Wheat Bread light Artisan modified
- Number of Servings: 40
Ingredients
3 cups lukewarm water1.5 Tbsp yeast1.5 Tbsp salt1 cup white whole wheat flour3/4 cup wheat bran6 Tbsp vital wheat gluten4 3/4 cups white all purpose flour
makes 4 1 lb loaves. artisan bread, made in a 6L bucket
Add 3 cups lukewarm water to bucket
add yeast and salt
mix
add dry ingredients
stir
use wet hands to incorporate final amounts of flour
cover (not airtight)
let rise at room temp until dough rises and collapses, approximately 2 hours
can use immediately or store loosely covered in fridge
to bake, pull off one pound sections, gluten coat into ball, elongate into oval, let rise 40 min room temp
bake on stone at 450 degrees F for 35 min
artisan bread stuff: bread is baked on parchment paper on stone. broiler pan is in bottom of oven or on rack beneath stone rack, and 1 cup of hot water is added to pan after bread is placed in oven to steam the crust. remove from oven, peel off paper and place on rack so bottom of loaf can cool.
go here for more info: https://www.artisanbreadinfive.com/
Number of Servings: 40
Recipe submitted by SparkPeople user BEPHOEBE.
Add 3 cups lukewarm water to bucket
add yeast and salt
mix
add dry ingredients
stir
use wet hands to incorporate final amounts of flour
cover (not airtight)
let rise at room temp until dough rises and collapses, approximately 2 hours
can use immediately or store loosely covered in fridge
to bake, pull off one pound sections, gluten coat into ball, elongate into oval, let rise 40 min room temp
bake on stone at 450 degrees F for 35 min
artisan bread stuff: bread is baked on parchment paper on stone. broiler pan is in bottom of oven or on rack beneath stone rack, and 1 cup of hot water is added to pan after bread is placed in oven to steam the crust. remove from oven, peel off paper and place on rack so bottom of loaf can cool.
go here for more info: https://www.artisanbreadinfive.com/
Number of Servings: 40
Recipe submitted by SparkPeople user BEPHOEBE.
Nutritional Info Amount Per Serving
- Calories: 71.0
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 263.0 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.2 g
- Protein: 3.0 g
Member Reviews
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NELLEKE1
For fat free cinnamon knots: take a piece of dough out of the fridge, shape into a ball and cut the ball in quarters or sixths. Roll each piece in a mixture of brown sugar and cinnamon to about 2.5" long. Let rest for 20 min. Roll again until about 4" long and tie in knots. Bake at 400 for 15 min. - 4/9/11