There’s nothing like warm homemade bread from the oven! You will love how easy and soft this peasant bread is. For more delicious bread recipes, you should try my Grandma’s homemade bread, this cheesy garlic bread, or my classic sourdough bread.
What is Peasant Bread?
Peasant bread is artisan bread made EASY! All thanks to European peasants who first started this method. It’s an everyday bread recipe that your whole family will devour. With minimal and simple ingredients, you can have warm bread any day of the week. Simply combine the wet and dry ingredients, allow the dough to rise, and easily bake in glass bowls. This fun way of making peasant bread will be your new favorite method! No-knead bread is the best way to make bread! That’s why I love this peasant bread recipe. For another great no-knead bread recipe, you have to try this miracle bread next! Then make this homemade honey butter and strawberry jam to enjoy with your bread. SO YUMMY!
Peasant Bread Ingredients
This peasant bread recipe only uses 6 ingredients! Simple ingredients that you most likely already have on hand. You’ll love how easy it is to make this homemade bread. Follow the recipe card below for exact measurements.
Warm Water: Lukewarm water is key in helping the yeast to activate. Honey: The slight sweetness to this bread is so tasty! All-Purpose Flour: I use all-purpose flour in this recipe, but see my tips below for using whole wheat flour. Instant Yeast: Instant yeast helps the dough to rise faster! Salt: Salt helps flavor the dough. Softened Butter: Use softened butter to grease the bowls and the top of the loaf.
Peasant Bread Recipe
Peasant bread is the easiest bread to make because it doesn’t require any kneading! Follow the recipe card and tips below for everything you need to know before making this recipe.
Whole Wheat Flour: You can use whole wheat flour in this recipe, replace half of the all-purpose flour with wheat flour and keep an eye on the texture of the dough while you’re mixing it, you may need to use less or more water than normal so start by adding ⅔ of the water from the original recipe and add more as you mix. Sweetener: I like to use honey in my bread but you can use 2 teaspoons of granulated sugar instead. No-Knead Tips: The key to this bread is not handling it the way you would with other breads. You want to handle it as little as possible. When folding the dough after its initial rise, don’t need to form a tight ball. Simply fold it in on all sides then split it in half. Check For Doneness: The loaves should be golden brown. Once the temperature of the inside of the bread reaches 190 degrees Fahrenheit then it’s ready!
At Room Temperature: Store the cooled bread in an airtight container at room temperature for up to 4 days. In the Refrigerator: Place the bread in an airtight container and store it in the fridge for up to 1 week! In the Freezer: You can freeze the baked bread! I like to slice it first, then place it in a freezer bag and freeze it for up to 2 months.
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