This is a question about terminology. I can't tell after reading several bread books and asking a few bakers just what "rustic" and "country" mean. According to Peter Reinhart, rustic refers to wet dough. According to a baker I asked, "country" means dough with some rye flour, because country people couldn't afford to use only wheat for their bread. I guess rye was cheaper. My understanding of English is that "country" and "rustic" are close conceptual cousins. I will be thankful for any clarification folks can offer.