Peasant Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups Lukewarm water1 1/2 Tablespoons granulated yeast (1 1/2 Packets)1 1/2 tbsp salt1/2 cup rye flour1/2 cup whole wheat flour5 1/2 cups unbleached all purpose or bread flourcornmeal for parchment paperSupplies:5 quart or larger bowlParchement paperBaking stoneShallow pan for waterSerrated knive
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.
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.
Nutritional Info 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
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