Hungarian Country Bread

Experience the rustic charm of traditional Hungarian cuisine with this hearty Hungarian Country Bread recipe. Crafted with a blend of all-purpose and whole wheat flour, this bread boasts a lightly nutty flavor and a wholesome, chewy texture. The addition of olive oil lends moistness, while a sprinkle of rye flour on top creates a beautifully rustic crust with artisanal appeal. Designed with simplicity in mind, this bread recipe incorporates classic techniques like kneading and scoring to ensure a light yet hearty loaf that's perfect for pairing with soups, stews, or simply a pat of creamy butter. Plus, a steaming trick during baking guarantees a golden, crackling crust that will transport you straight to the heart of Hungary’s countryside. Whether you're a seasoned baker or trying homemade bread for the first time, this recipe is a rewarding way to fill your kitchen with the irresistible aroma of freshly baked bread.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 500 grams all-purpose flour
• 100 grams whole wheat flour
• 7 grams active dry yeast
• 350 ml warm water (about 110°F or 43°C)
• 10 grams salt
• 5 grams sugar
• 15 ml olive oil
• 20 grams rye flour (for dusting)

Directions

Step 1

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy, indicating the yeast is active.

Step 2

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt. Mix well.

Step 3

Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.

Step 4

Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.

Step 5

Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

Step 6

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

Step 7

Punch down the risen dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper, dusted with rye flour.

Step 8

Using a sharp knife, score an 'X' or a few slashes on the top of the dough. Dust the surface lightly with rye flour.

Step 9

Cover the loaf loosely with a towel and let it rise again for 30-40 minutes.

Step 10

While the dough is proofing, preheat your oven to 220°C (425°F). Place a baking dish with water on the lower rack of the oven to create steam, which will help develop a crispy crust.

Step 11

Bake the bread for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.

Step 12

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Nutrition Facts

Serving size	1011.2 grams (1011.2g)

Amount per serving	% Daily Value*
Calories	2395

Total Fat 21.60g	28%
Saturated Fat 3.30g	16%
Polyunsaturated Fat 1.30g
Cholesterol 0mg	0%
Sodium 3951mg	172%
Total Carbohydrate 476.30g	173%
Dietary Fiber 30.20g	108%
Total Sugars 6.80g
Protein 69.30g	139%

Vitamin D 0IU	0%
Calcium 109mg	8%
Iron 28mg	155%
Potassium 1184mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.2%

Protein: 11.7%

Carbs: 80.2%