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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 60.5
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 120.4 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.8 g

View full nutritional breakdown of Whole Grain Artisan Bread calories by ingredient
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Whole Grain Artisan Bread

Submitted by: REVELATIONGIRL
Whole Grain Artisan Bread

Introduction

This recipe is from Healthy Bread in Five Minutes a Day. I was excited to know I could control the ingredients in my bread. I used my food processor and it really pushed the limits for volume. Next time, I will mix with my stand mixer and dough hook. I was always intimidated by bread making and this is a fantastic way to do it. This recipe is from Healthy Bread in Five Minutes a Day. I was excited to know I could control the ingredients in my bread. I used my food processor and it really pushed the limits for volume. Next time, I will mix with my stand mixer and dough hook. I was always intimidated by bread making and this is a fantastic way to do it.
Number of Servings: 64

Ingredients

    5 1/2 c. whole wheat flour
    2 c. all-purpose white flour
    2 packets dry yeast
    1/4 c. Vital Wheat Gluten
    1 Tb. Kosher salt
    1 oz. Pumpkin Seeds
    1 oz. Sunflower Seeds
    2 Tb. Pine nuts

    Stir all dry ingredients. Add:
    4 c. very warm water

    Allow the machine to knead until the dough is a ball. If you are doing this by hand, knead until it forms a smooth, elastic ball.

    At this point: either place in a loosely covered bowl in the refrigerator to rise or portion off the 4 loaves or 2 bigger loaves to rise and bake. You can keep the dough for 14 days. Two rising periods will make a more tender texture, but you can simply pan, rise and bake.

    When you are ready to bake: Place on parchment paper or directly onto a baking stone for free-form bread. For formed, grease and flour your bread pan. Preheat oven to 450 degrees for a half hour before you plan to bake. Place the bottom part of your broiler pan on the bottom rack & the baking stone on the top. Shape loaves, baste lightly with water. Mix the caraway seeds, sesame seeds and sea salt and sprinkle over the loaves. Place on the hot stone and add 1c. hot water to the broiler pan. Close oven immediately to allow steam to work on the bread. Bake for 30 minutes or until the bread feels crusty and sounds hollow.

    Remove from the oven to a cooling rack. If you use the parchment paper, it makes moving the dough and the cooked loaves much easier. Do not cut this bread until it is completely cooled. Wrap airtight or use zip bags. Remember, there are no preservatives so either plan to eat it in the next few days or freeze some.

Directions

Makes 4-1 lb. loaves. The timing is not including rise time for the dough. The reason it's timed that way is that you can put it in the refrigerator, take out a pound and bake it. You don't have to bake the whole 2-4 loaves at once. Each 1 lb loaf has 12 - 1 oz. servings.

Experiment with your seeds and flours.

Number of Servings: 64

Recipe submitted by SparkPeople user REVELATIONGIRL.





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