A while ago, I was looking for a no-knead artisan bread recipe my friend had shared.  While on my search I cam across the website: http://www.artisanbreadinfive.com/ I was intrigued.  They had many recipes that would fit those who liked the basic white flour loaf, to the gluten-free eaters, pizza & flat-bread, sourdough eaters, and even those who like to grind their own flour.

The couple that write the website have written their tips and recipes in 3 books.

The idea is to make one batch of bread dough a week.  The other 6 or so days, you pull off some of the dough, form it and bake.  Thus the 5 minutes a day.    So I of course took the challenge.

And I can happily say that we’ve been baking our own bread from our food storage (whole grains) nearly every day.  And it is easy!

It took me a while to decide how much dough to use, how hot, and how long to cook.  We all have our preferences right?  I began with the Whole Grain Master Recipe and the resulting recipe:

• 5 1/2 c whole wheat flour (I blended our hard white wheat berries in our blendtec)
• 2 cups kamut flour (blended berries in blendtec)
• 1 1/2 tbs yeast
• 1 tbs Real Salt
• 1/4 cup vital wheat gluten
• 2 tbs dough enhancer
• 4-4 1/2  cups lukewarm water
• 1-2 tbs flax seeds

1. In a large bucket or soup pot (like I’m using), combine all dry ingredients.
2. Add the water to make a very wet dough
3. Cover loosely and allow to rise 2 hours at room temperature
4. When ready to bake take a grapefruit-sized amount of dough, form it (without kneading or punching).  (I take it out after breakfast and bake it just before lunch time).
5. Place on a baking stone.  Cover with the seeds and cut 1/4″ lines in loaf to give it that artisan look (yes, you can also use your bread pans…it will just change the artisan look).  Allow to rise another 90 minutes.
6. Place stone mid-oven and bake at 400 degrees for 20 minutes.

Can’t tell you how happy I am with this recipe.  Do you have favorite bread recipes you’d be willing to share?