Whole Wheat

Artisan Style

This is an instructional video I did with my daughter Erin. Step by step, we show you how to make a great tasting loaf of whole wheat bread. Create an artisan looking loaf that makes great sandwiches. Most store-bought flour removes the bran. See the results of removing the sharper-edged bran, while keeping 1 ½ TBS of healthy bran in your bread. You don’t need to sacrifice the fiber to achieve an excellent loaf.

Recipe

Whole Wheat Bread INGREDIENTS

650g of whole wheat finely ground (approx. 4 ¾ cups) 420g Water (1½ cups)

2 TBS Honey

2 TBS Olive Oil

2 tsp. Salt

2 tsp. Yeast

DIRECTIONS:

Mix flour and salt together.

Dissolve honey in warm water, add oil, and sprinkle yeast on top of the mixture.

Let rest 5 minutes, or until it begins to foam up.

 

Stir liquid into flour; don’t knead, and set aside for 30 minutes, covering with plastic wrap or lid. Pour out the dough on a floured surface and knead 2-3 minutes, adding 1-2 tablespoons flour. When the dough is tacky, not sticking to your hands, stretch out to about 1-inch thickness and fold in the four sides.

 

Place folded dough in a lightly oiled bowl, and cover; let rest for 15 minutes. Stretch and fold for the second time; let rest for 15 minutes covered. Stretch, fold, and shape dough into a 6-8-inch round loaf.

 

Place dough seam side up in a proofing basket, cover with a baking cloth or lightly oiled plastic wrap. Let rise for 30 minutes. While the dough is rising, place the cooking pot (I use a 5 quart Le Creuset) into a preheated oven at 400°.

 

Transfer dough onto parchment paper, cut a square on top of the dough, and brush olive oil on top of the loaf for a wonderful crust. Drop parchment paper with dough into the preheated pot.

 

Bake bread for 40 minutes; for a darker crust, remove the lid after 25 minutes. Once removed from the oven, place on a cooling rack, allowing approximately 1 hour to cool before cutting.

 

ENJOY!