Basic Crusty Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
½ tbsp. dry active yeast 2 cups very warm water3 cups whole wheat flour 2 tsp. salt3 cups flour
In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.
Stir in the first 3 c. of flour and the salt.
Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.
Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
Punch the dough down and divide it in half.
Shape the dough into 2 long loaves.
Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
Meanwhile, preheat the oven to 450 degrees F.
Place a shallow pan of hot water in the bottom of the oven.
Slash the loaves in several places.
Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
Bake 15-20 minutes more.
Remove bread from pans and cool on racks.
Makes 2 loaves, 16 slices each.
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Stir in the first 3 c. of flour and the salt.
Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.
Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
Punch the dough down and divide it in half.
Shape the dough into 2 long loaves.
Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
Meanwhile, preheat the oven to 450 degrees F.
Place a shallow pan of hot water in the bottom of the oven.
Slash the loaves in several places.
Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
Bake 15-20 minutes more.
Remove bread from pans and cool on racks.
Makes 2 loaves, 16 slices each.
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 84.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.7 g
- Protein: 3.1 g
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