Peasant Bread

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European Peasant Bread

Yield: 4 loaves

Author: Sarah Truesdell

No-knead recipe for country-style bread.

Ingredients

• 4 ½ teaspoons yeast
• 1 ½ tablespoons salt
• ½ cup rye flour
• ½ cup whole wheat flour
• 5 ½ cups all-purpose flour

Instructions

1. Mix yeast, water, and salt in a 5-quart container or bowl.
2. Add flours and mix with a spoon or your hand tunil completely mixed. 
3. Cover and allow to rise at room temperature for 2 hours. 
4. Move to refrigerator and refrigerate for 24 hours. Use to make bread over the next 2-3 days.
5. On baking day: Cut off 1-pound chunk of dough and shape into a ball. Rest on floured parchment on the counter or pizza peel for 40 minutes.
6. Preheat oven to 450℉ with either a large dutch oven or a pizza stone placed in the oven to get hot as the oven heats up. 
7. When dough has proofed, sprinkle with flour and score with a sharp knife or safety razor blade. 
8. Either slide dough onto pizza stone (using paper) or carefully place in dutch oven and cover with lid.
9. Bake for 35 minutes.  
10. Allow bread to cool completely before slicing.  Hot bread is still baking after it comes out of the oven and slicing hot bread will result in gummy, undercooked interiors.

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