Artisan Whole Wheat Bread Recipe

Artisan bread, especially this whole wheat version, is heartier and denser than your traditional sandwich loaf. For those reasons, we love to pair …

Rating: 4.6/5(40)
Total Time: 12 hrs 55 mins
Category: Breads
Calories: 137 per serving
1. In a large mixing bowl, whisk together the flour, salt and yeast.
2. Pour in the room temperature water and stir until a uniform dough comes together. You may need to use your hands. Form the dough into a rough ball and place it in the bottom of the same bowl you made the dough in. Cover the bowl with plastic wrap and let it sit on the counter for 12-18 hours. I usually make the dough in the evening and let it rise overnight while I sleep.
3. A little bit before you are ready to bake the dough, preheat your oven to 475F/250C and place a dutch oven** inside the oven to preheat as well. Once the oven has preheated and the dutch oven is hot, carefully remove the pot from the oven and take the lid off.
4. Using floured hands, remove the risen dough from the bowl and form it back into a rough ball. Place it on some baking paper and drop it into your hot dutch oven. Cover the dutch oven with the lid and place it into the oven.

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Pro Tips for Making No Knead Whole Wheat Bread. Pro Tip #2: Measure your flour properly! One of the biggest mistakes people make when baking is in how they measure flour. …

Rating: 4.6/5(11)
Total Time: 2 hrs 10 mins
Category: Baking, Bread
Calories: 123 per serving
1. Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
2. Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
3. Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all.
4. Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.

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Here is a fool proof 100% Whole Wheat Bread Recipe that is very easy to do. It does require planning ahead, but once you figure that out, you will make bread all the time!I calculated the cost for making this bread using high quality ingredients and total cost is $1.81 per loaf, much cheaper than what you pay at the market.

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This beginner bread recipe, instead of using just white flour, uses a combination of white and whole wheat. Whole wheat flour is a less-processed grain. This makes the flour have a more robust flavor, darker color, and higher fiber content than white flour. The whole wheat component of this bread is an added bonus for so many reasons.

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2 cups whole wheat flour. 2 cups all-purpose flour* 1 tsp active dry yeast. 2 tsp sea salt. 1/4 cup sunflower seeds** 1/4 cup flax seeds** 1/4 cup pumpkin seeds** 2 1/2 cups warm water *note: you can substitute all-purpose flour for whole wheat. It works perfectly fine!

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Preheat the oven to 375°F. Spray the surface of the bread lightly with water. Bake until golden brown, about 25 minutes. When you tap the base of the loaf it should sound hollow. Allow to cool on a rack for at least 20 to 30 minutes before slicing and enjoying.

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Step 2. Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes. Step 3. Mix with a dough hook attachment on low speed, slowly adding the remaining …

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Re-create fresh artisan sourdough bread to rival your local bakery--at home! This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a tart, melt-in-your-mouth taste perfect for sopping up sauces, eating as toast or making into a sandwich.

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Bask in the glory of this easy no knead whole wheat bread recipe so let’s get baking! Ingredient Notes. Flour – We are using whole wheat flour and all-purpose flour. I like mixing the two, to get a fluffier bread, if you use only whole wheat you’ll still get a great bread, but just a bit denser.

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The recipe here is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009).

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1 to 1 1/8 cups (227g to 255g) lukewarm water* 1/4 cup (50g) vegetable oil; 1/4 cup (85g) honey, molasses, or maple syrup; 3 1/2 cups (397g) King Arthur White Whole Wheat Flour 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe; 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk 1 1/4 teaspoons (8g) salt

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DIRECTIONS. To make the Poolish and Cracked Wheat: Stir together wheat flour, bread flour and yeast in a medium bowl. Stir in water until thoroughly blended. This dough will be like biscuit dough. Cover bowl with plastic wrap and let sit overnight or up to 24 hours. The dough will become frothy and have lots of little bubbles.

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This bread is made with pure sourdough starter (levain), which produces bread with a more rustic and denser crumb, with bigger holes and a thicker, chewier crust. I like baking it to a darker crust, which promotes the development of dark chocolate flavors. I like my whole wheat bread's crumb lighter, with large holes, so I add 35% of bread flour to the mix.

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How to Make Whole Wheat Bread. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 hours. Generously flour a work surface.

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The bread follows the principles of Artisan Bread in Five Minutes a Day. This whole wheat recipe is in the book and I am very happy with it. Read through the recipe and see how simple the actual directions are. This recipe makes three small 1 1/2 pound loaves. The bread can be baked in loaf pans or shaped and made free-form style.

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Frequently Asked Questions

What are the best recipes for whole wheat bread?


  • Place the yeast and sugar in a small bowl. ...
  • Combine the melted butter, honey, evaporated milk and salt into a large mixing bowl. ...
  • If you are using a stand mixer, attach the bread hook and then pour in 3 cups of flour (and the wheat gluten if using). ...
  • Then coat the ball of dough and sides of the bowl with butter and cover the bowl with a warm towel. ...

More items...

What is the best whole wheat bread?

  • Flour. You can make this recipe with regular (as opposed to "white") whole wheat flour. ...
  • Vital Wheat Gluten. This ingredient helps whole wheat bread recipes rise, and it encourages soft and chewy loaves with that stay-fresh quality. ...
  • Yeast. ...
  • Lemon Juice. ...
  • Honey. ...

What are the ingredients in whole wheat bread?

To make this whole wheat artisan bread, all you'll need are the following 4 ingredients:

  • Whole wheat flour
  • Salt
  • Active dry yeast
  • Water

Which wheat makes the best wheat flour for bread?

Unbleached bread flour:

  • Has less protein than whole wheat flour. ...
  • Creates a very nice chewy crust that is easy to chew and less thick than the crust on bread baked with whole wheat flour.
  • Has the perfect texture and taste for sandwich bread, so it is a preferred flour to use when baking sandwich bread.

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