Peasant Bread

Submitted by:
In my continuing journey towards eating simpler and more locally grown food, I make this bread twice a month - my mom's recipe - makes two loaves. I keep one out and put the other in the freezer. I'm looking for a source of flour local to Durham.

Preparation time: 3 hours
Cooking time: 45 minutes


Dietary guidance: v 

Tags: bread ยท


1 package active dry yeast, or 2 1/4 tsp bulk
2 c warm water
1 tbsp honey
approx 4 c flour (1/2 whole wheat and 1/2 white works well)
2 tsp salt
1 tbsp olive oil
handful of poppy seeds, sunflower seeds, flax, sesame seeds, nuts...etc etc


Dissolve the yeast in warm water with honey. When foamy, add other ingredients and mix well (this works best when you mix with your hands - start with 3 cups of flour or so - when it begins to hold together tip it onto the counter, then add flour in small amounts until the consistency feels right. It should become a soft and springy ball). Put another tbsp olive oil in a bowl. Place the round ball of dough into the oiled bowl, turning it to coat it with oil. Cover with a towel and place in a warm spot until doubled in size. Remove, knead a bit, then shape into loaves or buns. Place in greased bread pans or arrange on a cookie sheet, cover with a towel, let rise until doubled again. Preheat oven to 350 degrees. Bake for 45 minutes or so until done.

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