Peasant Bread - Regular and Sourdough - Phase 1 and Phase 3






Crusty bread. Perfect for dipping in stew, or eating with a big bowl of hearty vegetable soup. 


This simple bread tastes like artisan bread but doesn't have the fancy price tag!





This recipe isn't fussy. You can let it sit on the counter to rise and proof for a couple of hours, or a few hours, or even 24 hours. The longer you let it sit, the deeper the flavor and chewier the crust. This dough does NOT rise much. If yours does rise, it is fine. If it doesn't, it is fine. 

The only thing that is required is a cast iron Dutch oven with a lid. This bread just won't work to bake in a loaf pan or on a baking sheet. A bread machine will not work. You need a heavy pan with a fitted lid.

You can also flavor this bread with herbs. Rosemary and garlic is very nice, then brush with a good olive oil (p3 only) as soon as it comes out of the oven. 

For the Sourdough version- simply replace the yeast with 1 cup sourdough starter that you have fed a few hours beforehand and it is bubbly. Start with half the water, and only add enough to form a dough ball. 

Follow the instructions here if you need a starter. 



Peasant Bread
Phase 1 and Phase 3
Makes 12 Phase 1 servings or 24 Phase 3 servings

3 cups sprouted wheat flour (or spelt for p1 only)
** if using sprouted wheat, replace 2T of the flour with tapioca flour**
1/2 tsp xanthan gum
2 tsp yeast
1 3/4 tsp sea salt
1 1/2 cups very hot water (around 130 degrees) (may need more depending)

Mix flour, yeast (or sourdough starter) and xanthan gum together in a large bowl. Add the hot water and stir with a wood spoon until a ball of shaggy dough forms and all flour is mixed in. Add more water if you need, 1 tablespoon at a time. Cover with damp towel and place in warm-ish spot. After 30 minutes, stir in the salt. Knead a few times in the bowl. Re-cover and let rise. If you are going for the long rise, you can place on the counter as long as it is free from drafts.





About an hour before baking, place the Dutch oven and lid in a 475 degree oven to heat. 




Place a large piece of parchment paper on the counter. Sprinkle with some flour. Turn the dough out and form into a flat circle about 10 inches across. If your dough is super sticky, sprinkle lightly with flour. Gather the edges and pinch together to form a ball. Turn the dough right side up on the parchment. 





Carefully open the Dutch oven, and lower the paper and dough into the Dutch oven.


Use a sharp knife and make a couple slits in the dough. 



Put the lid on and place pan in the oven. Bake for 20 minutes with the lid on. Remove lid and bake 15-25 minutes until the top is golden brown and bread internal temp is close to 200 degrees. 


Carefully remove loaf from the pan and move to cooling rack. Slice only when cooled. 



2 comments:

  1. Replies
    1. Not for this recipe. It only works in a heavy pan with a lid. Cast iron

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