No Knead European Peasant Bread
Experience the rustic charm of European baking with this No Knead European Peasant Bread—a foolproof recipe that delivers artisanal-quality results with minimal effort. Combining a hearty trio of all-purpose, whole wheat, and rye flours, this bread boasts a robust flavor and a chewy texture with a beautifully crackling crust. Perfect for beginners and seasoned bakers alike, this recipe requires just five minutes of hands-on preparation before the dough is left to rise overnight, allowing the yeast to work its magic. The secret to its rich, golden finish is baking it in a preheated Dutch oven, creating a bakery-worthy loaf right in your kitchen. Serve this homemade peasant bread fresh with butter, cheese, or soup, and savor the taste of Old World simplicity. Keywords: no knead bread, European bread recipe, peasant bread, easy artisan bread, Dutch oven bread.
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Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 0.25 cups Rye flour
- 1.5 teaspoons Salt
- 0.5 teaspoons Instant yeast
- 1.5 cups Water
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rye flour, salt, and instant yeast. Mix thoroughly to evenly distribute the ingredients.
Step 2
Add the water to the dry ingredients and stir with a wooden spoon or spatula until a sticky, shaggy dough forms. Ensure there are no dry patches of flour.
Step 3
Cover the bowl securely with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12-18 hours. The dough should rise considerably and be dotted with air bubbles.
Step 4
After the first rise, lightly flour a working surface. Turn the dough out onto it, using floured hands or a dough scraper. Shape the dough into a rough ball by folding the edges towards the center.
Step 5
Place the dough on a piece of parchment paper and cover it with a clean dish towel. Let it rise for a second time, about 1-2 hours, until it's almost doubled in size.
Step 6
During the second rise, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy lidded pot inside the oven as it heats to ensure it's very hot.
Step 7
Carefully remove the hot pot from the oven and place the dough (on the parchment paper) into it. Cover with the lid and return it to the oven.
Step 8
Bake covered for 30 minutes, then remove the lid and bake for another 15 minutes, or until the crust is deep golden brown.
Step 9
Remove the bread from the pot and let it cool completely on a wire rack before slicing and serving.
Step 10
Enjoy your homemade No Knead European Peasant Bread with your favorite spreads or meals.
Nutrition Facts
| Serving size | (759g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1396.0 |
| Total Fat 4.5g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3559.2mg | 0% |
| Total Carbohydrate 295.5g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 1.2g | |
| Protein 42.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.1mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 717.6mg | 0% |
Source of Calories