Chef Michael Smith's Country Bread
Prep time
Cook time
Total time
Chef Michael Smith's country bread is our favourite loaf of bread to bake at home! It's super easy to make, it takes almost no prep time and it's healthy! Can you smell that?
Recipe type: Breakfast
Cuisine: Canadian
Serves: 1 Loaf
  • 3 cups (750 mL) of all-purpose or bread flour
  • 1 cup (250 mL) of whole wheat flour
  • ½ cup (125 mL) any multigrain mix (see variations)
  • ½ heaping teaspoon (3 mL) of active dry yeast
  • 2 teaspoons (10 mL) of salt
  • 2¼ (560 mL) cups of warm water
  1. In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Pour in the warm water and stir with the handle of a wooden spoon until a moist dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, 1 or 2 minutes in total.
  2. Cover the bowl with plastic wrap and let rest in a warm place for 8-10 hours. The dough will double in size and bubble, and long elastic gluten strands will form without laborious kneading.
  3. Dust the dough lightly with a bit of flour. Oil hands lightly and, with your fingertips, gather dough from the outside edges to the middle, knocking it down into a loose ball. Turn out onto a lightly floured board and knead for a few moments until a tight ball forms. Toss the ball back in the bowl and lightly coat with a splash of vegetable oil, turning to evenly cover.
  4. Gently roll the dough into a thin log that fits end to end in a lightly oiled 9- x 5-inch (2 L) loaf pan and, without covering, rest it a second time. In 2 to 3 hours it will double in size once more.
  5. Meanwhile, preheat your oven to 425 °F (220 °C). When the dough is ready, bake for 45 minutes.
We want to acknowledge and thank Chef Michael Smith for letting us share this wonderful recipe with our readers on our blog.
Chef Michael Smith's Country Bread © Chef Michael Smith

The recipe asks for 2¼ cups of water. Please try Chef Michael Smith's quantities first. In our case, the consistency was a bit wet and a little hard to work with. This could be because of the type or brand of flour we used. We ended up using ⅛ (2 Tbs) less. We used unbleached Robin Hood brand for our all-purpose flour.

In our case, our little guy is very picky and doesn't like seeing "unidentified ingredients". Instead of the multigrain mix, I used rolled oats. These pretty much disappear into the bread after it's baked and he has no idea they're in there.

Chef Michael Smith uses a splash of vegetable oil to coat the dough. In our case, I used olive oil and this also worked nicely.
Recipe by Photos & Food at