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peasant bread recipe Rustic Round with Tomato-Chili Stain
- Total Time: 220 minutes
- Yield: 1 loaf (12 servings) 1x
- Diet: Dairy-Free, General
Description
This no-knead peasant bread recipe features a golden, crusty rustic round enhanced with a vibrant tomato-chili stain, perfect for busy home cooks seeking wholesome homemade goodness.
Ingredients
- 4 cups all-purpose or bread flour (500 g)
- 2.25 tsp active dry yeast (7 g)
- 1.5 cups warm water (350 ml)
- 1.5 tsp salt (10 g)
- 1 cup ripe tomatoes, diced (200 g), fresh or quality canned
- 0.5–1 tsp chili flakes
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- A pinch sugar
Instructions
- Mix Dough: In a large bowl, combine flour, yeast, and salt. Stir in warm water until a shaggy dough forms, feeling slightly sticky but cohesive. Cover the bowl with plastic wrap. If the dough looks too dry, splash in 1-2 Tbsp more water; if too wet, add a sprinkle of flour.
- First Rise: Let the dough rise at room temperature (around 70°F or 21°C) for 1-2 hours until doubled in size, looking bubbly and active.
- Shape Dough For Second Rise: Gently turn the risen dough onto a lightly floured surface. Fold the edges towards the center to form a rustic round. Place the dough seam-side down in a parchment-lined 5.5-quart Dutch oven for its second rise.
- Prepare Tomato Chili Stain: While the bread rises, sauté diced tomatoes, chili flakes, minced garlic, olive oil, and a pinch of sugar in a small skillet over medium heat. Cook until the mixture is slightly reduced and fragrant.
- Bake Bread: Preheat your oven to 425°F (220°C) with the Dutch oven inside for at least 30 minutes to ensure it’s piping hot. Carefully place the dough in the hot pot, cover, and bake for 30 minutes. Remove the lid, spread the vibrant tomato-chili stain over the top of your rustic round, and bake for another 5-10 minutes until golden brown and crusty, sounding hollow when tapped.
- Cool Bread: Transfer the baked bread to a wire rack to cool completely before slicing. This cooling step is essential for the best texture and flavor development.
Notes
Ensure your water is lukewarm (100-110°F or 38-43°C) to activate yeast properly. Always preheat your Dutch oven for the crispiest crust and best oven spring. Don’t overwork the dough; this is a no-knead recipe. For a spicier stain, add extra chili flakes or a finely diced fresh jalapeño; for a milder, kid-friendly option, reduce or omit chili. For an herby bread, mix in 1-2 tablespoons of dried rosemary or oregano with the flour. Substitute up to 50% of the all-purpose flour with whole wheat flour for added fiber, or use a gluten-free all-purpose blend (with xanthan gum) for a gluten-free version. Use unbleached organic flour and quality extra virgin olive oil for the best results. Fresh active dry yeast is crucial for a reliable rise; always check the expiration date.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 230 calories
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: peasant bread, rustic round, no-knead, tomato chili, easy bread, baking, Dutch oven, homemade, crusty bread
