No-knead rustic stand mixer peasant bread is ready in about 2 hours. Just follow these easy step by step photo instructions.
Introduction
I love rustic bread. It needs to have a rough texture and wonderful taste. Add a crunchy crust, and I'm in heaven.
This is not the most beautiful of loaves of bread, but it is incredibly tasty with a great crust and texture. Quick and easy with no hand kneading and a little over 2 hours, and you're eating bread.
👨🍳The Recipe
The inspiration is a CI recipe that adds a touch of whole wheat flour to a roll that they call a peasant roll. It looked interesting, but just too much work. I am amazed at the amount of work some people can put into something sometimes.
Here we will start with the basics of flour (AP and whole wheat), yeast, sugar, salt, and water. Let the stand mixer do all the work. Be sure to keep it warm for a good rise. Then cook in a hot oven to get a great crust.
♨️Baking
I used a dutch oven to bake the bread, which I do with this sort of cooking frequently. With this recipe, the smooth rounded bottom gives a much nicer look, and I usually use it as the top side.
The size of the pan you use can affect the cooking time. This will not rise much with baking, and the dough is not very strong, so a deeper pan is good.
Smaller pans will give a thicker loaf that may take a few more minutes more cooking time.
Brushing the top with water will help with a crunchy crust. Put it in any pan you want, brush with water, and bake until an internal temp of 200°. The dough is not strong enough to be baked outside of a pan.
📖Bread Recipes
Julia Childs French Bread; Simplified
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
In 1 ¾ cups of warm (110°) water, dissolve 1 teaspoon of sugar and 1 package of rapid-rise yeast. Wait for some bubbles to prove the yeast is good.
Add the yeast mixture to a preheated stand mixer bowl. With a dough hook and the mixer on "2", slowly add 4 ½ cups AP flour, ¼ cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.
Move the dough to a lightly oiled bowl, form it into a bowl, cover it with plastic wrap, and place it in a warm spot for about 60 minutes until about tripled in size.
"Preheat" a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.
Preheat oven to 450° conventional.
Brush the top with some water. Bake for about 25-30 minutes until an internal temp of about 200°, a nice crust, and a hollow sound.
📖 Recipe
Stand Mixer Peasant Bread
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Ingredients
- 1 ¾ cup water - 110 degree
- 1 package yeast - a light tablespoon
- 1 teaspoon sugar
- 4 ½ cup AP flour
- ¼ cup whole wheat flour
- 1 teaspoons salt
Instructions
- In 1 ¾ cups of warm (110°) water, dissolve 1 teaspoon sugar and 1 package of rapid-rise yeast. Wait for some bubbles to prove the yeast is good.
- Add the yeast mixture to a preheated stand mixer bowl. With a dough hook and the mixer on "2", slowly add 4 ½ cups AP flour, ¼ cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.
- Move the dough to a lightly oiled bowl, form into a bowl, cover with plastic wrap, and place in a warm spot for about 60 minutes until about tripled in size.sound.
- "Preheat" a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.
- Preheat oven to 450° conventional. Brush the top with some water. x
- Bake for about 25-30 minutes until internal temp of about 200°, a nice crust, and a hollow sound.
Recipe Notes
Pro Tips
- This is an "ugly" bread, but it makes up for that in taste and texture. If you have a smaller diameter heavy pan, it will look better-not so flat.
- It is not a strong dough, so you need to use a pan with high enough sides to contain it.
- You can change the proportions of different flours.
- Cooking time will vary by pan used and the thickness, so checking the internal temperature to determine the endpoint is a good idea.
- I like to use a Dutch oven, but other pans can be used. I usually use a six qt Dutch oven that will give about a 2-inch high loaf. A smaller pan will yield a thicker loaf but will take a bit longer to cook.
- Cook UNCOVERED.
- The water on the crust will help crustiness.
- Good for 2-3 days, but this will mold fast due to no preservatives.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally published November 12, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Brian Mooney says
What attachment(s) do you use on the mixer -paddle or dough hook?
Thanks!
Dan Mikesell AKA DrDan says
Hi Brian,
With a dough hook. The wrong image was in the post—fixed. And wording updated for clarification.
Dan
Heidi says
Do you have to refrigerate the loaf?
Dan Mikesell AKA DrDan says
Hi Heidi,
Welcome to the blog.
There are no preservatives so it will last about 3 days, at room temperature. But like all breads, refrigeration seems to change the texture some but it will extend the life by several days. To me, bread freezes better than refrigerating. So if I make more than will be consumed in 2-3 days, I will freeze a few slices. But we always consume it.
Hope that helps.
Dan
Tamera says
This bread came out lovely. I will definitely make it again.
Kate J says
This came out beautiful & so good! Will definitely make again....although Here in So Cal, no need to preheat anything when it's 78 degrees in January.
Annie Solomon says
Bread turned out great! Thanks for the detailed recipe.
Annie Solomon says
Thanks! Going to try today.
Dan Mikesell says
Don't go over the 450 or you start melting things like knobs on dutch ovens. Go with the straight 450 and leave covered for 15 minutes then uncover. Go for the 200 degrees internal temp which should take 20-25 minutes from this point. (all this is guesses but I'm usually about right on.)
Annie Solomon says
You say to bake at 450 convection. I don't have a convection oven. Do you know what temperature to bake it in a standard oven?
Chris says
60 degrees? Are you mad? I'd be wearing long johns all the time! I guess that's the Florida boy in me.
The bread looks exceptionally good and sounds even easy enough for a non-baker like me to make.