Easy Whole Wheat Peasant Bread

If you’ve never baked bread, start here. This peasant loaf skips kneading entirely, you just stir the dough together with a spoon, no stand mixer or floured countertop required. A blend of all-purpose and whole wheat flour gives it a heartier, nuttier character than plain white bread.

The dough is wet and shaggy, which is exactly right. That high hydration is what creates the open, tender crumb without any kneading to develop the gluten.

After a long first rise and a short second one, it bakes in buttered glass dishes that give the loaf crisp, golden edges and a rustic shape. The result is a sturdy, everyday bread that’s lovely warm with butter, alongside soup, or toasted the next morning. Few ingredients, almost no effort, real homemade bread.

Kitchen Tips

• Use warm, not hot, water to wake the yeast. Too hot kills it and the dough won’t rise.
• Don’t add extra flour to firm up the wet dough. The loose, sticky texture is what gives this bread its airy crumb.
• Butter the baking dishes generously. It crisps the crust and keeps the soft dough from sticking.

Variations

• Stir in seeds, oats, or chopped nuts for extra texture and flavor.
• Use all white flour for a lighter loaf, adding the extra salt and yeast as the recipe notes.
• Brush the top with melted butter or an egg wash before baking for a glossier, richer crust.