Peasant Bread
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ounce active dry yeast
- 1teaspoon ground cumin
- 1⅔cups lukewarm water
- 4cups all-purpose flour
- 1tablespoon salt
- Cornmeal
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Preparation
- Step 1
Place the yeast and cumin in a large bowl. Stir in ⅓ cup of the water until the yeast is dissolved. Stir in the remaining 1⅓ cups water. Stir in 2 cups of the flour and the salt. Gradually stir in the remaining flour.
- Step 2
Turn the dough out onto a floured surface and knead for 10 minutes. Place the dough in a large, clean, lightly oiled bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.
- Step 3
Punch down the dough, knead for 5 minutes and divide in half. Sprinkle a large baking sheet lightly with cornmeal. Shape the dough into 2 round balls, flatten them slightly and place on the baking sheet.
- Step 4
Cover with a towel and let rise until doubled, about 40 minutes. Preheat the oven to 425 degrees. Bake until the loaves are nicely browned and make a hollow sound when tapped on the bottom, about 40 minutes. Place on a rack to cool.
Private Notes
Comments
On the second knead, do you do it in the oiled bowl or take it out to the floured surface?
So easy. I make this recipe at least once a week, usually just as written but without cumin (it’s tasty, but my spouse doesn’t like it). Two packages of yeast. I’ve made this with two cups whole wheat flour and two cups AP white, with bread flour, with regular or with rapid rise yeast. I’ve kneaded by hand, in my stand mixer, and in a food processor. It works perfectly when cut in half to bake one loaf in a slow cooker. It’s always good, an easy recipe anyone can make.
This was quite easy to make. If you are wondering what 1/2 oz of yeast looks like, it's 4 1/2 teaspoons. The cumin looked promising but got lost in the dough (no one noticed). It's a nice loaf with a good crust, but I wouldn't call it peasant, it's a bit too refined. I would make it again.
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