Whole Wheat Artisan Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
* Granulated Sugar, 1/4 cup * Salt, 1.5 tsp * Yeast, bakers, 1.5 tsp * Wheat Gluten 1 to 1.5 tablespoon * Thyme, ground, 1 tsp * Rosemary, dried, 1 tsp * *Flour, white, 4 cups * *Whole Wheat Flour, 2 cups ** 4 Cups water, 3 for recipe, 1 for cooking
In large bowl, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with airtight lid. Let dough rise at room temperature at least 2 hours (and up to 5). Bake at this point or refrigerate, covered, for as long as two weeks.
When ready to bake, sprinkle a little flour on dough. Cut off grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating rounded top and lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour and slash top with serrated knife three times. Slide onto stone. Pour 1 cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Number of Servings: 12
Recipe submitted by SparkPeople user DAVETREK.
When ready to bake, sprinkle a little flour on dough. Cut off grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating rounded top and lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes. Dust dough with flour and slash top with serrated knife three times. Slide onto stone. Pour 1 cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
Yield: 4 loaves.
Number of Servings: 12
Recipe submitted by SparkPeople user DAVETREK.
Nutritional Info Amount Per Serving
- Calories: 261.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,167.3 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 3.9 g
- Protein: 8.5 g
Member Reviews
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METRO2
directions??? - 12/12/08
Reply from DAVETREK (12/15/08)
I have posted the instructions and some tips on how to make the bread...let me know how it comes out - i make it nearly every week!