No-knead rustic stand mixer peasant bread is ready in just a few hours. Just follow these easy step by step photo instructions.
Editor’s Note: Originally published November 12, 2011. Updated with expanded and more detailed instructions and refreshed photos.
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.
This was just way too easy. My wife (not a bread person) threatened to eat the whole thing.
Pro Tips: Recipe Notes for Stand Mixer Peasant Bread
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.
The Cooking Method
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 internal temp of 200. The dough is not strong enough to be baked outside of a pan.
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In 1 3/4 cups of warm (110 degrees) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good.
Add the yeast mixture to a preheated stand mixer bowl. With the mixer on “2” slowly add 4 1/2 cups AP flour, 1/4 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.
“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 degrees conventional.
Brush the top with some water.
Bake for about 25-30 minutes until internal temp of about 200, a nice crust, and a hollow sound.