Prep 15 mins
Cook 30 mins
Hands-down my favorite bread .. You'll love the incredible flavor of this easy to make no-knead Peasant Bread. Eat it fresh out of the oven
- 3 cups all-purpose flour
- 1 cup graham flour
- 2 teaspoons kosher salt
- 2 cups luke-warm water
- 1 tablespoon coconut sugar
- 2 teaspoons active dry yeast
- 2 tablespoons butter (at room temp)
- In a mixing bowl whisk the flours and the salt. Set aside.
- Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise).
- In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't).
- Add the flours and salt.
- Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
- Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
- ** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
- Grease 2 oven-safe bowls with about a Tbsp of butter each.
- Preheat the oven to 425ºF.
- Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
- At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
- Pre-heat oven to 425.
- Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
- If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
- You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
- Remove from oven and let cool for 10 minutes before cutting.
This is a tasty and easy to make bread. For the first rise, I let the dough sit in the fridge for close to eight hours. I agree that this lends a nice flavor to the finished product. I baked my bread in a 9 x 5 loaf pan because I wanted to use it for panini sandwiches. The inside texture of the bread was slightly gummy (I cooked it long enough, validated by an internal temperature > 190 degrees), but once toasted the texture was great. Thank you for sharing this recipe.