No-Knead Peasant Bread
An easy whole-grain artisan bread that requires absoluely no kneading.
Calories: 102kcal
Ingredients
- 1 tbsp dry instant yeast
- 2 cups warm water (110-115 degrees)
- 2 tbsp honey or maple syrup
- 2 tbsp unsweetened applesauce
- 1 tsp salt
- 2 cups whole wheat bread flour
- 2 cups white whole wheat bread flour
Instructions
- Preheat oven to 425 degrees.
- Mix yeast, water, sweetener, applesauce, and salt into a bowl.
- Add 2 cups of the white whole wheat flour and mix gently.
- Add 2 or more cups of the whole wheat flour--enough to make a sticky but moldable bread dough.
- Set aside for 15 minutes for the flours to absorb the liquid and to begin the process of rising.
- Add additional flour, if needed, to make a round bread. Then divide the dough into two round balls.
- Smooth each ball into a round loaf. Put both of them onto a baking sheet. I line my pan either with parchment paper or a silicone baking mat. This eliminates the need for using any oil or spray.
- Cover with a towel and allow the bread to rise ON TOP of the stove (the heat from the oven will help it to continue to rise). Allow it to rise til doubled (this step takes about 30 minutes).
- Lower the oven temperature to 400 degrees and bake the peasant bread for 10 minutes. Reduce the heat to 375 degrees and bake for 15-20 minutes more or until the bottom of the loaves are golden brown.
- Remove from the oven and allow the bread to cool thoroughly. I usually wait until the followng day to serve.