Light Whole Wheat Artisan Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups lukewarm water1/5 T yeast (2 packets)1/5 T kosher salt2 c. whole wheat flour4.5 c. unbleached flourcornmeal for the pizza peel - pizza stone
1. Mix yeast and salt with warm water in heavy duy stand mixer with dough hook.
2. Mix in remaining dry ingreadients without kneading (just until mixture is uniform).
3. Place in large storage bowl (5 qt) with lid (NOT airtight).
4. Allow dough to rest at room teamperature until dough rises and collapses (or flattens on top), about 2 hours.
5. The dough can then be used or it can be refridgerated and used over the next 14 days.
6. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit size) piece. Dust with more flour and quicly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
7. Allow to rest and rise on a cornmeal-covered pizza peel for 40 min.
8. 20 minutes before baking. Preheat the oven to 450 (with a baking stone on middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
9. Sprinkle the loaf liberally with flour and slass a cross (pattern) into the top with a serrated bread knife. Leave the flour in place for baking but tap some off before eating.
10. Slide the loaf onto the hot stone. Pour 1 cup of water into the broilder try and quickly close oven door. Bake for about 35 minutes (depending on size of dough used - adjust as needed). Loaf will be nicely browned when done.
Number of Servings: 12
Recipe submitted by SparkPeople user JAVANUT1.
2. Mix in remaining dry ingreadients without kneading (just until mixture is uniform).
3. Place in large storage bowl (5 qt) with lid (NOT airtight).
4. Allow dough to rest at room teamperature until dough rises and collapses (or flattens on top), about 2 hours.
5. The dough can then be used or it can be refridgerated and used over the next 14 days.
6. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit size) piece. Dust with more flour and quicly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
7. Allow to rest and rise on a cornmeal-covered pizza peel for 40 min.
8. 20 minutes before baking. Preheat the oven to 450 (with a baking stone on middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
9. Sprinkle the loaf liberally with flour and slass a cross (pattern) into the top with a serrated bread knife. Leave the flour in place for baking but tap some off before eating.
10. Slide the loaf onto the hot stone. Pour 1 cup of water into the broilder try and quickly close oven door. Bake for about 35 minutes (depending on size of dough used - adjust as needed). Loaf will be nicely browned when done.
Number of Servings: 12
Recipe submitted by SparkPeople user JAVANUT1.
Nutritional Info Amount Per Serving
- Calories: 221.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 871.2 mg
- Total Carbs: 48.4 g
- Dietary Fiber: 4.1 g
- Protein: 7.4 g
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