This peasant bread can be said to be for the lazy. You will not have to work with your hands for a long time and knead the dough. Just mix in a bowl flour, salt and yeast, add water and leave to rise. If you have a lot of time left, you can pre-put the dough on day in the refrigerator, so your bread will become even tastier, and then give he rise at room temperature. Bread baked in the oven in a small cast-iron or enameled cauldron. Whole grain flour which is added to the dough along with the bakery, gives it rich taste. And the texture of homemade peasant bread is no one оставит равнодушным. 
Time: 3 час. 15 minutes. Difficulty: medium Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.5 tbsp. baking flour
- 0.5 tbsp. whole wheat flour
- 0.5 tsp active dry yeast
- 1.5 tsp salt
- Flour for work
Recipes with similar ingredients: bread flour, whole grain flour
Recipe preparation:
- Combine baking and whole grain flour in a large bowl, yeast and salt. Add 1.5 tbsp. warm water (approximately 38 ° C) and knead the dough with your hands or a spoon (it will be wet and sticky). Cover the dough firmly with plastic wrap. If you have time, put it in refrigerator for 12-24 hours; it is not necessary but will improve the taste of bread.
- Leave the covered dough to rise at room temperature for 18 hours. This step is necessary, regardless of whether you cooled dough before or not. When the dough rises, on its surface there will be bubbles.
- Sprinkle flour on the work surface. Put the dough on flour and sprinkle flour on top. Fold the top and bottom edge of the dough to center, then fold the sides to make a square free form. Turn the dough scraper over and then twist the corners and form a ball.
- Cover the pan with parchment paper and sprinkle liberally flour. Put the dough on a baking sheet, seam down and sprinkle with flour. Cover with a cotton towel (do not use a terry cloth fabric) and let rise at room temperature for 2-3 hours.
- Place the grate in the bottom of the oven and place it on it. cast-iron or enameled cauldron with a volume of 2-4 liters. (without cover). Preheat the oven to 230 ° C for a minimum of 30 minutes. When the dough doubles in volume, gently rearrange the hot pan to heat resistant surface. Open the dough, lift the parchment and quickly put the dough in a cauldron (if necessary, shake it, so that the dough settles down in the center). Cover and bake 30 minutes, then remove the lid and bake until golden brown 15-30 minutes. Put on the table and cool.
