Whole Wheat Artisan Yeast Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 c. lukewarm water1/2 tsp. yeast1/4 c. honey 3 1/2 c. wheat flour1/2 c. gluten flour1 1/2 tsp saltOlive oil, as needed
1. Sprinkle the yeast on the surface of the water and allow the mixture to sit on the counter for 10 minutes to proof.
Mix the flour and salt in a mixing bowl. Add the yeast mixture and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.
2. Lightly flour work surface. Place dough on work surface and
sprinkle with more flour. Fold the dough over on itself once or twice.
Loosely cover with plastic wrap and let rest about 15 minutes
Sprinkle just enough flour over work surface and your fingers to
keep dough from sticking; quickly and gently shape dough into a ball.
Place the dough on a sheet of parchment paper, cover loosely let rise
until it has more than doubled in size and does not readily spring
back when poked with a finger, about 2 hours.
3. After about 1 1/2 hours, preheat oven to 450 degrees. Place a cast
iron Dutch oven in oven as it heats. When dough has fully risen,
carefully remove pot from oven. Place the parchment paper holding the
dough into the Dutch oven. Shake pan once or twice if dough looks
unevenly distributed; it will straighten out as it bakes.
4. Cover, and bake 30 minutes. Uncover, and continue baking until
browned, 15 to 30 minutes. Cool on a wire rack.
Option: Place the dough in a cast iron loaf pan that has been sprayed with cooking spray. Cover with plastic wrap and let rise until doubled in size. Bake at 450 degrees for 30 to 40 minutes
Serving Size: 1/2 inch slice
Mix the flour and salt in a mixing bowl. Add the yeast mixture and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.
2. Lightly flour work surface. Place dough on work surface and
sprinkle with more flour. Fold the dough over on itself once or twice.
Loosely cover with plastic wrap and let rest about 15 minutes
Sprinkle just enough flour over work surface and your fingers to
keep dough from sticking; quickly and gently shape dough into a ball.
Place the dough on a sheet of parchment paper, cover loosely let rise
until it has more than doubled in size and does not readily spring
back when poked with a finger, about 2 hours.
3. After about 1 1/2 hours, preheat oven to 450 degrees. Place a cast
iron Dutch oven in oven as it heats. When dough has fully risen,
carefully remove pot from oven. Place the parchment paper holding the
dough into the Dutch oven. Shake pan once or twice if dough looks
unevenly distributed; it will straighten out as it bakes.
4. Cover, and bake 30 minutes. Uncover, and continue baking until
browned, 15 to 30 minutes. Cool on a wire rack.
Option: Place the dough in a cast iron loaf pan that has been sprayed with cooking spray. Cover with plastic wrap and let rise until doubled in size. Bake at 450 degrees for 30 to 40 minutes
Serving Size: 1/2 inch slice
Nutritional Info Amount Per Serving
- Calories: 85.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 1.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 2.2 g
- Protein: 4.7 g
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