The Only Peasant Bread Recipe You’ll Ever Need: No-Knead, Foolproof, and Ridiculously Good

Ingredients Breakdown

• 4 cups (500 g) all-purpose flour – The base.

  Bread flour works too for extra chew.

• 2 teaspoons kosher salt – Balances flavor; don’t skimp.
• 2 teaspoons sugar or honey – Feeds the yeast and adds subtle color.
• 2 teaspoons instant yeast – Also called rapid-rise; active dry works with a slight tweak.
• 2 cups (475 ml) warm water – Around 105–115°F; warm, not hot.
• 2 tablespoons unsalted butter, melted – For greasing bowls/pans and brushing the crust.
• Optional add-ins: 1 teaspoon dried herbs, 1/2 cup shredded cheese, 1/3 cup seeds.

1. Mix the dry stuff. In a large bowl, whisk together flour, salt, sugar, and instant yeast.
2. Add the water. Pour in the warm water and stir with a spoon until no dry patches remain. The dough will be sticky and shaggy—perfect.
3. First rise. Cover the bowl loosely with a towel or plastic wrap. Let it rise at room temp until doubled and bubbly, about 60–90 minutes.

   Colder room? Give it up to 2 hours.

4. Prep your pans. Generously butter two 1-quart oven-safe bowls, two small loaf pans, or one 9-inch round. Butter equals flavor and crispy edges.
5. Divide and transfer. With wet hands or a spatula, divide the dough into two equal portions.

   Plop into your buttered vessels. No shaping gymnastics required.

6. Second rise. Let the dough relax and puff for 20–30 minutes while the oven preheats. It should look slightly domed and lively.
7. Preheat hot. Heat the oven to 425°F (220°C).

   Hot oven = great spring and crust.

8. Bake. Bake for 15 minutes at 425°F, then reduce heat to 375°F (190°C) and bake another 15–20 minutes until golden brown. Internal temp should be around 200–205°F.
9. Butter the tops. Brush with melted butter right out of the oven for a glossy, soft-crisp finish.
10. Cool… mostly. Let sit in the pan for 10 minutes, then turn out onto a rack. Cool at least 20–30 minutes before slicing.

    Yes, waiting is hard. Worth it.

Keeping It Fresh

Peasant bread stays soft for 2–3 days at room temp when stored in a paper bag inside a loose plastic bag—you get airflow and moisture control. Avoid the fridge; it speeds up staling and turns your bread into a coaster.

For longer keeping, slice and freeze in a zip-top bag with parchment between slices.