Saturday, May 04, 2013

Crusty Light Wheat Artisan Bread

Happy weekend to everyone! 
Well, my first bread recipe 'Crusty Artisan Bread in 5 Minutes' was a HUGE success, with over 550 page views and 102 Pinterest pins, in just 10 days! I'm so glad everyone loved it and if you're one of the people who pinned it, thank you so much, I appreciate it!

Today I'm sharing my 2nd recipe for 5 Minute bread 'Crusty Light Wheat Artisan Bread'. As mentioned in my 'Crusty Artisan Bread in 5 Minutes', Artisan Bread in 5 Minutes a Day is a great website with lots of bread recipes and tips. Remember, it only takes 5 minutes to whip up these easy  doughs, then whenever you want a fresh loaf, you just cut off a piece, shape and bake it!

 A touch of whole wheat flour, wholesome mix-ins and a sprinkling of seeds gives this crusty artisan bread a hearty flavor!

Here are the ingredients for the dough.

Here's the water, yeast and salt mixture.

In a separate bowl, combine with a whisk, the flours, wheat gluten and wholesome mix-ins.

Add the dry ingredients to the wet mixture.

Stir until the flour is absorbed.

Put the lid on, leaving a small crack on one side, or drill a small hole on top, like we did (before you make the dough). Allow it to sit on the counter for 2 hours before shaping dough, or store the dough in the fridge for up to 2 weeks.

Shape the dough and let it raise.

Make pretty designs with a sharp knife. Brush the tops with a little water, then sprinkle with the seed mixture. Yes...I like a lot of seeds.  :)

 Place the dough in a preheated 450 degrees F oven (see baking tips below) and bake until golden brown. Cool completely on a rack. Here's mine, hot out of the oven!


Crusty Light Wheat Artisan Bread {Recipe #2}
Ingredients:
3 1/4 cups water, room temperature or lukewarm
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher or coarse salt
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5 1/2 cups unbleached or all-purpose flour
1 cup whole wheat flour
2 tablespoons vital wheat gluten
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Wholesome mix-ins:
1 tablespoon rolled oats
1 tablespoon poppy seeds
1 tablespoon ground flax seeds
1 tablespoon sesame seeds
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Shaping and rising the dough:
2-3 tablespoons flour (to separate the dough out of the container)
2-3 tablespoons corn meal (for the baking sheet)
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Seed mixture for sprinkling:
1 teaspoon poppy seeds
1 teaspoon flax seeds
1 tablespoon sesame seeds

Making the dough:
Put the water, yeast and salt into a large mixing bowl or a Cambro Round 6 Quart Storage Container.
In a separate bowl measure both flours, the wheat gluten and the mix-ins, stir with a whisk to combine.
Mix in the dry ingredients all at once into the water/yeast/salt mixture, using a wooden spoon or a stand mixer with a dough hook. Stir until the flour is absorbed, kneading is not necessary. This may take a few minutes, and the dough will be wet and loose enough to conform to the shape of its container.
Cover the dough with a lid. Do not snap the lid closed, but allow a small crack on one side or drill a small hole in the top (before making the dough). Allow the dough to rest at room temperature for 2 hours.
The dough is now ready to shape, rise and bake, or you can put the container in the fridge for up to 2 weeks and use a portion of the dough any time you want fresh baked bread. Note: The refrigerated dough is less sticky and easier to work with than the dough at room temperature.

Baking the dough:
Lay down parchment paper on a cooking sheet and sprinkle with corn meal. 
Sprinkle the top of the dough with some flour. Lift approximately 1/4 of the dough from the container, cut off with a serrated knife or clean scissors and shape (don't knead) the dough into the desired shape. To shape the dough just pull the dough under on all sides until it is smooth on top. This should take less than 1 minute.
Place the dough onto the corn meal and let rise 40-90 minutes (no need to cover the dough). The longer it rises the more airy the dough will be. Note: The dough may not rise much during this time, that's ok, it will rise more while baking.
Make slashes with a serrated knife 1/4" deep in the shape of a cross, diagonal lines, or tic-tac-toe.
Brush the tops of the dough with a little water and sprinkle with the seed mixture.
Twenty minutes before baking, preheat the oven to 450°F, along with another baking sheet and a cake pan or broiler tray, for holding the water.
Place an empty cake pan or broiler tray on any other shelf that won't interfere with the rising/baking bread.
Being careful, pick up the parchment paper and slide the dough onto a very hot baking sheet or stone.
Pour 1 cup of water into the cake pan or broiler tray and close the oven door quickly to trap the steam.
Bake about 25-30 minutes (depending on the size of the loaf), or until the crust is nicely browned and firm to the touch.
Cool before cutting, it's hard to wait but it makes for a crusty crust.
Store the rest of the dough in the fridge with the lid slightly opened (not airtight) for up to 14 days. The flavor and texture of the dough improves with time, becoming like sourdough. Even 24 hours of storing the dough in the fridge improves the flavor.

Recipe adapted from the original Artisan Bread in 5 Minutes a Day.

Makes (4) 1 pound loafs
You can also make 1/2 a recipe for 2 loafs, if desired

There are many bread recipes, both savory & sweet in their beautiful book! Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking



And the Cambro Round 6 Quart Storage Containers



Disclaimer: My opinions on the breads, book and containers are my own and I am not paid to endorse them. However, I am an Amazon Affiliate and will receive a small commission if you purchase the book or containers from the images or links in this post. 

Thank you if you choose to purchase them through my post, I really appreciate it.  :)

Whole wheat flour is tricky to work with so I need to give my Mom credit for today's recipe. She has been working on a tasty whole wheat bread recipe for weeks now. When I tasted this one and then made it myself, I knew it was a winner, I think you'll agree!

Have a beautiful weekend my friends!

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 This recipe is partying at the following parties:
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16 comments:

  1. This is an absolute beautiful bread. I WILL make it and thanks for the recipe.

    ReplyDelete
    Replies
    1. Hi Ginny. Thank you for the compliments on my bread! You're welcome and enjoy the recipe!

      ~Heather

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  2. When I was small my mother made bread :)

    New follower from the lets get social Sunday;)

    http://o-fata-simpla.blogspot.ro/

    ReplyDelete
    Replies
    1. Hi Anca. Thanks for stopping by and for following me thru GFC. I'm your newest follower for your blog too!

      ~Heather

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  3. Heather, I must confess I have never made my own bread with a bread machine. This sounds so easy and looks so good. I love it that you can store in fridge and bake as needed. I think I might step out of my comfort zone and give it a shot. Pinning. Have a great week!

    ReplyDelete
    Replies
    1. Hi Wanda. A few years ago I made bread with a bread machine, then I got away from bread making for awhile. Now with this 5 Minute method and storing it in the fridge for up to 2 weeks, I'm back into making bread and loving it! Thanks for pinning it and have a great week too!

      Heather

      Delete
  4. No bread machine..but it certainly sounds like a great tasting bread. Looks fantastic!

    ReplyDelete
    Replies
    1. Thanks for the compliments on my crusty light wheat artisan bread! Have a wonderful day!

      Heather

      Delete
  5. Thanks for your lovely comment on my blog! your so sweet :)....BTW this post is awesome and thanks for sharing it. I hope you can stop by and share it on our hop "Pin it Mondays" over at http://www.prettylittledahlia.com/2013/05/pin-it-mondays-hop-7.html

    Claudia

    ReplyDelete
    Replies
    1. Hi Claudia. You're welcome and thanks for the great parties each week!

      Have a Sweet Day!
      Heather

      Delete
  6. I have a bread machine, which I have never used ! Might just be time now ;-) Thanks for sharing at our ALL MY BLOGGY FRIENDS party !

    Linda
    With A Blast

    ReplyDelete
    Replies
    1. Hi Linda. You're welcome and thanks for the fun party each week, I appreciate it!

      Hugs,
      Heather

      Delete
  7. Oh wow, this looks sooooooo good. Thanks so much for the recipe, this is one I will try. I love bread. Thanks also for joining Inspire Me. Hugs, Marty

    ReplyDelete
    Replies
    1. Hi Marty. Thanks for the kind words about my bread recipe, you're going love it! You're welcome and thanks for the party!

      Hugs,
      Heather

      Delete
  8. Oh my - this looks so delicious. My hubby is a HUGE bread-lover. I'll have to try this one! I like that it's "light" wheat!

    ReplyDelete
    Replies
    1. Hi Sally. I'm so glad you stopped by and thanks for the compliments on my light wheat bread. Yes, you should try it, it really is easy and delicious!

      Have a Sweet Day!
      Heather

      Delete

I would love to hear from you, so please leave a sweet comment!

Hugs,
Heather

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