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Easy No-Knead Peasant Bread

AmericanBreadEasy
Prep
15 min
Cook
35 min
Total
130 min
Serves
10
✦

Ingredients

  • 568 gall-purpose flour (about 4 cups) — see notes for whole wheat options
  • 1.5 tspsalt
  • 2 tspgranulated sugar
  • 1 tbspinstant yeast
  • 2 cupwarm water

Method

  1. 1In a large bowl, add the flour, salt, sugar, and yeast. Whisk to combine. Add the water and mix with a rubber spatula or wooden spoon until the ingredients form a shaggy, sticky ball and no dry streaks remain.
  2. 2Cover the bowl and let the dough rise until doubled, about 1 to 1½ hours.
  3. 3Place an oven rack in the center position. Preheat the oven to 425°F. Generously grease a 9-inch pie plate or 8½-by-4½-inch loaf pan with cooking spray.
  4. 4Scrape the dough away from the sides of the bowl with a rubber spatula, forming a rough ball in the center of the bowl. Lightly grease your hands with cooking spray or oil and shape the dough into a circle loaf shape (or rectangle loaf shape if using a loaf pan), tucking edges under. Place in the prepared pan. The loaf will not be completely smooth — that's ok!
  5. 5Let the dough rest, uncovered, for 15–20 minutes until slightly puffy.
  6. 6Bake for 15–20 minutes. Reduce heat to 375°F and continue to bake for 15–20 minutes until golden.

Notes

Yields 1 large loaf or 2 smaller loaves. Flour: Has not been tested with bread flour. Works well with 50% whole wheat flour. Also works with white whole wheat flour and einkhorn wheat flour (other whole wheat varieties may make the bread more dense). Instant yeast is preferred; if using active dry yeast, let it bloom first in the warm water with the sugar for 5–10 minutes.