Peasant bread is so delicious and one that I have made for years in the kitchen with my own mother. It is called peasant bread because it is made much the same way as the workers of the soil considered poor peasant people used to with simple ingredients and very simple instructions.
They usually would use whole grain wheat, rye or even oat flour that they had grown, harvested and milled to make their peasant bread. It makes a really great loaf of bread but it is not a lot of work.
Seeded Peasant Bread
Contents hide
1 Seeded Peasant Bread
1.1 What you will need to make peasant bread
2 Seeded Peasant Bread Recipe
2.1 Directions:
2.1.1 Thank you!
3 Seeded Peasant Bread Recipe
For this peasant bread recipe we are going to use what you most likely have right in your kitchen. You don’t even need a loaf pan for this recipe. This artisan bread has a crust that is like sourdough bread with a crunch to it but a soft crumb.
Because you don’t use a bread pan but instead a bowl to bake it in it is a round shape loaf. Really, this is one of those very simple recipes for yeast bread that you will forever love to bake and will never want to go back to regular bread again.
Peasant Bread also makes excellent sandwiches both grilled and cold and is an amazing bread to serve at your next dinner party (your friends will be so impressed) and makes great toast! Are you ready to make your own bread?
What you will need to make peasant bread
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- A large mixing bowl
- Two – 1-quart oven-safe bowls (we use Pyrex) where you will bake the dough in equal pieces
- or a Dutch oven if you have it
- Tea Towel or light-weight apron or towel
- Whisk (optional) or wooden spoon
- Measuring cups
- Measuring spoons
- Oven mitts
- Apron
- Rubber spatula or rubber bowl scraper (handy but optional)
- Stand mixer (optional) with dough hook attachment
Seeded Peasant Bread Recipe
2 teaspoons of Active-dry Yeast
or instant yeast
4 cups of Flour 
(We use King Arthur Unbleached All-purpose flour
but use your favorite kind of flour)
2 cups of Water (lukewarm)
2 teaspoons of Sugar 
(we like to use raw sugar
but you can use what you have on hand)
2 teaspoons of Kosher Salt
( we use Celtic sea salt
or Himalayan salt
but again, use what you have)
Softened room temperature butter to butter the bowls or the Dutch oven
4 Tablespoons of everything bagel seasoning
(optional)
Directions:
In a small bowl place the 2 cups of lukewarm water and sugar with active dry yeast. Let sit for 10 to 15 minutes to allow the yeast to proof
If you are using an instant yeast then skip this step.
In a size large bowl measure the flour, sugar, salt and instant yeast if that is what you are using. Using a wooden spoon or whisk stir to incorporate all of your ingredients. You can use your stand mixer if you would like to but it is not necessary at all.
Add the two cups of lukewarm water and stir until it is completely incorporated.
Use a rubber spatula to scrape the flour off of the sides of the bowl.
For the Active dry yeast– once the yeast mixture is puffy you are ready to go. If it has not puffed it is old yeast and is not any good. You will have to get new yeast.
In a large bowl measure out the flour and salt. Pour in the yeast and sugar water and stir until all of the dry ingredients are combined. Scrape the edges of the bowl to get all of the dry flour off of the sides.
The rise:
The first time you will cover the mixing bowl with plastic wrap or a damp tea towel or even a lightweight apron. Leave in a warm place that is away from drafts for one hour.
If your kitchen is cold you can boil a pan of water and reduce to simmer and then sit the bowl next to the warm stove and let the dough rise. You can give it up to two hours if your house is cold.
The second rise:
Well, friends, your hour (or two) is up and it is time to knock back your risen dough. But first I want you to get the soft butter and butter the two 1-quart size bowl or your Dutch oven. This is going to keep your bread from sticking.
Now you can make an extra step and add sesame seeds to the bowl or an “everything bagel” seasoning mix. This is so delicious and makes the bread look wonderful. Add this now to the buttered bowl and it will stick to your butter.
Now you are ready for your dough. This is quite a wet dough so you will need to get your hands damp and not dry them before touching the dough or it will stick. You may have to do this several times if you are doing the two smaller loaves.
Cut the dough into two equal portions putting each in one of the small bowls. If you are doing the Dutch oven simply run a bowl scraper under the water from the sink and scrape the dough out of the bowl and into the Dutch oven.
This sticky dough ball is ready to rise. We like to add a little more of the Everything bagel seasonings to the top too.
Take the bowls, each with half of the dough or the Dutch oven with all of it, and cover the top of the bowls with plastic wrap or a damp tea towel and allow to rise for half an hour in a warm spot in your kitchen. This will allow let the dough rest.
We are almost there! I told you this was an easy recipe!
Pre-heat your oven to 425 F.
When the dough has risen you will take your small loaves of peasant bread or one big loaf in the Dutch oven and put it in your pre-heated oven on the center rack in the middle of the oven. Bake it for 15 minutes.
Reduce the heat to 375 F and continue baking from 15 to 17 minutes.
Using oven mitts remove the bread from the oven and turn out the bread on a waiting wire cooling rack.
Cool for about 10 minutes and then the best way to test it is to cut a nice slice, get out the rest of the softened butter and take some and spread it on your original peasant bread recipe that you just tackled and taste the victory!
Seeded Peasant Bread Recipe
Ingredients
- 2 teaspoons of Active-dry Yeast or instant yeast
- 4 cups of Flour (We use King Arthur Unbleached All-purpose flour but use your favorite kind of flour)
- 2 cups of Water (lukewarm)
- 2 teaspoons of Sugar (we like to use raw sugar but you can use what you have on hand)
- 2 teaspoons of Kosher Salt ( we use Celtic sea salt or Himalayan salt but again, use what you have)
- Softened room temperature butter to butter the bowls or the Dutch oven
- 4 Tablespoons of everything bagel seasoning (optional)
Instructions
In a small bowl place the 2 cups of lukewarm water and sugar with active dry yeast. Let sit for 10 to 15 minutes to allow the yeast to proof
If you are using an instant yeast then skip this step.
In a size large bowl measure the flour, sugar, salt and yeast. Using a wooden spoon or whisk stir to incorporate all of your ingredients. You can use your stand mixer if you would like to but it is not necessary at all.
Add the two cups of lukewarm water and stir until it is completely incorporated.
Use a rubber spatula to scrape the flour off of the sides of the bowl.
For the Active dry yeast- once the yeast mixture is puffy you are ready to go. If it has not puffed it is old yeast and is not any good. You will have to get new yeast.
In a large bowl measure out the flour and salt. Pour in the yeast and sugar water and stir until all of the dry ingredients are combined. Scrape the edges of the bowl to get all of the dry flour off of the sides.
The first time you will cover the mixing bowl with plastic wrap or a damp tea towel or even a lightweight apron. Leave in a warm place that is away from drafts for one hour.
If your kitchen is cold you can boil a pan of water and reduce to simmer and then sit the bowl next to the warm stove and let the dough rise. You can give it up to two hours if your house is cold.
The second rise:
Well, friends, your hour (or two) is up and it is time to knock back your risen dough. But first I want you to get the soft butter and butter the two 1-quart size bowl or your Dutch oven. This is going to keep your bread from sticking.
Now you can make an extra step and add sesame seeds to the bowl or an “everything bagel” seasoning mix. This is so delicious and makes the bread look wonderful. Add this now to the buttered bowl and it will stick to your butter.
Now you are ready for your dough. This is quite a wet dough so you will need to get your hands damp and not dry them before touching the dough or it will stick. You may have to do this several times if you are doing the two smaller loaves.
Cut the dough into two equal portions putting each in one of the small bowls. If you are doing the Dutch oven simply run a bowl scraper under the water from the sink and scrape the dough out of the bowl and into the Dutch oven.
This sticky dough ball is ready to rise. We like to add a little more of the Everything bagel seasonings to the top too.
Take the bowls, each with half of the dough or the Dutch oven with all of it, and cover the top of the bowls with plastic wrap or a damp tea towel and allow to rise for half an hour in a warm spot in your kitchen. This will allow let the dough rest.
We are almost there! I told you this was an easy recipe!
Pre-heat your oven to 425 F.
When the dough has risen you will take your small loaves of peasant bread or one big loaf in the Dutch oven and put it in your pre-heated oven on the center rack in the middle of the oven. Bake it for 15 minutes.
Reduce the heat to 375 F and continue baking from 15 to 17 minutes.
Using oven mitts remove the bread from the oven and turn out the bread on a waiting wire cooling rack.
Cool for about 10 minutes and then the best way to test it is to cut a nice slice, get out the rest of the softened butter and take some and spread it on your original peasant bread recipe that you just tackled and taste the victory!
Before you go, try these other great recipes!
- Easy Crusty Bread Recipe – No Knead Artisan Loaf
- The Best Honey Whole Wheat Bread Recipe
- The Best Homemade Pretzel Bread Recipe
- The Best Fluffy Biscuits In 5 Easy Steps
