Whole-Grain Artisan Bread

Whole-Grain Artisan Bread could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. This recipe serves 12 and costs 30 cents per serving. One serving contains 271 calories, 12g of protein, and 1g of fat. 291 person have tried and liked this recipe. This recipe from Handle the Heat requires yeast, kosher salt, unbleached flour, and vital wheat gluten. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 45%, this dish is solid. Try No Knead Artisan Bread, Artisan Sourdough Sandwich Bread, and Artisan Garlic Bread With Mozzarella for similar recipes.

Servings: 12

 

Ingredients:

1-2 tablespoons seed mixture (sesame, flaxseed, caraway, raw sunflower, poppy, etc.) for sprinkling (optional)

1 tablespoon (0.55 ounces/15 grams) kosher salt

2 cups (10 ounces/270 grams) unbleached all-purpose flour

1/4 cup (1 3/8 ounces/35 grams) vital wheat gluten

4 cups (2 pounds/900 grams) lukewarm water (about 100 degrees F)

5 1/2 cups (1 pound, 9 ounces/720 grams) whole wheat flour or white whole wheat flour

1 1/2 tablespoons (2 packets/.55 ounces/15 grams) granulated yeast

Equipment:

whisk

bowl

food processor

wooden spoon

stand mixer

plastic wrap

oven

serrated knife

pastry brush

broiler

wire rack

Cooking instruction summary:

To make the dough:Whisk together flours, yeast, salt, and vital wheat gluten in a 5-quart bowl or lidded plastic food container (not airtight). Add water, all at once, and mix without kneading using a wooden spoon, 14-cup food processor, or heavy-duty stand mixer fitted with paddle attachment. Mix until everything is evenly moist with no dry patches. The dough will be shaggy, wet, and loose.Cover with lid (not airtight) or plastic wrap and allow to rise at room temperature until top of dough flattens, about 2 hours. If desired, let rise overnight. Refrigerate dough (lidded or wrapped in plastic) and use over next 14 days. Note that fully refrigerated dough is less sticky and easier to work with. Refrain from punching dough down.To bake:Prepare a pizza peel by sprinkling liberally with cornmeal or lining with parchment. Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit size) piece of dough.With lightly floured hands, gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you form a ball. The bottom may appear uneven but will flatten out during resting and baking. The final shape should be smooth and cohesive. If you prefer a oval-shape, elongate the dough with your hands and taper the ends by rolling them between your palms and pinching. The entire shaping process should only take 20-40 seconds, any longer and your loaf could be dense.Allow shaped loaf to rest for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough). 30 minutes before baking, preheat oven to 450 degrees with a baking stone placed on the middle rack. Place an empty broiler tray for holding water for steam on any other rack that won't interfere with the rising bread.Just before baking, use a pastry brush to paint the top of loaf with water. Sprinkle with seed mixture (if desired). Slash the loaf with 1/4-inch deep parallel cuts across the top using a serrated knife.With a quick forward-jerking motion of the wrist, slide the loaf off the pizza peel and onto preheated baking stone. Quickly but carefully pour about 1 cup hot water from the tap into broiler tray and close the oven door to trap the steam. Bake 25-30 minutes, or until the crust is richly browned and firm to the touch. Allow bread to cool completely on a wire rack for best flavor, texture, and slicing. Crust will firm up when cooled.

 

Step by step:

To make the dough

1. Whisk together flours, yeast, salt, and vital wheat gluten in a 5-quart bowl or lidded plastic food container (not airtight).

2. Add water, all at once, and mix without kneading using a wooden spoon, 14-cup food processor, or heavy-duty stand mixer fitted with paddle attachment.

3. Mix until everything is evenly moist with no dry patches. The dough will be shaggy, wet, and loose.Cover with lid (not airtight) or plastic wrap and allow to rise at room temperature until top of dough flattens, about 2 hours. If desired, let rise overnight. Refrigerate dough (lidded or wrapped in plastic) and use over next 14 days. Note that fully refrigerated dough is less sticky and easier to work with. Refrain from punching dough down.To bake:Prepare a pizza peel by sprinkling liberally with cornmeal or lining with parchment. Dust the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit size) piece of dough.With lightly floured hands, gently stretch the surface of the dough around to the bottom on all four sides, rotating a quarter-turn as you form a ball. The bottom may appear uneven but will flatten out during resting and baking. The final shape should be smooth and cohesive. If you prefer a oval-shape, elongate the dough with your hands and taper the ends by rolling them between your palms and pinching. The entire shaping process should only take 20-40 seconds, any longer and your loaf could be dense.Allow shaped loaf to rest for 90 minutes (40 minutes if you're using fresh, unrefrigerated dough). 30 minutes before baking, preheat oven to 450 degrees with a baking stone placed on the middle rack.

4. Place an empty broiler tray for holding water for steam on any other rack that won't interfere with the rising bread.Just before baking, use a pastry brush to paint the top of loaf with water. Sprinkle with seed mixture (if desired). Slash the loaf with 1/4-inch deep parallel cuts across the top using a serrated knife.With a quick forward-jerking motion of the wrist, slide the loaf off the pizza peel and onto preheated baking stone. Quickly but carefully pour about 1 cup hot water from the tap into broiler tray and close the oven door to trap the steam.

5. Bake 25-30 minutes, or until the crust is richly browned and firm to the touch. Allow bread to cool completely on a wire rack for best flavor, texture, and slicing. Crust will firm up when cooled.


Nutrition Information:

Quickview
270k Calories
12g Protein
1g Total Fat
54g Carbs
4% Health Score
Limit These
Calories
270k
14%

Fat
1g
2%

  Saturated Fat
0.07g
0%

Carbohydrates
54g
18%

  Sugar
0.06g
0%

Cholesterol
0.0mg
0%

Sodium
586mg
26%

Get Enough Of These
Protein
12g
24%

Fiber
6g
25%

Selenium
9µg
13%

Iron
1mg
10%

Manganese
0.18mg
9%

Calcium
54mg
5%

Vitamin B1
0.07mg
5%

Folate
18µg
5%

Phosphorus
31mg
3%

Copper
0.06mg
3%

Potassium
95mg
3%

Vitamin B3
0.42mg
2%

Magnesium
8mg
2%

Vitamin B2
0.03mg
2%

Zinc
0.28mg
2%

Vitamin B5
0.16mg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Pork Kabobs

Taste of Home

Banana Coconut Cream Bites

Oh Sweet Basil

Chocolate Pistachio Energy Bites

Foodista

Chicken Sausage Pepper Potato Hash

Joyful Healthy Eats

Fresh Pasta con Vodka Sauce

Foodnetwork