Peasants – Crust Bread

5 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour
Rest Time 3 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine European
Servings 1 people


Peasants - crust bread

  • 10 g Fresh yeast
  • 1 tbsp Beet herb syrup
  • 700 ml Lukewarm water
  • 200 g Wheat flour 1050
  • 200 g Spelt flour 1050
  • 250 g Whole wheat flour
  • 350 g Organic rye flour 1150
  • 20 g Salt
  • 2 tbsp Balsamic vinegar (dark)


  • Take a mixing bowl / food processor and crumble the fresh yeast into it. Add the beet syrup and lukewarm water. Stir (or leave) until everything has dissolved. Now add the different types of flour one after the other.
  • Finally, salt and balsamic vinegar. Now knead the whole thing with clean hands or with the respective food processor, about 10 minutes. Flour the work surface lightly and place the bread dough on top. Shape again, sand round and put in a bowl, cover in a warm place, let RISE for 3 hours.
  • Preheat the oven to 250 degrees top / bottom heat. After WALKing again, lightly flour the work surface and place the bread dough on it, fold it several times until the bread becomes tension. Take a bread pan and add the floured, shaped bread dough.
  • Incision according to taste. Then put the lid on it and put the bottom rail in the preheated oven. Bake for about one (1) hour and remove the lid in the last 15 (10) minutes so that the bread gets a beautiful crust.
  • Take it out and let it cool down a little. Take out later and let cool down completely on a wire rack.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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