No Knead Peasant Bread Recipe

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.

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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!

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.

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Frequently Asked Questions

1. HOW SHOULD I STORE THIS BREAD?

Once the bread is completely cool, wrap it in foil or place it in a zip-top bag. It will stay fresh at room temperature for up to two days. For longer storage, consider freezing.

2. CAN I FREEZE THIS PEASANT BREAD?

Yes! This bread freezes beautifully. Wrap the completely cooled loaf tightly in plastic wrap, then place it in a freezer bag. It will keep well for up to three months. To serve, let it thaw at room temperature, then warm it slightly in the oven if you like.

3. CAN I DOUBLE THIS RECIPE?

You can, but keep in mind that a double batch uses 6 cups of flour…so be sure your mixing bowl is large enough to handle it. Divide the dough between two baking dishes, and allow for slightly longer rise times if needed.

4. WHY IS IT CALLED PEASANT BREAD?

Peasant bread gets its name from the simple, rustic loaves once baked by families in rural villages across Europe. Made with basic pantry staples and no special tools, it was an everyday bread…affordable, hearty, and easy to make. The name reflects its humble origins and the comforting, no-fuss nature of the recipe.

No Knead Peasant Bread Recipe

By: Ann Drake

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.

5 from 9 votes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Rising Time 3 hours hours

Total Time 4 hours hours

Servings 10 slices

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Ingredients

 

½ x1x2x3x

• ▢ 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

This bread can be baked in a 9×5 inch loaf pan, a 2-quart cast iron pot, or a 2-quart oven-safe glass bowl. 

The loaf yields about 8 to 10 slices, depending on how thick you cut them.

Nutrition Label

Nutrition Facts

No Knead Peasant Bread Recipe

Serving Size

 

1 slice

Amount per Serving

Calories

169

% Daily Value*

Fat

 

3

g

5

%

Sodium

 

352

mg

15

%

Potassium

 

57

mg

2

%

Carbohydrates

 

30

g

10

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

5

g

10

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is automatically calculated, so should only be used as an approximation.

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