Peasant Bread

This rustic loaf, like many peasant dishes of old, is hardly the food of country bumpkins. It is bread fit for a king.

Serves: 16Hands-on: 30 minutesTotal: 3 hours 50 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 1½ cups warm water
  • 1 Tbsp. honey
  • 1¾ tsp. active dry yeast (1 package)
  • ¼ cup rye flour
  • ¼ cup whole wheat flour
  • ¾ tsp. kosher salt
  • 4 cups bread flour
  • ¼ cup cornmeal

Directions

  • In a large bowl, combine water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add rye flour and whole wheat flour; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Dust the top of the risen loaves with flour. Using a serrated knife, slash a crosshatch pattern into the surface of the risen dough, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.

Recipe Information

Serves: 16

Ingredients

  • 1½ cups warm water
  • 1 Tbsp. honey
  • 1¾ tsp. active dry yeast (1 package)
  • ¼ cup rye flour
  • ¼ cup whole wheat flour
  • ¾ tsp. kosher salt
  • 4 cups bread flour
  • ¼ cup cornmeal

Directions

  • In a large bowl, combine water, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add rye flour and whole wheat flour; stir to combine. Add salt and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
  • Line a baking sheet with parchment, and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into round loaves. Place onto prepared pan and set aside to proof for 30 minutes. Preheat oven to 375°F.
  • Dust the top of the risen loaves with flour. Using a serrated knife, slash a crosshatch pattern into the surface of the risen dough, about ½" deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool completely on a rack before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium90mg
Total Carbohydrate33g
Dietary Fiber2g
Sugars1g
Protein5g