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Hearty Peasant Bread Recipe
|Warm water||900 Milliliter (3 3/4 Cup)|
|Active dry yeast||1 1⁄2 Tablespoon (Package)|
|Rye flour||1 Kilogram (6 2/3 Cups)|
|Sliced bacon||8 Ounce (225 Gram)|
|Shredded emmenthal cheese||220 Gram (1 3/4 Cup)|
|Chopped almonds||100 Gram (1 Cup)|
|Chopped parsley||3 Tablespoon|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5148 Calories from Fat 1548
% Daily Value*
Total Fat 175 g269.6%
Saturated Fat 58.1 g290.5%
Trans Fat 0 g
Cholesterol 302 mg
Sodium 5826.9 mg242.8%
Total Carbohydrates 731 g243.6%
Dietary Fiber 245.3 g981.2%
Sugars 15.4 g
Protein 252 g504.9%
Vitamin A 119.7% Vitamin C 99.9%
Calcium 314.7% Iron 418.3%
*Based on a 2000 Calorie diet
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Place half the flour in a large bowl.
Add yeast liquid to flour with starter dough, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise overnight at room temperature.
Lightly broil bacon.
Drain on paper towels; chop very finely.
Preheat oven to 425°F (220°C).
Mix bacon, salt, cheese, almonds, parsley and remaining flour into dough.
Knead until smooth.
Sprinkle baking sheets with flour.
Shape dough into 2 round loaves; place on floured baking sheets.
Brush tops of loaves with water and sprinkle with additional flour.,Using a sharp knife, mark tops with a crisscross pattern.
Bake 20 to 30 minutes or until loaves sound hollow when tapped on undersides.