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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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Bake covered for 30 minutes, then remove the lid and bake for another 15 minutes, or until the crust is deep golden brown.
Remove the bread from the pot and let it cool completely on a wire rack before slicing and serving.
Enjoy your homemade No Knead European Peasant Bread with your favorite spreads or meals.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 1.1 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 643 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
