Peasant breads often are made with several grains and feature thick, crusty exteriors and hearty, full-flavored crumbs. This one, from culinarycafe.com, is no exception. And it's really good:

POTUGUESE PEASANT BREAD

2 tbls sugar

2 pkg active dry yeast

1 package (8 oz) baby barley cereal

1 ½ C. stone-ground cornmeal

4 tsp salt

About 4 ¾ C. flour

In a small bowl, stir sugar and yeast into ½ cup warm water; let stand until yeast mixture foams, about 5 minutes.

In large bowl combine barley cereal, cornmeal, salt, and 4 cups flour. Stir in yeasts mixture and 2 ½ cups warm water until combined. With floured hands, shape dough into a ball in bowl. Cover bowl with plastic wrap and let rise in warm place until doubled, about 1 hour.

Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about ¾ cup) as necessary while kneading.

Grease a large cookie sheet. Cut dough in half and shape each half into a 6-inch round. Coat each round with flour; place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour.

Preheat over to 400 degrees. Bake loves until golden brown, a total of 35-40 minutes, using spray bottle to spritz with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks

Given the texture of its crumb, I'm thinking this might be a perfect bread for bruchetta. I'll make some with it this week and let you know.