STAND MIXER RUSTIC PEASANT BREAD
I love a rustic bread. It needs to have a rough texture and wonderful taste. Add a crunchy crust and I'm in heaven. It is not the most beautiful of breads but it is extremely 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.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In 1¾ cups of warm (110 degree) water, dissolve 1 T sugar and 1 T of rapid rise yeast.
- Add the yeast mixture to a preheated stand mixer bowl. Spray dough hook with PAM. With the mixer on "2" slowly add 4½ cups AP flour, ¼ cup whole wheat flour and 2 t salt.
- Preheat oven to 170 and turn off. Allow the dough to mix for 10 minutes.
- Move the dough to a lightly oiled preheated bowl (see notes), form into a bowl, cover with plastic wrap and place in oven for 50-60 minutes until about tripled in size.
- Lightly coat a preheated (see notes) dutch oven with oil and move the dough into it. Cover with lid, place back in oven and allow to double in size. About 30 minutes
- Move from oven and then heat to 450 degrees convection. Score top of dough with a sharp chef knife. Then brush top with 1 T of water.
- Place the dutch oven covered into the oven. Bake for 10 minutes then remove the cover. Continue to bake until internal temp of about 200. About another 20 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
