Country Crumb Bread

Preparation info
  • Makes


    1½ pound loaves
    • Difficulty


Appears in

By Peter Reinhart

Published 1991

  • About

For this loaf, save bread crumbs in a paper sack or make some from leftover heels and ends. Dry them out overnight or in a low oven, toasting them until the moisture is gone. Use a mixture of crumbs from different breads for a unique flavor.


  • 8 cups unbleached bread flour or unbleached all-purpose flour
  • 2 cups dried bread crumbs collected from any kind of bread


To Mix and Knead

Mix all the dry ingredients including either yeast in a bowl, then add the water, reserving a little for adjustments during kneading. Turn the dough onto a floured surface and knead it for between 10 and 12 minutes. The dough will have a coarse look because of the crumbs but will be cohesive, stretchy, tacky but not sticky, and resilient. (In all of the recipes I use