Peasant Wheat Loaf Recipes

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NO-KNEAD PEASANT BREAD



No-Knead Peasant Bread image

Provided by Food Network Kitchen

Time 21h35m

Yield 8 servings

Number Of Ingredients 5

2 1/2 cups unbleached bread flour
1/2 cup whole-wheat flour
1/2 teaspoon active dry yeast
1 1/2 teaspoons salt
All-purpose flour, for dusting

Steps:

  • Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl. Add 1 1/2 cups lukewarm water (about 100 degrees F) and mix with your hands or a spoon until the dough comes together (it will be wet and sticky). Cover the dough tightly with plastic wrap. If you have extra time, refrigerate 12 to 24 hours; this is not necessary but will improve the flavor of the bread.
  • Let the dough rise, covered, at room temperature for about 18 hours; this rise is necessary whether you refrigerate the dough first or not. The surface will be bubbly after rising.
  • Generously dust a work surface with all-purpose flour. Turn the dough out onto the flour, then sprinkle flour on top. Fold the top and bottom of the dough into the center, then fold in the sides to make a free-form square. Use a dough scraper or a spatula to turn the dough over, then tuck the corners under to form a ball.
  • Line a baking sheet with parchment paper and generously dust with flour. Transfer the dough to the baking sheet, seam-side down, and sprinkle with more flour. Cover with a cotton kitchen towel (do not use terry cloth) and let rise at room temperature until doubled in size, 2 to 3 hours.
  • Position a rack in the bottom of the oven and place a 2- or 4-quart cast-iron or enameled Dutch oven (without the lid) on the rack. Preheat the oven to 450 degrees F for at least 30 minutes. When the dough has doubled, carefully transfer the hot pot to a heatproof surface. Uncover the dough, lift up the parchment and quickly invert the dough into the pot (shake the pot to center the dough, if necessary). Cover with the lid and bake 30 minutes, then uncover and bake until brown and crusty, 15 to 30 more minutes. Turn out onto a rack to cool.

PEASANT BREAD



Peasant Bread image

There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 6

2 cups plus 1 tablespoon warm water, 100 to 110 degrees
1 1/4 teaspoons active dry yeast
1 cup Sponge, pulled into small pieces
6 cups bread flour
1/2 cup white, light, or medium rye flour
1 tablespoon salt

Steps:

  • In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add 1/2 cup more water and sponge; mix on low speed using paddle, about 2 minutes. Add flours, salt, and remaining water; mix 1 minute more. Using dough hook, mix on medium-low speed, pulling dough from hook 2 or 3 times, until dough is soft and sticks to fingers when squeezed, about 8 minutes. Or knead by hand, 15 to 20 minutes.
  • On a floured surface, knead dough into a ball by hand, 4 or 5 turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until tripled in bulk, about 3 hours.
  • Turn dough onto floured surface. Flour top, and cut in half. Roll up one piece of dough lengthwise, flatten slightly, and roll lengthwise again. On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth. Flour a piece of parchment, and place dough on it; cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough. Let rise in a warm place until doubled in bulk, about 50 minutes. 30 minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf; heat oven to 450 degrees.
  • Sprinkle dough with flour, and dimple the surface with your fingertips; let rise 10 minutes more. Using a baker's peel or baking sheet, slide loaves and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the heated baking pan to create steam. Bake until dark golden brown and hollow sounding when tapped on the bottom, 25 to 30 minutes. Transfer to a wire rack to cool for at least 30 minutes before slicing.

HONEY WHEAT BREAD I



Honey Wheat Bread I image

This is a county fair blue ribbon winning loaf - it is delicate and soft.

Provided by Kristin Zaharias

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 2h30m

Yield 24

Number Of Ingredients 11

1 (.25 ounce) package rapid rise yeast
1 teaspoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
1 (12 fluid ounce) can evaporated milk
¼ cup water
¼ cup melted shortening
¼ cup honey
2 teaspoons salt
2 cups whole wheat flour
3 cups bread flour
2 tablespoons butter

Steps:

  • Dissolve yeast and sugar in 1/2 cup warm water.
  • Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
  • Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
  • Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
  • Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 24.5 g, Cholesterol 7.1 mg, Fat 4.8 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 218.7 mg, Sugar 4.7 g

PEASANT BREAD



Peasant Bread image

A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar.

Provided by LOVEKANSAS

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h

Yield 12

Number Of Ingredients 5

1 ½ cups water
1 tablespoon white sugar
1 ½ teaspoons salt
3 ½ cups bread flour
2 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

Nutrition Facts : Calories 6.5 calories, Carbohydrate 1.4 g, Fiber 0.2 g, Protein 0.3 g, Sodium 291.1 mg, Sugar 1 g

WHOLE WHEAT PEASANT BREAD (NO KNEAD!)



Whole Wheat Peasant Bread (NO KNEAD!) image

Yield: 2 loaves

Provided by Kristina McFeeters

Categories     Bread     Whole Grains

Time 1h30m

Number Of Ingredients 6

1 Tbsp dry instant yeast ((quick rising works, too))
2 cups warm water
2 Tbsp honey (OR any sweetener)
2 Tbsp olive oil (OR applesauce)
1 tsp salt
4 cup whole wheat flour ((White wheat works best, but red wheat works too.))

Steps:

  • MIX yeast, water, sweetener, oil, and salt into bowl.
  • ADD two cups flour and mix gently.
  • ADD one - two cups flour OR as needed to make a sticky dough consistency. (Use less, if not using oil or applesauce.)
  • SET aside for 15 minutes to allow flour to absorb and for the dough to start rising.
  • DIVIDE into two loaves with well-floured hands.
  • PUT both balls of dough onto an oiled cookie sheet, one on each side.
  • RISE until double, while cookie sheet is sitting on the stove.
  • PREHEAT oven to 425F while bread is rising. The heat will speed up the process and then your oven will be hot when the bread is ready.
  • BAKE at 400F for 10 minutes.
  • REDUCE heat to 375F and BAKE for 15-20 more minutes, or until golden.
  • REMOVE from oven and cool on a rack.

Nutrition Facts : Calories 102 kcal, Carbohydrate 19 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 slice

PEASANT WHEAT LOAF



Peasant Wheat Loaf image

This recipe provides a fairly concise method for making a good loaf of sourdough bread. The measurements for the flour are given by weight. Along with an instant-read thermometer, a baking stone and a bakers' peel, an accurate kitchen scale is essential. The instructions here are for a Cuisinart food processor; the book gives instructions for other brands.

Provided by Florence Fabricant

Categories     side dish

Time P4D

Yield 1 large loaf

Number Of Ingredients 7

12 ounces unbleached bread flour, plus flour for dusting
3 ounces whole wheat flour
3 ounces stone-ground rye flour
1/2 teaspoon instant yeast
2 3/4 teaspoons fine sea salt
1/2 cup active natural starter (recipe follows)
Cornmeal for dusting

Steps:

  • Place flours, yeast and salt in a Cuisinart food processor fitted with a metal blade, and whirl to blend. Using an instant-read thermometer, determine the temperature of the flour.
  • Measure 1 1/4 cups water, adjusting the temperature of the water so that when its temperature and that of the flour are added together, the total is 130.
  • Pour in the starter and, with the machine running, pour in the water through the feed tube and process 20 seconds. If the dough seems dry and does not come together to form a ball, add 2 more tablespoons water.
  • Process the dough for another 25 seconds. Test the temperature; it should be 75 to 80 degrees. If it is lower, process it at 5-second intervals until it warms. If it is higher, refrigerate for 5 to 10 minutes.
  • Place the dough in a bowl, cover with plastic wrap and set aside at room temperature for 3 hours. Turn it onto a lightly floured board, shape it into a round loaf and place it, seam side up, in a well-floured round banneton or a cloth-lined basket. Dust with flour, cover with plastic wrap and refrigerate 12 to 16 hours.
  • Remove the basket of dough from the refrigerator, and leave at room temperature 1 to 2 hours, until it is about 62 degrees and springs back very slowly when pressed.
  • One hour before baking, place a baking stone on a low oven rack and a pan for water on the oven floor. Preheat oven to 475 degrees.
  • Turn the loaf out, seam side down, onto a bakers' peel heavily dusted with cornmeal. Make four 1/2-inch-deep slashes in the top of the loaf, forming a large square. Dust lightly with flour.
  • Pour a cup of hot water into the pan on the bottom of the oven. Slide the loaf directly onto the stone. Reduce heat to 450 degrees, and bake 2 minutes. Add another cup of water to the pan, and bake 15 minutes. Rotate the bread so it bakes evenly, and bake another 25 to 30 minutes, until the bread is a deep brown and the internal temperature has reached about 205 degrees. (Reduce the oven temperature to 400 degrees during the last 20 minutes if the bread is browning too fast.)
  • Remove the bread from the oven, and cool completely on a rack before cutting.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 2 grams, Carbohydrate 126 grams, Fat 4 grams, Fiber 20 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 400 milligrams, Sugar 1 gram

PEASANT BREAD



Peasant Bread image

If you are looking for an easy bread recipe, this is it. Because there's no kneading involved, the bread is simple to make. A neighbor gave me this delicious recipe years ago after I had sampled the bread at her house.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°), divided
4 cups all-purpose flour
2 teaspoons salt
1 tablespoon sugar
1 tablespoon butter, melted
1 tablespoon poppy seeds

Steps:

  • Dissolve yeast in 1 cup warm water. In a large bowl, combine flour, salt and sugar. Add the yeast mixture and remaining water; stir until combined. Cover and let rise in a warm place until doubled, about 1 hour. , Stir dough down. Divide in half. Place each half in a greased 1-qt. round casserole or ovenproof bowl. Brush tops with butter and sprinkle with poppy seeds. Let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 45 minutes. Remove from pans; serve warm if desired.

Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 152mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

NO-KNEAD EUROPEAN PEASANT BREAD



No-Knead European Peasant Bread image

Easy to make and great tasting too! Another great recipe from the Artisan Bread in Five Minutes a Day cookbook.

Provided by Galley Wench

Categories     Yeast Breads

Time 40m

Yield 4 1-pound loaves

Number Of Ingredients 7

3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1/2 cup rye flour
1/2 cup whole wheat flour
5 1/2 cups unbleached all-purpose flour
cornmeal, for the pizza peel

Steps:

  • Mixing Instructions:.
  • Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
  • Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
  • Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
  • Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after rising, however it is easier to handle when cold.
  • Refrigerate in a lidded (not airtight) container and use over the next 14 days.
  • Baking Instructions.
  • Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.).
  • Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
  • Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
  • 20 minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
  • Place a cast iron skillet or empty broiler tray on the bottom rack.
  • Sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
  • Slide loaf directly onto the hot stone.
  • Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
  • Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
  • Remove from oven and cool on wire rack.
  • Allow to cool before slicing.

SPANISH PEASANT BREAD



Spanish Peasant Bread image

Make and share this Spanish Peasant Bread recipe from Food.com.

Provided by Mareesme

Categories     Yeast Breads

Time 2h20m

Yield 1-2 loaves

Number Of Ingredients 9

1 1/2 teaspoons dry yeast
2/3 cup warm water
1 tablespoon salt
1 tablespoon sugar
2 cups warm water
8 cups sifted all-purpose flour
1/4 cup yellow cornmeal
2 egg yolks, beaten
sesame seeds or poppy seed

Steps:

  • Dissolve yeast in 2/3 C water.
  • Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.
  • Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.
  • Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.
  • Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
  • Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.

Nutrition Facts : Calories 3915.4, Fat 19.3, SaturatedFat 4.7, Cholesterol 377.6, Sodium 7037.4, Carbohydrate 802.5, Fiber 30.5, Sugar 15.7, Protein 112.9

HERBED PEASANT BREAD



Herbed Peasant Bread image

The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. -Ardath Effa, Villa Park, Illinois

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

1/2 cup chopped onion
3 tablespoons butter
1 cup warm 2% milk (110° to 115°) plus 2 tablespoons warm 2% milk (110° to 115°)
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon dill weed
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 package (1/4 ounce) active dry yeast
3 to 3-1/2 cups all-purpose flour
Melted butter

Steps:

  • In a large skillet, cook onion in butter over low heat until tender. Cool for 10 minutes. , Transfer to a large bowl. Add milk, sugar, salt, herbs, yeast and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch the dough down. Shape into a ball and place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes., Bake at 375° for 25-30 minutes. Remove to a wire rack; brush with melted butter. Cool.

Nutrition Facts : Calories 121 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 252mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

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From beyondbread.ca


MULTI GRAIN PEASANT BREAD - RECIPE - COOKS.COM
2007-11-03 Sprinkle yeast and sugar over 1/2 cup warm water in small bowl; stir to dissolve. Let stand until foamy, about 8 minutes. Combine all purpose flour, 3/4 cup plus 2 tablespoons rolled oats, cracked wheat, 1/4 cup cornmeal, sesame seeds and salt in bowl of heavy duty mixer fitted with dough hook.
From cooks.com


PEASANT WALNUT BARLEY LOAF - CALIFORNIA WALNUTS
Preparation. Simmer barley, covered in water, for 30 minutes; cool to lukewarm (about 130°F). Add olive oil. Combine flours, yeast, salt, sugar and rosemary in food processor with metal blade. Add barley mixture and process until mixture forms a ball. (Add small amount of liquid or flour to ensure soft dough, if needed).
From walnuts.org


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