European Peasant Bread
Author: Nicole
Ingredients
  • 3 cups lukewarm water (about 100°F/body temperature)
  • 1½ tablespoons granulated yeast (2 packets)
  • 1½ tablespoons Kosher salt
  • ½ cup rye flour
  • ½ cup whole wheat flour
  • 5-1/2 cups unbleached all-purpose flour (if using King Arthur flour, use 5-1/4 cups)
  • Cornmeal for the pizza peel or parchment paper - note
Tools:
  • Thermometer
  • 5 quart plastic container with lid
  • Pizza peel (metal or wood)
  • Baking stone
  • Lame bread slashing tool (optional)
Instructions
Preparation Day – Select Your Method:
  1. Spoon/Hand Method: Mix yeast, salt and water in a 5-quart plastic container with lid. Add the rye, whole wheat and all-purpose flours and mix without kneading using a spoon. You may need to use wet hands to incorporate the last bit of the flour. Cover (not airtight) and rest it at room temperature until the dough rises and collapses, about 2 hours. Refrigerate the dough and use over the next 14 days (you can use the dough immediately but it’s easier to work with when cold – I recommend at least one hour in the refrigerator if you have the time).Stand Mixer/Food Processor Method: Using a stand mixer fitted with a dough hook or a 14-cup food processor with dough attachment, mix yeast, salt and water in a 5-quart plastic container with lid. Add the rye, whole wheat and all-purpose flours and mix without kneading. Transfer dough to 5-quart plastic container with lid. Cover (not airtight) and rest it at room temperature until the dough rises and collapses, about 2 hours. Refrigerate the dough and use over the next 14 days (you can use the dough immediately but it’s easier to work with when cold – I recommend at least one hour in the refrigerator if you have the time).
On Baking Day:
  1. Dust the surface of the dough with flour and use a serrated knife to cut off a 1-pound piece (about the size of a grapefruit). Dust with more flour and quickly shape it into a ball by stretching the surface of the dough all around to the bottom on all four sides, rotating the ball a quarter-turn as you go. It should be smooth on all sides. Allow dough to rest and rise on a cornmeal or parchment paper covered pizza peel for 40 minutes.
  2. About 20 minutes before baking, set a baking or pizza stone in the center of the oven and preheat it to 450°F. Also, place an empty broiler tray on a different oven rack.
  3. Before the bread goes into the oven, sprinkle the dough liberally with flour and use a serrated knife or lame bread slashing tool to cut slits or “scallops” (think tic-tac-toe) across the top. Leave the flour in place for baking. Slide the dough onto the baking stone and pour 1 cup of hot water into the broiler tray. Quickly close the oven door.
  4. Bake until the crust is browned and firm, about 35 minutes. If you’re using parchment paper, remove the paper from the oven after 25 minutes. Smaller or larger loaves will require some adjustment in baking time.
  5. Allow to cool before slicing or freezing.
Notes
* Flour: I highly recommend King Arthur Flour. You can order it from their website, but most grocery stores carry it. If you are using King Arthur unbleached all-purpose flour instead of other flours decrease the amount of flour by ¼ cup. King Arthur unbleached all-purpose flour has a higher protein content than most flours, that's why you use less. Don’t have whole wheat or rye flour? Make a traditional boule by using the same amount of unbleached all-purpose flour (6-1/2 cups or 6-1/4 cups if using King Arthur flour).
* Yeast: I use Active Dry Fleischmanns Yeast
* Cornmeal or Parchment Paper: I prefer parchment paper as it’s easier to use and I don’t get cornmeal all over the bottom of my oven.
* Recipe can be easily be cut in half or doubled. You can make larger loaves – just increase the cooking time.
* Bread freezes well. Wrap in aluminum foil and a ziplock bag.
Recipe by Riegl Palate at https://www.rieglpalate.com/european-peasant-bread/