SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 126.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 365.1 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Peasant Bread calories by ingredient
Report Inappropriate Recipe

Peasant Bread

Submitted by: CHAR1515

Introduction

Easy homemade bread, can be made ahead of time and stored in the refrigerator until ready to back. Up to two weeks. The longer the bread sits, you will get a sourdough flavor Easy homemade bread, can be made ahead of time and stored in the refrigerator until ready to back. Up to two weeks. The longer the bread sits, you will get a sourdough flavor
Number of Servings: 24

Ingredients

    3 cups Lukewarm water
    1 1/2 Tablespoons granulated yeast (1 1/2 Packets)
    1 1/2 tbsp salt
    1/2 cup rye flour
    1/2 cup whole wheat flour
    5 1/2 cups unbleached all purpose or bread flour
    cornmeal for parchment paper

    Supplies:
    5 quart or larger bowl
    Parchement paper
    Baking stone
    Shallow pan for water
    Serrated knive

Tips

Feel free to incorporate your favorite herbs into the douigh. Start with a tsp or so so the first time and develop your own specialty loaves.


Directions

Preheat oven to 450 degrees with baking stone on the middle rack. Place a shallow pan on any other shelf that won't interfere with the rising bread.
Prepare parchment paper by sprinkling it with cornmeal, set aside
Making your bread dough:
Measure flour into bowl.
Add yeast and salt. Give dry ingredients quick stir to blend.
Add water and mix until the ingredicants are uniformly moist. This will produce a wet dought.
Cover with lid (not air tight) allow mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5.
After rising, the dough can be baked immediately, or covered (not completely airtight) and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours of refrigeration.
On baking day: Flour your hands and cut off a grapefruit-sized piece of dough. Create a smooth ball of dough by pulling sides around to the bottom. You will feel the pull of the strands of dough store the remaining dough in the refrigerator.
Place the dough on your prepared parchement paper. Allouw dough to rest for 20 minutes.
Cloak the top of loaf with find dusting of flour. Either slash the dough 1/4 " deep with serrated knife at 1" diagonal intervals or use a scissors to cut the dough in some fasion.
Carefully pick up edges of parchment paper and place the dough into ove in the center of the baking stone.
Pour hot water into the shallow pan.
Bake for approximately 25 minutes or until it is golden brown.
Remove from oven and cool on a wire rack

Serving Size: Makes 3 loaves, about 8 servings each

Number of Servings: 24

Recipe submitted by SparkPeople user CHAR1515.






Great Stories from around the Web


Rate This Recipe