Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Tuesday, January 11, 2011

No-Knead Multi-Grain Peasant Bread.

I am not a good bread maker. I know the more I practice, the better I'll get... but let's face it... with a Mom that can make bread as good as mine can, sometimes it's just not worth it to go through that sort of self destruction each time a new loaf comes out...

[Look at that texture!]

So, when I found this bread - peasant bread - totally different from my Mom's whole wheat homemade bread... I thought I'd give it a whirl. I made it months and months ago and it didn't rise as high as it did in the picture, but it still tasted yummy. Probably because I never use as much white flour as it calls for. But, I figured it's time for me to try it again. When I wanted this soup for dinner, and knew how yummy it'd be if I had a good crusty dipping bread - I went for it.

I ended up not having all of the right flours and all the right proportions of the ones I did have... but I went for it anyway. It still didn't rise as high as it did in the picture {blasted picture!} but it was yum, and perfect for dipping in our soup.

And when it came out of the oven I rubbed a clove of garlic all over the top... so good... no butter needed.

It's such a good base... and it really couldn't be easier. Like 10 minutes of active handling time - that's it. I so want to play around with it more... I'll add some herbs (rosemary) next time.... and then cranberries and walnuts the next (trying to imitate my favorite bread from Central Market). I love so many possibilities.

No-Knead Multi-Grain Peasant Bread  
1 cup rye flour
3 1/2 cup whole wheat flour
1 cup cracked wheat, uncooked steel cut oats, sunflower seeds, or other textured grain, seeds, or nuts
1 cups white all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon yeast
3 1/4 cups (26 ounces) room temperature water
2 tablespoons dried rosemary
In a large bowl, mix together all the flours, salt, yeast and rosemary. Stir in the water to form a thick, gloppy batter. (If your yeast needs to dissolve in water before being added, do this in a separate bowl before combining with the flours.)

Cover the bowl and let it sit at room temperature for 8 hours or overnight. If necessary, you can refrigerate the dough after this fermentation period for up to a week***. Refrigerating for a few hours also helps make the dough easier to work with and improves the flavor.
When ready to shape and bake the loaves, sprinkle your work surface with a little flour. Turn the cold dough out onto the counter and divide it in two equal pieces. Sprinkle the dough with a little more flour and shape them into round loaves or sandwich loaves, as desired. Cover and let the loaves rise for about 1.5 - 2 hours at room temperature, until nearly doubled in bulk.

A half hour before baking, preheat the oven to 450°. Put a pan in the bottom of the oven to preheat as well. If you're baking round loaves, set a baking stone on the middle rack while the oven is heating.

When the loaves have risen, quickly cut 1/2-inch slashes in the top with a serrated knife and set them in the oven. Pour a half cup of water into the pan at the bottom of the oven and close the oven door.

Bake for 30-35 minutes, until the loaves are dark brown, sound hollow when tapped on the bottom, and the interior registers 190° on an instant-read thermometer. {This is when I rub a clove of garlic on the top... sooooo good!} Allow to cool fully on a rack before slicing and eating.

***I love this because I'll make it once, cook one loaf one night and then cook the other refrigerated loaf a few nights later.

***Be sure to use a pan and not a glass dish when baking it... when you pour the water in the hot pan it'll break. Learned that the hard way!!

I adapted it from thekitchn who originally adapted it from the Master Recipe from Artisan Bread in Five Minutes
Makes 2 loaves


  1. Dude, I'm totally trying this the next time I make soup... Thanks for the recipe!

  2. Guess what they are selling artisan breads at Costco now! Drumroll please...and the flavors are: CRANBERRY WALNUT, sundried tomato, & honey and sunflower seed.

    Did you try the recipe I gave you for the bread yet? Artisan bread is do different...its all in messing with it WAY less so you don't loose all that air. There are no eggs and generally only a tablespoon of oil. Keep trying, but I say hey as long as it takes good...who cares what it looks like. :)

  3. I'm a HUGE fan of Artisan Bread in Five- I have the book and they are SO easy to do. They have Healthy Bread in Five minutes a day too and I'd recommend checking it out from the library to see what you think.


Let me know what you thought if you've bitten one of my bites!