Ingredients

• 3 cups (360 g) bread flour
• 1 cup (120 g) whole wheat flour
• 1 1/2 teaspoons fine sea salt
• 2 teaspoons granulated sugar or honey
• 2 1/4 teaspoons active dry yeast (one packet)
• 1 1/2 cups (360 ml) warm water (about 105–110°F / 40–43°C)
• 2 tablespoons olive oil (plus extra for greasing)
• Optional: 1 tablespoon milk or water for brushing the top, and 1 tablespoon oats or seeds for garnish

Instructions

1. Bloom the yeast: In a small bowl or measuring cup, combine the warm water and sugar. Sprinkle the yeast over the top, stir, and let it sit for 5–10 minutes until foamy.

   If it doesn’t foam, your yeast may be inactive or the water too hot or cold.

2. Mix the dry ingredients: In a large bowl, whisk together the bread flour, whole wheat flour, and salt. Make a well in the center.
3. Bring the dough together: Pour the yeast mixture and olive oil into the well. Stir with a sturdy spoon until a shaggy dough forms.

   If it seems dry, add 1–2 teaspoons of water; if overly sticky, sprinkle in a tablespoon of flour.
4. Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky. You should be able to stretch a small piece thin enough to see light through it—this shows gluten development.
5. First rise: Lightly oil a clean bowl.

   Place the dough inside, turning to coat. Cover with a damp towel or plastic wrap. Let it rise in a warm, draft-free spot until doubled, about 60–90 minutes.

6. Shape the loaf: Gently deflate the dough and pat it into a rectangle.

   Fold the long edges toward the center, then roll it up tightly into a log, pinching the seam. Tuck the ends under for a neat shape.

7. Second rise: Place the shaped dough seam-side down in a greased 9×5-inch loaf pan, or on a parchment-lined baking sheet for a free-form loaf. Cover and let rise until the dough crowns about 1 inch above the pan or looks puffy and nearly doubled, 35–60 minutes.
8. Preheat and steam setup: About 20 minutes before baking, preheat the oven to 425°F (220°C).

   Place a small, oven-safe pan on the lower rack for water or have a spray bottle ready to create steam.

9. Score and bake: Brush the top with milk or water, sprinkle oats or seeds if using, and make a shallow lengthwise slash with a sharp knife. Place the loaf in the oven and carefully add a cup of hot water to the pan or mist the oven walls to create steam. Bake for 10 minutes, then reduce to 375°F (190°C) and bake another 20–25 minutes, until deep golden brown.
10. Check doneness: The loaf should sound hollow when tapped on the bottom, and internal temperature should be around 200–205°F (93–96°C).

    If needed, bake 5 more minutes.

11. Cool completely: Remove from the pan and cool on a wire rack for at least 1 hour before slicing. This sets the crumb and prevents gumminess.

How to Store

• Room temperature: Keep the loaf in a paper bag or wrapped in a clean towel for up to 2 days. For longer freshness, switch to a bread box or a loose plastic wrap after day one.
• Freezing: Slice the loaf, wrap tightly in plastic, then in foil or a freezer bag.

  Freeze for up to 3 months. Toast slices straight from frozen.
• Avoid the fridge: Refrigeration dries bread out and makes it stale faster.

Benefits of This Recipe

• Simple pantry ingredients: Flour, yeast, water, salt, and oil—nothing complicated.
• Reliable texture: Soft crumb for sandwiches with a sturdy crust that holds up to soups and stews.
• Flexible shaping: Works in a loaf pan or as a round farm-style boule.
• Balanced nutrition: A portion of whole wheat adds fiber and flavor without making it dense.
• Budget-friendly: Homemade bread costs less than most bakery loaves and tastes fresher.

Pitfalls to Watch Out For

• Water temperature: Too hot kills yeast; too cold slows rising. Aim for warm but comfortable to the touch.
• Under-kneading: Leads to a tight, crumbly loaf.

  The dough should feel springy and smooth.

• Over-proofing: If the dough rises too long, it can collapse in the oven. Bake when it’s puffy and slowly springs back when poked.
• Cutting too soon: Slicing hot bread releases steam and dries it out. Let it cool to set the structure.
• Skipping steam: No steam means a pale, soft crust.

  Add water to a hot pan or mist the oven at the start.

Alternatives

• All-white loaf: Use 100% bread flour for a lighter, airier texture.
• Higher whole grain: Swap in up to 50% whole wheat flour. Add 1–2 tablespoons extra water if the dough feels tight.
• Seeded version: Knead in 1/3 cup mixed seeds (sunflower, pumpkin, sesame) for crunch and flavor.
• Sourdough hybrid: Replace 1/2 cup water and 1/2 cup flour with 1 cup active starter. Reduce yeast to 1 teaspoon and extend rises.
• Dairy-enriched: Replace 1/2 cup water with warm milk and add 1 tablespoon butter for a softer crumb and richer flavor.
• Glaze options: For shine, brush with egg wash before baking.

  For a softer crust, brush with melted butter right after baking.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount of instant yeast and skip the blooming step. Mix it directly into the flour, then add warm water and oil.

Rise times may be slightly shorter, so keep an eye on the dough.

How do I know when the dough is kneaded enough?

It should feel smooth and elastic, not sticky. When you stretch a small piece between your fingers, it should thin out without tearing quickly (the “windowpane” test). If it tears right away, knead a few minutes more.

My kitchen is cold.

How can I help the dough rise?

Place the covered bowl in an unheated oven with the light on, or near (not on) a warm appliance. You can also warm the bowl with hot water, dry it, then add the dough.

Can I bake this as a round loaf without a pan?

Absolutely. Shape into a tight ball, proof on parchment, score an X or a cross, and bake on a preheated baking stone or sheet.

Start at 425°F (220°C) with steam, then finish at 375°F (190°C).

Why is my crust too hard?

It may have baked too long or lacked moisture in the dough. Brush the hot loaf with melted butter after baking for a softer crust, or store it wrapped once fully cooled.

Can I add herbs or cheese?

Yes. Add 1–2 teaspoons dried herbs (like rosemary or thyme) with the flour, and fold in up to 1 cup grated cheese during shaping.

Reduce added salt slightly if the cheese is salty.

Is whole wheat flour required?

No. It adds flavor and nutrition, but you can use all bread flour. If you swap to all whole wheat, increase the water slightly and expect a denser crumb.

Final Thoughts

A farm loaf is the kind of bread you come back to week after week.

It’s steady, forgiving, and fits into everyday cooking—from toast at breakfast to sandwiches and hearty stews. With a few simple steps and a little patience, you’ll get a golden crust, a soft crumb, and a loaf that tastes like it came from a country kitchen. Bake it once, and it may become your new house bread.