No-Knead Peasant Bread
This is a fast, no-knead bread with a soft, tight crumb and a mild whole-grain flavor from rye and whole wheat flours. The crust is crisp when warm but softens as it cools. Because of the quick rise and lack of kneading, the gluten structure is minimal, so don't expect a tall, airy loaf. It's designed to be a simple, quick bread to serve with a meal.
Ingredients
Ingredients (Makes 1 Loaf)
- 1 1/2 cups warm water 360g
- 2 1/4 tsp active dry yeast 1 packet
- 2 1/4 tsp kosher salt
- 1/4 cup dark rye flour 28g
- 1/4 cup whole wheat flour 30g
- 2 3/4 cups all-purpose flour 330g
Instructions
- Whisk warm water and yeast in large bowl. Let stand 10 minutes until bubbly.
- Add all flours and salt, stir until shaggy dough forms with no dry flour.
- Cover bowl with plastic wrap. Let rise 1 hour.
- Perform one set of folds by folding dough over itself from each side. Cover and rise another hour.
- Turn dough onto floured surface. Fold corners to center, flip, and shape into tight ball.
- Place on parchment paper, cover and proof 40 minutes.
- Preheat oven and Dutch oven to 450°F.
- Score top of loaf in square pattern.
- Transfer dough on parchment to hot Dutch oven. Cover and bake 20 minutes.
- Remove lid, reduce temperature to 400°F. Bake 15-20 minutes until deeply browned.
- Cool completely on wire rack.
Notes
Dough will be sticky. Use quick, confident motions when scoring. Water should be warm but not hot.
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