Old World Bread

Hands on Time: 30 minutes
Baking Time: 45 minutes
Total Time: 12-36 hours including rise time!
Yield: 2 medium or 1 large loaf

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Rating: 2.5/5 (4 votes cast)

This bread can take 2-3 days to make , is very crusty and close textured with a wonderful whole grain flavor. While baking in the oven the loaves rise like footballs!



  • 1 teaspoon dry active yeast
  • 1/2 cup warm water
  • 1/2 cup room temperature skim milk
  • 2 teaspoons sugar
  • 2 cups WEM All-Purpose (unbleached) Flour


  • 1 teaspoon dry active yeast
  • 2 cups room temperature water
  • 2 1/2 teaspoons salt
  • 1 1/2 cups WEM Whole Wheat Flour
  • 4-4 1/2 cups WEM All-Purpose (unbleached) Flour



    1. In a large bowl, dissolve yeast in water and milk.
    2. Add sugar and flour, beating until smooth.
    3. Cover loosely with plastic wrap and let stand at room temperature 4 hours to overnight.


  1. Mix the yeast, water, salt, and whole wheat flour into the sponge, beating until smooth.
  2. Add unbleached flour cup by cup beating well after each addition.
  3. Turn out on floured surface and knead until elastic but still sticky, about 5 minutes.
  4. Place in an ungreased clean bowl, cover with plastic wrap and let rise at room temperature for 4 hours to overnight.
  5. Divide dough into 2 pieces for two small loaves or one large loaf. Shape into an oblong.
  6. Sprinkle a baking sheet with cornmeal and place loaves on sheet.
  7. Cut 3 diagonal slashes with a sharp knife in the top of each loaf.
  8. Let rise, uncovered, for 1-2 hours.
  9. If you have a baking stone, place in oven and preheat to 400 degrees.
  10. Gently slide loaf onto baking stone or place baking sheet with loaf in oven.
  11. Bake 45 minutes or until golden brown.
  12. Cool on rack.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact