The Master Recipe: Whole Grain Artisan Bread

Mix up a large batch of up our whole grain artisan bread recipe, store it in the refrigerator, and when you need to bake a fresh loaf you'll have the dough all ready to go.


| December 2009/January 2010



whole grain artisan bread

By mixing dough in bulk and then using it as it’s required, you’ll truly be able to make this whole grain artisan bread in five minutes a day!


PHOTO: MARK LUINENBURG

The recipe here is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009). This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking , which taught us how to craft delicious and crusty artisan bread with just a few minutes of work. We brought you that basic technique in our article Five Minutes a Day for Fresh-baked Bread . Now you’ll be able to use the no-knead storage dough method with even healthier recipes. To order either of the fabulous cookbooks (and get a bunch more yummy-but-easy recipes!), visit MOTHER EARTH NEWS Shopping . If you have questions about these recipes, please post them to the comments section at the end of this article, and the baking experts at King Arthur Flour will answer them.

Whole Grain Artisan Bread

We’re showcasing a free-form loaf that’s rich in whole wheat, shaped as an elongated oval, and topped with a delicious and nutritious seed mixture. It bakes easily and makes terrific sandwiches. Our wet dough develops sourdough character over two weeks of storage in the refrigerator. By mixing dough in bulk without kneading and using it as it’s required, you’ll truly be able to make this bread in five minutes a day (excluding resting and oven time).

Follow the instructions below to make enough dough for at least four 1-pound loaves. The recipe can easily be doubled or halved.

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets) granulated yeast
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
4 cups lukewarm water (Note: You can add a teaspoon of dried herbs to the water for herb-flavored breads.)
Cornmeal or parchment paper
1 to 2 tbsp whole seed mixture for sprinkling on top of the crust: sesame, flaxseed, caraway, raw sunflower, poppy and/or anise (optional)

Mixing and Storing the Dough

1. Measure the dry ingredients. Use dry-ingredient measuring cups (avoid 2 cup measures, which compress the flour) to gently scoop up flour, then sweep the top level with a knife or spatula. Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Lidded (or even vented) plastic buckets designed for dough storage are readily available.

2. Mix with water — kneading is unnecessary. Heat the water to slightly warmer than body temperature (about 100 degrees Fahrenheit). Add to the dry ingredients and mix without kneading, using a spoon, food processor (with dough attachment), or heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if you’re not using a machine. Don’t knead! It isn’t necessary.

liz_13
1/31/2010 4:24:09 PM

Has anyone else tried to make the Whole Grain Artisan loaf? I've tried it 3 times and cannot get a nicely risen loaf of bread. It keeps on coming very flat. The regular artisan loaf recipe has become a staple in our house so I was really surprised by my lack of success with this recipe. Any suggestions?? Thanks!






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