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
- In a large bucket or soup pot (like I’m using), combine all dry ingredients.
- Add the water to make a very wet dough
- Cover loosely and allow to rise 2 hours at room temperature
- 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).
- 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.
- 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?