Recipe Bread Whole Grain

, you can make freshly baked, Whole Wheat Artisan Bread right in the comfort of your own home! Your friends and family will wonder which bakery you bought it from!

My whole family LOVES homemade whole wheat bread! Who doesn't? It's hearty, fresh and smells amazing! I especially love making Homemade Whole Wheat Bagels and now that I'm a sourdough mom, my Easy Vegan Sourdough Loaf is often on hand. But I know a lot of us don't have tons of time to spend making bread every week. That's why I'm obsessed with this 4 ingredient Whole Wheat Artisan Bread that takes one-bowl and only 10 minutes of hands-on-time to prepare!

Baking bread used to intimidate me so much, but it honestly couldn't be easier. To make this whole wheat artisan bread, all you'll need are the following 4 ingredients:

Homemade 100% Whole Wheat Bread (vegan + Perfect For Sandwiches)

You don't need much to make this artisan bread. I personally don't even have everything that you're technically supposed to use to make artisan bread! To make the dough you'll need the following:

Once you've made the dough, you'll need to cover it with some plastic wrap. Then to bake the dough you'll need a dutch oven.

Good news! If you don't have a dutch oven like me, you can also use an oven-safe pot with a lid (one that can withstand 475°F / 250°C degrees) or even two taller round cake pans stacked on each other.

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Step 3: Use a wooden spoon to stir the mixture until a dough forms. I usually switch to using my hands to make sure all of the flour has been incorporated into the dough.

Step 5: Cover the bowl with plastic wrap and let it sit at room temperature for at least 12 hours, even up to 18 hours, until it has risen.

Towards the end of the rising time, preheat your oven to 475°F / 250°C and place a dutch oven with the lid on inside the oven to preheat as well. Once the oven is hot, carefully remove the dutch oven and remove the lid.

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Step 6: Using floured hands, remove the risen dough from the bowl and shape it into a rough ball. Place it on a piece of parchment paper and carefully set it inside of the hot dutch oven. Cover the pot and place it in the oven.

Step 7: Bake the bread covered for 30 minutes. Remove the lid and let the bread bake another 15 minutes or until crusty and golden on top.

Step 8: After removing the bread from the oven, carefully remove it from the pot and allow it to cool on a wire rack. Slice and Enjoy!

Homemade Whole Wheat Bread L Baked By An Introvert

Artisan bread is a loaf of bread that has a crusty exterior and a short shelf life. It also typically requires a longer fermentation/rising time compared to other breads that are baked in a loaf pan.

Artisan bread tastes the best the day you bake it. However, if you have any leftovers, you can store them in a sealed container or bag in the fridge for a couple days or you can slice the loaf, wrap it and freeze it for later use.

If you don't have a dutch oven you can also use two cake pans carefully stacked on each other. Or if you have an oven-safe saucepan or stock-pot with a lid, that works too!

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I love to slice and freeze this homemade artisan bread. Then whenever I want to enjoy a slice, I simply place a slice of frozen bread straight into my toaster and toast it until my desired doneness.

This whole wheat artisan bread is heartier and denser than your traditional sandwich loaf. For that reason, we love to pair a slice or two with soup. It also makes for great open face toasts or as a base for bruschetta. I usually don't use this bread for sandwiches as using two slices may overpower your sandwich fillings and make the sandwich hard to eat.

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Whole Wheat Bread

Using just four basic ingredients and minimal hands-on time, you can make freshly baked, whole wheat artisan bread right in the comfort of your own home!

You can use a mix of whole wheat and white flour. However, if you use white flour for part or all of this recipe, you'll probably need less water. Start with one cup of water and add more as needed until a dough comes together.

Calories: 166 kcal Carbohydrates: 35 g Protein: 7 g Fat: 1 g Saturated Fat: 0.2 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 0.2 g Sodium: 467 mg Potassium: 183 mg Fiber: 5 g Sugar: 0.2 g Vitamin A: 4 IU Vitamin C: 0.003 mg Calcium: 17 mg Iron: 2 mg

Classic 100% Whole Wheat Bread Recipe

Plant Biased is my new cookbook and beginner's guide to eating a more plant based diet! I describe it as the book I wish I had when I went vegan back in 2013.As the name states, there’s no kneading required for this loaf! My No Knead Whole Wheat Bread requires just 5 ingredients and gives you a healthy and delicious whole wheat crusty bread.

I’ve made this breadbefore with only white all-purpose flour, but one of the most common question I get from you guys is “Can I make this bread with whole wheat flour?”. The answer is simple, yes! I have made this with all whole wheat flour and also with half whole wheat and half all-purpose, which is what this recipe is.

Many times when you buy whole wheat bread, it’s usually always made with some all-purpose flour, not just whole wheat. This bread is healthy and delicious, as I always say, there’s nothing better than freshly made bread.

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You cannot make an easier bread than this. There’s no kneading required, you simply mix the ingredients with a wooden spoon in a big bowl, cover it with plastic wrap and leave it on your counter overnight. Bask in the glory of this easy no knead whole wheat bread recipe so let’s get baking!

Usually your bread will be chewy when there isn’t enough gluten formation or you’re using a low-protein flour. Make sure you let your bread dough rest for at least 12 hours to give it enough time for gluten formation. I have left the dough rest for up to 24 hours, so you should be ok, I recommend around 18 hours.

Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

Whole Wheat Bread Recipe: Homemade And Delicious

If you don’t have aDutch Oven, a covered metal pot would work as well, just make sure it can stand up to 475°F heat. A 4 quartCalphalon soup potwith lid would work as well. If your pot doesn’t have a lid, you can cover the pot withheavy-duty aluminum foil, just make sure you seal the pot well.

Tap the bottom! Take the bread out of the Dutch oven, turn it upside down and give the bottom a firm thump with your thumb, or a knock -if it sounds hollow, it’s done. You can also use a thermometer to check the internal temperature of the bread, when it reaches between 190°F and 200°F, your bread is done.

This bread can dry out a little easily so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about3 to 4 daysright on the counter.

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If you want to save your bread for longer, or make this loaf in advance: bake as instructed, let cool, wrap tightly or transfer to an airtight container and freeze for up to3 months.

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As the name states, there's no kneading required for this loaf! My No Knead Whole Wheat Bread requires just 5 ingredients and gives you a healthy and delicious whole wheat crusty bread.

Easy Whole Wheat Artisan Bread (no Knead!)

Serving: 1 slice Calories: 176 kcal (9%) Carbohydrates: 37 g (12%) Protein: 6 g (12%) Fat: 1 g (2%) Saturated Fat: 1 g (6%) Sodium: 469 mg (20%) Potassium: 122 mg (3%) Fiber: 3 g (13%) Sugar: 1 g (1%) Calcium: 13 mg (1%) Iron: 2 mg (11%)

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!This homemade soft multigrain bread is prepared with multigrain hot cereal mix, such as 5 grain, 7 grain or 10 grain cereal. Whole or quick oats are an excellent option, too. It’s soft and fluffy like regular white sandwich bread, but