Baked Goods|Bread | Vegetarian

Peasant Bread

N/A (Baked product from Triticum aestivum) Allergens: Wheat|Gluten
Peasant Bread

Sourcing & Taxonomy

  • Family Poaceae (Wheat, Rye)
  • Primary Cuisine European
  • Seasonality Year-Round
  • Source Wheat flour (Triticum aestivum)|Water|Yeast|Salt

The Forktionary Angle

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Definition

A rustic, hearty loaf of bread, often characterized by a thick crust, dense crumb, and simple ingredients like wheat or rye flour.

Sensory Profile

TasteEarthy, Nutty, Mildly Yeasty, Savory
TextureChewy, Dense, Thick Crust, Open Crumb
AromaBaked grain, Fermented yeast, Toasty
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 slice (40g)
Calories260 kcal
Total Fat2 g
Saturated Fat0.5 g
Trans Fat0 g
Cholesterol0 mg
Protein9 g
Total Carbohydrate50 g
Dietary Fiber3 g
Total Sugars3 g
Calcium20 mg
Iron2 mg
Potassium100 mg

Chef’s Secret

Revive stale peasant bread by quickly running it under water and baking it in a hot oven for 5-10 minutes.

Substitutions

Best Match

Sourdough Bread

1:1

Similar rustic texture, crust, and often a more complex flavor.

Ciabatta

1:1

Chewy, open crumb, good for dipping and sandwiches.

Baguette

1:1

Crispy crust, soft interior, but less dense than peasant bread.

Rye Bread

1:1

Earthy flavor, denser crumb, good for robust flavors.

Buying Guide

Look for a thick, crackly crust and a hearty aroma. Freshly baked is best.

Flavor Pairings

Soups Stews Cheese Charcuterie Olive Oil Sandwiches.