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This no knead peasant bread recipe makes a smaller, more manageable loaf that’s ready in less than 4 hours. With a soft, airy texture and a golden, buttery crust, it’s perfect for any meal…no special equipment or kneading required!
When I shared my rustic bread recipe, many of you mentioned that a full-size loaf was more than you needed. I completely understand, and I was so grateful for the feedback. Not every household goes through a big loaf quickly, so I created a smaller version that is just as simple and so delicious. Peasant bread has been a staple for generations, with countless variations passed down over time. This is my take on it. An easy, no-fuss yeast bread recipe with helpful tips and step-by-step photos to guide you. Whether you’re new to bread baking or a seasoned pro, this loaf is sure to become a favorite.
Baking Vessels
Since this is a smaller loaf of bread, it bakes nicely in a glass loaf pan. To make a round loaf, this little cast iron pot works well. Any 2-quart, oven-safe vessel will work. Chances are you already have the perfect baking dish in your kitchen! Here are some other options:
Let’s Bake This Bread
- In the bowl of a stand mixer, or a large bowl, combine the flour, yeast, sugar, and salt. Whisk until well combined.
- If using a stand mixer, turn it on at a low speed and slowly add the water. Keep mixing until the dough comes away from the sides of the bowl.
- If mixing by hand, add the water to the flour mixture a little at a time, stirring with a wooden spoon in between additions. Stir until all the flour is incorporated into the dough.
- Cover the mixing bowl with a tea towel and place in a warm spot for 2 hours. The dough should double in size.
- At the end of the first rise time, punch the dough gently so the air is released. While the dough is still in the mixing bowl, pour one tablespoon (or a little more) of olive oil over the dough and roll it around until it’s covered with oil. (A bowl scraper helps with this.)
- Put the dough into a baking vessel that’s been coated with 1 tablespoon of olive oil, or softened butter.
- Cover and let rise one more time for about an hour. Dough should meet the rim of your baking vessel.
- Preheat oven to 375 degrees F.
- Bake the bread for 45 minutes.
- Remove from oven and cool for a few minutes in the baking pan.
- Turn the bread loaf onto a cooling rack and let cool completely before slicing.
Tips
- This dough is very forgiving. If you lose track of time and the rise goes a little longer (or shorter), don’t worry. It will still turn out beautifully.
- Resist the temptation to cut into it too soon. As hard as it is to wait, let the bread cool for at least 30 minutes, longer if you can. Cutting into it while it’s hot can make the texture slightly gummy.
- Use a light touch when handling the dough. Since this is a no-knead bread, there’s no need to overwork it. A gentle touch helps keep the crumb light and airy.
- Butter makes everything better. Brushing the crust with melted butter right after baking gives it a rich, golden finish and adds extra flavor.
- Let it cool on a wire rack. Instead of leaving the bread in the pan, transfer it to a wire rack as soon as it’s cool enough to handle. This prevents the bottom from becoming soggy and helps the crust stay crisp.
FAQ’s
No Knead Peasant Bread Recipe
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons instant yeast
- 1 1/2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups warm water
- 2 tablespoons olive oil
Instructions
- In the bowl of a stand mixer, or a large mixing bowl, combine the flour, yeast, sugar, and salt. Whisk until well combined.
- If using a stand mixer, turn it on at a low speed and slowly add the water. Keep mixing until the dough comes away from the sides of the bowl.
- If mixing by hand, add the water to the flour mixture a little at a time, stirring with a wooden spoon in between additions. Stir until all the flour is incorporated into the dough.
- Cover the mixing bowl with a towel and place in a warm spot for 2 hours. The dough should double in size.
- At the end of the first rise, punch the dough gently so the air is released. While the dough is still in the mixing bowl, pour one tablespoon (or a little more) of olive oil over the dough and roll it around until it's covered with oil. (A bowl scraper helps with this.)
- Put the dough into a baking vessel that's been coated with 1 tablespoon of olive oil, or softened butter. (See Notes for vessel sizes.)
- Cover and let rise one more time for about an hour. Dough should meet the rim of your baking vessel.
- Preheat oven to 375 degrees F.
- Bake the bread for 45 minutes.
- Remove from oven and cool for a few minutes in the baking pan.
- Turn the bread loaf onto a cooling rack and let cool completely before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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Thank you so much for this recipe. I just made this bread it was delicious!!! The next time I want to use my stand mixer but have a question. If using a stand mixer do you use the dough hook or regular mixing paddle to mix the bread?
Hi Lezlee! I’m so glad you liked the bread. Believe it or not, I don’t have a dough hook, so I just use the paddle attachment. But I think a dough hook would work. If you try it, please let us know what you think. Thank you for the rating…it’s greatly appreciated!
I can’t wait to try the peasant bread and chicken/ rice casserole! I love that these are for 2 people!!
Love peasant 🍞 bread!
I’ve been looking for a quick bread recipe. Can’t wait to try this.
Thank you so much. This bread looks fantastic and I love that it is so simple. I’m adding it to my recipes and will be making soon!
I plan to try this bread recipe tomorrow.
Love your blog!
Warm fresh bread is one of my favorite foods! I enjoy all of your posts, particularly the recipes, the meaningful quotes, and the beautiful calendars you create.
Looks delicious! Your instructions are so clear, and love the suggestions you include with your notes. I am not much of a bread baker, so fingers crossed.
What a great sounding recipe. Adding this to my ‘to try’ file. Now it’s just hubby and me, and I have bad arthritis in my hands, the thought of a smaller loaf, and one that doesn’t need much work is very appealing
Delicious! Thank you for such an easy and tasty recipe.
This is just the right size now since we are empty-nesters. Sounds delish.
This sounds (and looks) yummy!! Xo Kathleen
I haven’t made the bread yet. But it sounds so simple and delicious. I live at 6000’ above sea level. Do you recommend anything special added before baking?
Thank you!
Hi Karen…I’m sorry for the delay in answering your question. I somehow missed your comment. I found this article that’s very helpful. https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/#3k It may take a little trial and error on your part. Please let us know what you think if you make the bread. Thank you!
Love bread! This recipe looks so easy even I could do it. Thanks
This smaller Peasant Bread turned out beautifully! It was really difficult to wait to slice it though, with the aroma filling the house. Thank you for all the wonderful recipes you have shared through the years that have become cherished staples in my recipe box.
I always know your recipes etc are going to be top-notch! My Pinterest boards are full of your posts. Thank you!
I have never made any homemade bread but, this recipe look very easy.
I think I’m going to try making this one. Will let you know how it turns out.
This looks like the perfect size loaf of bread. I will be making it today. Thanks for sharing!
Yummyvrecipes, I love bread!
can I substitute regular salt for Kosher salt & if so how much?
Yes! Just use the same amount. Enjoy the bread!