I love bread. Every single kind of bread. Loaves, baguettes, rolls, English muffins, toast, naan, scones, tortillas, pitta, croissants (they count as bread, right?) I’m sure you get the idea. Honestly – one of my favorite ‘meals’ is simply a freshly-baked white baguette and good quality salted butter. Hand me that when we’re out on a picnic and I’ll love you forever. Heck, take me out of a picnic and I’ll love you forever, assuming there’s food and wine – every picnic has to have wine!
Five-minute artisan bread  was the first proper bread recipe I tried and I have since become hooked. I have fallen so deeply in love with homemade bread that I make it every weekend. Every single weekend, people! Maybe that’s why I’m getting so stressed with my day-to-day life and find myself wishing that ‘someone’ (I’m not quite sure whose station this falls under) would add an extra 12 hours into each day, so that I’d have the time to cross some of the stuff off my ever-growing to-do list.
Five-minute artisan bread is a great place for non-bread bakers to start, but what if you don’t eat white bread or you’re trying to cut down on it white flour? I don’t want you to miss out just because of a diet! Luckily, I found a way to work whole wheat flour into the traditional recipe, making it that little bit healthier for us all.
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon dry active yeast
- 2 1/4 cups all purpose white flour
- 2 cups whole wheat flour
- pinch of salt
Instructions
- Pour the water into a large container and stir in the yeast, both flours and salt. The dough should be sticky but not runny or firm. Add more warm water or all purpose white flour until you're left with a gloopy dough that's wet but not pourable.
- Place the container lid (or something similar) on top of the container at an angle so there is a slight gap to allow the gases from the yeast to escape.
- Leave the dough to sit at room temperature for anywhere between two and 12 hours to rise. After the dough has risen, leave it in the fridge for at least another 12 hours.
- Dust the surface of the dough with all purpose flour then rip it into two and form two round balls.
- Place them on a sheet of parchment paper and leave to rise, covered, for between one and two hours.
- When risen, make shallow slashes in the top with a knife and bake at 400°F/200°C for 35-45 minutes or until the bread develops a deep brown color and sounds hollow when tapped.
- Leave to cool slightly on a wire wrack for a few minutes before devouring.
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9 Responses to Whole Wheat Five Minute Artisan Bread
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Hi, I'm Nicky and I'm totally, completely and utterly obsessed with everything food. Through Pink Recipe Box, I want to share my passion with you and encourage you to get into your kitchen and make your own creations.
LOVES me some easy artisan bread! Hopped over from My Favorite Finds Must Try Monday! Glad I did, too. I have some yeast and some flour that needs using up.
I can’t wait to try this out. I live in Southeast Asia now as a missionary and ovens are expensive. Hopefully I will be able to purchase one this year and make the artisan bread. I have heard many great things about this bread. Thanks for sharing the recipe. Cute blog design. Luv the cupcakes!
Visiting from Pint-sized Treasures
Looks yummy!
Oh this is great! I love homemade bread! I just made some Dutch Oven Bread this week. I love wheat bread more than white so I am going to try this loaf out. Thanks for sharing!
This looks amazing, I shared on my Facebook page this afternoon. Thanks so much for linking up to Show & Share Wednesday and for being featured this week!
Awsome! Thanks for sharing on The Creative HomeAcre Hop!!!
This came out looking good!
Looks great and I love whole wheat so this is perfect for me! Thanks for sharing!
Yum! Thanks for sharing on The Creative HomeAcre Hop!
Hope to see you next time at:
http://www.theselfsufficienthomeacre.com/2013/02/the-creative-homeacre-hop-5.html