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
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