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    🏠Home » Recipes » Bread Recipes

    Stand Mixer Peasant Bread

    Nov 12, 2011 · Modified: Jan 26, 2023 by Dan Mikesell AKA DrDan · 11 Comments

    Recipe Table of Contents    
    4.50 from 16 votes

    No-knead rustic stand mixer peasant bread is ready in about 2 hours. Just follow these easy step by step photo instructions.

    peasent bread with butter

    Jump To:
    • 👨‍🍳The Recipe
    • ♨️Baking
    • 📖Bread Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    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

    Great Everyday Bread

    Easy English Muffin Bread

    Multigrain Bread

    This recipe is listed in these categories. See them for more similar recipes.

    Bread Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    proofing yeast in glass bowl

    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.

    kneading dough in a stand mixer

    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.

    dough rising in a bowl

    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.

    moving dough into Dutch oven

    "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.

    brushing dough with water

    Preheat oven to 450° conventional.

    peasent bread with butter

    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.

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    📝Recipe

    peasent bread with butter

    Stand Mixer Peasant Bread

    From Dan Mikesell AKA DrDan
    No-knead rustic stand mixer peasant bread is ready in just about 2 hours. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    4.50 from 16 votes
    Print Email Text CollectionCollected
    Prep Time: 1 hour 45 minutes
    Cook Time: 30 minutes
    Total Time: 2 hours 15 minutes
    Servings #/Adjust if desired 16 slices

    Ingredients

    US Customary - Convert to Metric
    • 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
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    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.
      proofing yeast in glass bowl
    • 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.
      kneading dough in stand mixer
    • 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.
      dough rising in a bowl
    • "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.
      moving dough into Dutch oven
    • Preheat oven to 450° conventional. Brush the top with some water. x
      brushing dough with water
    • Bake for about 25-30 minutes until internal temp of about 200°, a nice crust, and a hollow sound.
      peasent bread with butter
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

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    Recipe Notes

    Pro Tips

    1. 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.
    2. It is not a strong dough, so you need to use a pan with high enough sides to contain it.
    3. You can change the proportions of different flours.
    4. Cooking time will vary by pan used and the thickness, so checking the internal temperature to determine the endpoint is a good idea.
    5. 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.
    6. Cook UNCOVERED.
    7. The water on the crust will help crustiness.
    8. Good for 2-3 days, but this will mold fast due to no preservatives.

    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

    Nutrition Facts
    Stand Mixer Peasant Bread
    Amount Per Serving
    Calories 139 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Sodium 148mg6%
    Potassium 49mg1%
    Carbohydrates 29g10%
    Fiber 1g4%
    Sugar 1g1%
    Protein 4g8%
    Calcium 7mg1%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Bread
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published November 12, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Jake chewing a ball

    More Bread Recipes

    • Cinnamon Biscuits with Vanilla Frosting
    • Old Fashioned Cornbread
    • Cheddar Bay Biscuits (Red Lobster Copycat)
    • Quick and Easy Honey Wheat Rolls

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    1. Brian Mooney

      January 26, 2023 at 2:02 am

      5 stars
      What attachment(s) do you use on the mixer -paddle or dough hook?

      Thanks!

      Reply
      • Dan Mikesell AKA DrDan

        January 26, 2023 at 8:39 am

        Hi Brian,

        With a dough hook. The wrong image was in the post—fixed. And wording updated for clarification.

        Dan

    2. Heidi

      November 29, 2021 at 12:16 am

      Do you have to refrigerate the loaf?

      Reply
      • Dan Mikesell AKA DrDan

        November 29, 2021 at 9:20 am

        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

    3. Tamera

      June 24, 2016 at 8:35 am

      This bread came out lovely. I will definitely make it again.

      Reply
    4. Kate J

      January 22, 2016 at 11:20 pm

      5 stars
      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.

      Reply
    5. Annie Solomon

      October 19, 2013 at 8:00 pm

      Bread turned out great! Thanks for the detailed recipe.

      Reply
    6. Annie Solomon

      October 19, 2013 at 9:40 am

      Thanks! Going to try today.

      Reply
    7. Dan Mikesell

      October 17, 2013 at 6:35 pm

      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.)

      Reply
    8. Annie Solomon

      October 17, 2013 at 5:37 pm

      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?

      Reply
    9. Chris

      November 18, 2011 at 2:42 pm

      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.

      Reply

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