Peasant bread

It is a bread with 3 types of flour, made in a bread machine. The recipe is right from the car card (Moulinex OW 5000). It turns out very good!

For a 750 g loaf:

  • 305 ml water
  • 1 teaspoon sunflower oil
  • 1 and 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons milk powder
  • 240 g white flour
  • 120 g wholemeal flour
  • 120 g of rye flour
  • 1 and 1/2 teaspoons of dry yeast

Servings: 10

Preparation time: over 120 minutes

RECIPE PREPARATION Peasant bread:

All the ingredients are put in the bread machine in this order and the program 3 is set (for Moulinex OW 5000), it takes 3h37.

Set the desired color for the peel, I always choose crispy :). After the bread is made, leave it to cool on a wire rack for an hour, then cut it.


Peasant bread - Recipes

PEASANT BREAD

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INGREDIENTS

METHOD OF PREPARATION

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Dan Bogatu's recipe: Peasant bread

"He is believed to have believed in that bread." This is what Nicolai Tand said about the bread that Dan Bogatu prepared, at the first test of episode 2 Top Chef. The jury Tudor Constantinescu praised the product, as the most beautiful bread in the competition. Let us find out his secret.

Nicolai Tand was delighted by Dan Bogatu's bread

  • 700 g white flour
  • 75 g fresh yeast
  • 1 tablespoon sugar
  • 100 g seed mixture (sunflower, pumpkin, bran)
  • salt (to taste)

"You can see he believed in that bread." That's what Nicolai Tand said about the bread he had to prepare Dan Bogatu, at the first test of the episode 2 from Top Chef. The jury Tudor Constantinescu praised the product as being the most beautiful bread from the competition. Let's find out his secret.

Prepare the mayonnaise from: yeast, sugar and a little warm water. Mix and leave until it starts to foam.
In a large bowl, put the flour and pour the mayonnaise over it, add more water and start kneading.

Meanwhile, add the seeds, bran and salt (for taste). The dough should not be very hard, just not stick to the bowl. Sprinkle with oil on top, so as not to catch the crust while it is fermenting. Keep the crust for at least 30 minutes to rise, covered with a towel.

Type : put it in a warm place, to stay until it increases in volume.


Line a tray with flour. After the dough is leavened, it is given a round shape, a cross is raised on top and it is placed in the tray, it is put in the oven, for about an hour, at a temperature of about 200 degrees.


Ingredients peasant cheese pie

  • 400 grams of telemea
  • 250 ml. of milk
  • 75 gr. wheat semolina
  • 2 eggs
  • 1 dill bunch
  • 1 egg on top

Preparation of peasant cheese pie

Bring the milk to a boil. When it boils, add the semolina in the rain, stirring constantly, until it has the consistency of a polenta. Set aside and allow to cool.

In a bowl, mix the semolina homogeneously with freshly heated milk, cheese, eggs and chopped dill.

Spread the dough sheet exactly like a cabbage pie, cut the edges with a sharp knife and place the filling in the middle, shaping it into a circle with a radius of about 25-30 cm.

Cover the filling, pulling the edges of the dough towards the center:

The pie is carefully overturned on the tray covered with baking paper:

Grease the surface of the pie with beaten egg. After I greased the pie, I modeled some more seasonal decorations from the cut edges, beef leaves and a grape, which I placed on top and brushed with egg:

I baked the pie in the preheated oven at 190 degrees Celsius, until it browned nicely (about 25-30 minutes):


Cook Peasant onion stew with meat

Preparation time
Level
Servings

Ingredients

  • 1 kg rabbit meat
  • 500 gr yellow onion
  • 4 cloves of garlic
  • 400 gr tomato paste with peppers
  • 30-40 ml of sunflower oil
  • salt and pepper
  • 2 bay leaves
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 bunch of green parsley

Method of preparation

First we prepare the ingredients for the delicious peasant onion stew with meat.

We slice the meat and clean it of fat and tendons. Season with salt and pepper. Peel the onion and chop it into strips, peel the garlic and finely chop 2 puppies. We will add the other two garlic cloves towards the end of cooking.

Heat the oil and brown the rabbit meat. We turn it from side to side for even penetration.

When the meat is well browned, add the onion and the two chopped garlic cloves. Mix the ingredients well until the onion starts to change color. Add a cup of water and let the ingredients boil covered, over low to medium heat for 10-12 minutes.

Then add the tomato paste and spices. Again, let the ingredients boil covered for 15 minutes, until all the flavors are released. If necessary, add a little more water. We also match the taste with spices, if necessary.

5 minutes before turning off the heat, add the two grated garlic cloves. Added towards the end will better retain their flavor.

And after turning off the heat, add chopped green parsley.

We serve delicious peasant onion stew with meat with warm polenta, or with a good homemade bread.

You can also see the recipe in pictures during the preparation, by accessing the photo gallery above!


  • 400 ml of water
  • 1 cube of yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 800 g flour

Homemade bread does not compare to any bread in the store. A cheap, simple and delicious recipe, with few ingredients that you definitely have at home! Fill your whole house with the wonderful aroma of freshly baked bread!

Bread is an indispensable food for many meals. We eat it with soups, stews, steaks, schnitzels, pies, spreads, appetizers of all kinds. But homemade bread has something special that makes us all think of childhood.

Many of us remember the delicious aroma of the warm bread taken out of the oven by our mothers and grandmothers. That smell and taste could not be surpassed by any hot bread in the store.

Bread is one of the oldest foods. The oldest evidence dates back to 14,500 years ago, in the northeastern desert of Jordan. Most often, bread is made from wheat flour, but there are also variants of bread made from barley flour, corn flour, potato flakes and other less conventional ingredients.

If you want to know how to make a tasty homemade bread, which will remind you of your childhood and will impress even the most capricious guests, follow our recipe, which is much simpler than you think.

  1. Make a mayonnaise of 400 ml of water, the cube of yeast, 3 tablespoons of flour, salt and sugar and leave to rise until it doubles in volume.
  2. Sift the rest of the flour and make a place in the middle where the mayonnaise is placed.
  3. Stir in the flour until a dough is formed which is left to rise for about an hour.
  4. Line a pan with butter and flour and place the dough. Bake for 45 minutes and the homemade bread is ready.
  5. Eat hot or cold - it's delicious anyway!

Here's what you can put on the bread:

Learn how to make a cake top at home


Perfect in the kitchen

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Peasant bread

A professional dessert expert, passionate about European sweets, pastries, sourdough bread and yeasted goods. Currently based in San Francisco Bay.

Marina Musteata

I know many people who do not eat bread at all, but for me it seems like a mystery, how is that possible? And not necessarily because I consume a lot, but to have at least a piece on the table. Especially when it comes to a tomato salad with olive oil, or a well-prepared homemade hummus, or a pot of vegetables cooked on the fire. How to eat all these goodies without bread?

Bread is one of the oldest food products, dating back to the Neolithic era, the first dishes being produced from simple cereal porridge. And descendants of these early types of bread are still consumed today around the world. For example tortilla in Mexico, chapati in India, rice cakes in Scotland and many more

It is believed that leavened bread first appeared in Egypt in the twelfth century BC, then in Greece, and then spread throughout the world. So people almost always had bread on the table, and with this simple food available, human settlements were built, then cities, then a world.

Bread is a healthy product for the body and brain, but a very necessary for maintaining optimal health and energy levels. But like any other food, it must be consumed correctly, to avoid abuse and to be informed about quantities and nutritional intake.

Like all other good and healthy foods for the body, always choose food that has been grown naturally and close to nature. For example, make sure that the flour is ground from the whole wheat grain, does not bleach and does not contain synthetic additives. Whole wheat flour is also called wholemeal flour and includes germs and bran. For this reason it is very nutritious, rich in protein, fiber, minerals and vitamins, has a lower density of gluten, then requires less effort to knead but also less energy to digest. So bread made from wholemeal flour, due to its nutrient content and properties, provides a significant intake of complex carbohydrates, proteins, fiber, vitamins, minerals, while having a low calorie content.

If you can afford such a luxury, then buy flour directly from the mill, or at least from reliable sources. The same goes for when you buy ready-to-bake bread. Maybe you even have the opportunity to find out more about the manufacturer, but also about the product? Always ask yourself questions, get used to being uncomfortable when you need to. But best of all, try to make bread at home. I promise it will bring you a bouquet of happy emotions. I urge you not to be afraid to eat bread, especially the one molded and kneaded with your own hands and soul, with care for health, but also for the environment.

I leave here a bread formula with wholemeal flour and mayonnaise. Or more simply, peasant bread.

ingredients

  • 730 g of water
  • 450 g wholemeal flour
  • 450 g white flour
  • 630 g water + 100 g water
  • 17 g salt
  • 150 g mayonnaise at the maximum fermentation point

Working method

In a large bowl, mix water, mayonnaise and flour only until all the flour is well hydrated. Leave the dough to autolyse in a warm place away from currents for 2 hours.

After the autolysis time has expired, add salt and the rest of the water (the 100 g) and knead the dough for 5-7 minutes, or until you notice that the gluten chain develops (the dough binds, becomes sticky and smooth). Let the dough rest for 30-60 minutes.

After the dough has rested, you will make the first set of stretches & folds (fold & amp stretch) or if you wish, you can follow the coil folding method. Personally, I like to use this method when working with a larger amount of dough, or when the dough contains a higher level of hydration.

In total you will perform 3-4 sets of stretches & folds, with breaks of 30-60 minutes between laps.

After the 3-4 sets of stretching & folding, leave the dough to rise at room temperature for 3-5 hours, or until it has increased 60-70% of the total volume (ie do not let the dough reach the maximum fermentation point, but somewhere 60-70%, otherwise you risk overstating it).

After the dough has risen well, turn it over on the lightly floured worktop and divide it into two pieces. Give them a round shape, cover them with a towel and let them rest for at least 15 minutes.

After a break of 15 minutes, give the final shape to the breads and transfer them to well-kneaded banners. Cover them with a towel and refrigerate them for the final fermentation, between 8-12 hours, or preferably overnight.

The next morning, preheat the oven to 250 C, next to the cast iron pot with a lid, for at least 40-60 minutes.

Take the bread out of the fridge, raise it and put it in the hot cast iron dish.

You will bake the bread with a lid for the first 20 minutes, then you will remove the lid and leave the bread in the oven for another 15-20 minutes, or until it is brown and golden. Do the same with the second loaf. Allow the breads to cool on a grill and cut them only after they have cooled completely.


Perfect in the kitchen

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These cookies collect information about how visitors use a site, for example, which pages visitors visit most often, the language or region you are in, and whether they receive error messages from web pages. These cookies do not collect information that identifies a visitor. All the information that these cookies collect is aggregated, thus being anonymous. They are only used to improve the way a site works and cannot track your browsing activity on other websites.

Marketing cookies (targeting or advertising)

These are cookies that are used to deliver content that best suits your interests. They can be used for advertising / personalized bidding, to limit ad serving, or to measure the effectiveness of a promotional campaign. If you enable these cookies, you will be able to see ads targeted to your interests and preferences. These ads will also appear when browsing other websites.

Third party cookies

These cookies allow the website to personalize content and ads, and analyze visitor traffic. If you enable these cookies, information about your activity on this site may be shared with advertising and analysis partners on other sites you visit.


Video: Peasant Bread: Best Easiest Bread You Will Ever Bake (December 2021).