A term that traditionally referred to a type of bread prepared by rural peasants and used as an everyday bread. The breads usually contained simple ingredients and were often made with whole-grains. The type of bread made depended on the types of grains that were readily available or were commonly grown in a particular region. Peasant breads were often shaped into rounds or rectangles and baked as hearth breads or in community ovens, since home ovens would not have been common. Today, the term still refers to rustic breads made with simple ingredients and although some loaves are still baked the old-fashioned way using open fireplaces or large brick ovens, most are baked in modern, conventional ovens. Peasant breads often feature a thick, crusty exterior and a hearty, flavorful crumb.