French Peasant Bread

French Peasant Bread is a rustic and hearty bread that embodies the simplicity and charm of traditional French baking. With its rustic appearance and delicious flavor, this bread is perfect for sharing at lengthy dinners or gatherings with loved ones.

This recipe yields one loaf, making it an ideal choice for smaller gatherings or when you simply want to enjoy a loaf of freshly baked bread for yourself. The combination of wheat flour and spelt flour adds depth and complexity to the bread’s flavor, while the wheat sourdough starter and rye sourdough starter provide a tangy and distinct taste that is characteristic of artisanal bread.

Make 1 loaf

INGREDIENTS:

BREAD:

• 2 cups (500 ml) water, room temperature
• 5 cups (600 g) wheat flour
• 2 cups (200 g) spelt flour, sifted
• 4½ oz (125 g) wheat sourdough starter
• 4½ oz (125 g) rye sourdough starter
• 1½ tbsp (25 g) salt
• Olive oil for the bowl

WHEAT SOURDOUGH STARTER:

• ¾ cup (200 ml) water, room temperature
• 2 cups (325 g) wheat flour or spelt flour, sifted
• ½ cup (100 g) grated apple, peeled

RYE SOURDOUGH:

• ¾ cup (200 ml) water, room temperature
• 2 cups (200 g) finely ground rye flour
• ½ cup (100 g) grated apple, peeled

INSTRUCTIONS:

WHEAT & RYE SOURDOUGH:

1. Combine the ingredients and let stand for 2–4 days in a glass jar with a tight-fitting lid. Stir in the mornings and evenings.
2. The starter is ready when the mixture starts to bubble. From this point on, all you have to do is “feed” the dough so that it retains its flavor and ability to ferment. If you leave the sourdough in the refrigerator, you should feed it once a week with ½ cup (100 ml) water and 1 cup (100 g) wheat flour. If you keep the sourdough at room temperature, it should be fed every day, in the same manner. The consistency should resemble thick porridge.
3. If you have sourdough left over, you can freeze it in containers that hold half a cup or leave a part of it to dry.

BREAD:

1. In a mixing bowl, combine the water, wheat flour, spelt flour, wheat sourdough starter, and rye sourdough starter. Mix well until a smooth dough is formed.
2. Once the dough is well kneaded, add the salt and continue kneading for a few more minutes to evenly distribute the salt.
3. Coat a mixing bowl with olive oil and place the dough in the bowl. Cover the bowl with a cloth and let the dough rise for about 2 hours. During this time, the dough will rise and develop its texture and flavor.
4. Preheat the oven to 525°F (270°C).
5. Pour the risen dough onto a floured surface and shape it into one long loaf. This shaping process gives the bread its rustic appearance. Let the shaped loaf rise for an additional 40 minutes to allow it to gain volume.
6. Place the bread in the preheated oven and sprinkle a cup of water on the bottom of the oven to create steam. This helps develop a crisp crust. Reduce the oven temperature to 450°F (230°C) and bake for about 30 minutes.
7. After the baking time, the bread should be golden brown and baked through. Remove it from the oven and let it cool on a wire rack before slicing and serving.

Enjoy the rustic and flavorful French Peasant Bread as a delightful addition to your meals or as a standalone treat. Its artisanal qualities and homemade taste will impress your guests and bring joy to your dining experiences.