Farm Loaf Recipe

Emily Woody


1000 grams freshly milled Hard Red Spring flour

775 grams water

20 grams salt

10 grams instant yeast

60 grams brown sugar

35 grams extra virgin olive oil



Add the water and then flour into the bowl of a stand mixer and mix until just incorporated. Let rest for 30 minutes.

After the dough has rested, mix on low speed for 5 minutes with the dough hook attachment on your mixer.

Add the rest of the ingredients and mix on low for an additional 10 minutes. Shape the dough into a ball with tight skin and place back into the bowl.

Proof your dough at 70 degrees for 45 minutes. To create a 'proofer', you can turn your oven on just until it has created a little warmth, then turn it off and place your dough inside the oven. Use a thermometer to closely watch the temp inside the oven if you choose this method.

Once proofed, shape the dough into an 800 gram loaf. Place inside of your oiled 8.5"  loaf pan and proof for an additional 45 minutes, or until the dough springs back slowly and evenly when you poke it and is nearing the top of the pan.  

Bake at 450 f for about 35 minutes, or until the crust is a deep golden brown and the bread makes a hollow sound when you knock on the bottom. 

Once baked, removed the bread from the pan and immediately place it on a cooking rack. Cool completely before serving to avoid a gummy interior. 

Happy baking!