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!
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
- 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.
- 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)
- 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).
- Line a 13×9 baking dish with parchment paper allowing excess paper to hang over the edge to be used as handles.
- 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.
- Preheat the oven to 425 F.
- Carefully remove plastic wrap and sprinkle the top of the dough with topping ingredients (fennel seed, rosemary, onion, garlic and Kosher salt).
- Bake @ 425 F for 20 minutes, then reduce temp to 375 F for 15 minutes more.
- 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
Almost Everything Peasant Bread
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Bread Dough
- 1 ½ cups water
- ½ cup milk
- 2 ½ teaspoon SAF instant yeast
- 1 tablespoon sugar
- 4 cups unbleached all purpose flour
- 2 teaspoons salt
- 1 ½ teaspoons dried rosemary
- ½ teaspoon fennel seeds
- 1 teaspoon dried onion
- ½ teaspoon dried minced garlic
Topping
- ¼ teaspoon Dried rosemary
- ¼ teaspoon Fennel seeds
- ½ teaspoon Dried onion
- ¼ teaspoon Dried minced garlic
- ¼ teaspoon Kosher salt
Things You'll Need
- Bread
Before You Begin
- You can use active dry or instant yeast, the instructions remain the same. One envelop/packet of yeast is 2 1/4 teaspoon and is totally fine for this recipe. No need to open a second packet.Â
- This bread has a wonderfully chewy texture and great flavor!
Instructions
- 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.
- 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)
- 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).
- Line a 13×9 baking dish with parchment paper allowing excess paper to hang over the edge to be used as handles.
- 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.
- Preheat the oven to 425 F.
- Carefully remove plastic wrap and sprinkle the top of the dough with topping ingredients (fennel seed, rosemary, onion, garlic and Kosher salt).
- Bake @ 425 F for 20 minutes, then reduce temp to 375 F for 15 minutes more.
- 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.
Nutrition
Amanda Davis
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Laura says
We love to dip this bread in oil seasoned oil. I use 1 1/2 tbs Everything Bagel Seasoning and 1 tsp salt in place of the seasonings in the bread dough and sprinkle Everything Bagel seasoning on top.
Georgianna engelhardt says
What would be the baking time if you wanted to make 2 smaller loaves instead of one large one?
This bread is so good! I wanted to make it for a bake sale fundraiser we are having and thought smaller loaves might be a nice offering.
Amanda Formaro says
The general rule of thumb is to keep the temp the same but cut the bake time down by 1/3 and check, then add more time as needed. Glad you love the bread!
Georgianna Engelhardt says
Thank you so much! I have made several of your bread recipes and they all have become part of our regular menu.
Pam says
This recipe is amazing! I’m definitely putting this one in my repeat file. I’ve tried quite a few of your recipes and we have loved them all.
Amanda Formaro says
Oh yay, so glad you tried and loved it! I made it the other day and gave some to friends, now they are asking for more! :) Thank you!
Mary says
So does that mean 3 1/2 tea of Everything Bagel instead of your rosemary, fennel , garlic and onion? Would like to try this
Amanda Formaro says
Yes sorry for the confusion! 3 1/2 tsp everything bagel seasoning for the bread portion, then for the topping use 1 1/4 teaspooon of the seasoning plus 1/4 tsp of Kosher salt for the topping. HOWEVER if your everything bagel mix has salt in it, just omit the Kosher salt all together. :)
Erica says
I’m SO with you! Where is the high carb diet? I’d be all over that. The bread sounds fantastic
Margaret says
I LOVE a bread with lots of spices and flavorings. Have to try this one.
Kirstin says
YUM! I too love bread! This is getting marked to make later.
Inka says
I like homemade bread, yours looks so delicious! Amazing pictures! greetings from my kitchen!
Cathy @ Noble Pig says
I love, love, love the fennel seeds on the top…giving it that slightly sweet sense of flavor and with the rosemary…love it. Let’s not mention the english muffin texture, sounds like a winner.
Amy @ A Little Nosh says
This is right up my alley. Sounds great!
Lisa~~ says
I think that this is a bread that even I, the non-bread baker because I always mess it up, could handle making. Looks wonderful.
Veronica says
I love everything bagels too and what a great idea to do that with this bread! It is definitely one of my favorites and you put it over the top.
RecipeNewZ says
Wonderful bread! Looks so rich and must be so flavorful with rosemary, garlic, fennel. Great choice!
Jane Bonacci - The Heritage Cook says
Amanda, you have outdone yourself again. This bread is gorgeous! It was an honor to have you as my SRC buddy this month and your Best Chocolate Chip Cookies truly are outstanding! James and I have a new favorite ccc thanks to you!!
Angie @ Big Bear's Wife says
I love this bread recipe! I have managed to make cinnamon rolls from scratch, and beer bread, but I haven’t made real bread, like bread bread.. haha. I may have to bite the bullet and make this! Looks great Amanda!