Whole Wheat, Cornmeal and Flax Seed Artisan Bread Recipe

| 6/2/2014 3:16:00 PM

Tags: bread baking, recipes, New Hampshire, Jonathan Sadowski,

Sliced Loaf

The recipe below is the result of perfecting a simple recipe and tinkering with it by adding ingredients that suit personal tastes. It is based on a recipe in an earlier post, has improved texture, lasts longer and has more protein than the "base" recipe. The addition of vital wheat gluten makes for a lighter bread and prolongs the life of the loaf. The loaves made with the “Basic Artisan Loaf” are good for about 36 hours before they start to get stale. With this recipe, I’ve had a loaf live to see its third day.

Adding the flax seed provides an extra protein boost and, along with the cornmeal, provides a different texture than the standard Four-ingredient loaf. The extra steps in this recipe are well worth the rewards, and it is also a great example of how becoming good at a simple recipe can provide room for experimentation in the kitchen.


Large mixing bowl
Measuring spoons and cups
Wooden spoon
Non-airtight cover
Medium-sized bowl or colander
Baking stone
Cooling rack


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