Almost Everything Peasant Bread

Bread making is fun but can be intimidating to some. Well, not my peasant bread! This recipe yields a chewy, warm bread made in a simple 13×9 baking. And the best part is there’s no kneading!

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Why this recipe will be your favorite

As I mentioned before, this is a no-knead bread that’s so easy to make and is full of amazing aroma and flavor. I recently shared slices of this bread with a couple neighbors and they both wanted the recipe!

Like all bread recipes, it does need to rise. While it sits on the counter under a towel, you will love the way your kitchen smells from all the aromatic herbs and spices!

The ingredients you will need

In the printable recipe card below, I’ve given you the recipe for the mixture I use. however, if you have that everything bagel seasoning, feel free to replace my ingredients with an equal amount. I hear Trader Joe’s has a good one!

For the Bread Dough

• Warmed water and milk
• Instant yeast or dry active yeast, either will work
• Sugar, flour, and salt
• The spices you will mix in include dried rosemary, fennel seeds, dried onion, and dried minced garlic

For Sprinkling on Top

Again, the printable recipe card below gives you all the measurements. You will need the same spices and herbs as above, plus Kosher salt.

Helpful Baking Tips & Notes

• You can use active dry or instant yeast, the instructions remain the same. One envelope/packet of yeast is 2 1/4 teaspoon and is totally fine for this recipe. No need to open a second packet.
• This bread has a wonderfully chewy texture and great flavor! Feel free to substitute my herbs & spices with an everything bagel mix.
• For this recipe, you will need a 13×9 baking dish, mixing bowls, a wooden spoon, and a cutting board. A bread knife is super handy and of course measuring cups and spoons.

How to make Almost Everything Peasant Bread

1. Combine the water and milk and warm to 105-115 F then place in a large bowl. Sprinkle yeast and sugar over the top of the water/milk mixture. Let yeast work for 5-10 minutes until foamy and bubbly.

1. While the yeast is working, combine flour, salt, rosemary, fennel seed, dried onion and dried garlic in a medium bowl. Whisk to combine. (note that spices are from the bread ingredient list, not the topping list)

1. When yeast is ready, add the flour mixture to the yeast mixture and stir to combine with a wooden spoon. Don’t knead the dough, just cover it with a clean towel or cloth and place it in a draft free location and let rise for until doubled in size (40-60 minutes).

1. Line a 13×9 baking dish with parchment paper allowing excess paper to hang over the edge to be used as handles.
2. Scrape the dough into the pan, dough will be sticky. Spray a piece of plastic wrap and cover and let rise another 35-45 minutes.

1. Preheat the oven to 425 F.
2. Carefully remove plastic wrap and sprinkle the top of the dough with topping ingredients (fennel seed, rosemary, onion, garlic and Kosher salt).
3. Bake @ 425 F for 20 minutes, then reduce temp to 375 F for 15 minutes more.

1. Allow to cool in pan 10 minutes. Lift bread out of pan using parchment handles and place on a cooling rack. Cut into squares, can be cut while still warm.

I hope you love this bread as much as I do! It’s one of my favorites and I just adore the flavor. And it smells so good!

More Fun Bread Recipes

• Homemade Italian Bread
• 1963 Homemade White Bread
• Make Your Own Pizza Dough
• How to Make German Pretzels
• One Hour Homemade Bread