, 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:
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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!
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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!
Healthy Homemade Whole Wheat Bread
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.
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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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Bread Machine 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
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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.With step-by-step pictures and plenty of helpful tips, learn how to make soft whole wheat bread with this easy-to-follow recipe. You can make this bread 100% whole wheat, or you can use a combination of whole wheat and bread flour for a slightly taller, fluffier loaf. It’s wonderfully soft and flavorful either way! If you’re new to working with yeast, reference my Baking with Yeast Guidefor answers to common yeast FAQs.
I know there’s major convenience with store-bought bread, but I encourage you to try making it from scratch at least once. (You might be hooked after that!) This whole wheat bread takes a few hours, but most of the work is hands-off while the dough rises. Fresh-baked bread smells incredible and tastes even better—store-bought sandwich bread just can’t compare! Wait until you smell a slice popping up in the toaster.
I experienced both issues in my initial attempts at this recipe. I found that adding a little acid to the dough helped offset the bitterness, and introducing a preferment “sponge” helped give the loaves better flavor, as well as more height. Obviously whole wheat bread will never be as soft, tender, and chewy as white sandwich bread, but this one comes pretty close with my careful recipe & solutions.
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For the sponge, you’ll use all of the liquid (both the water and milk) and yeast in the dough, plus some of the flour. Mix this all together with a spatula, cover it lightly, and let it double in size for about 60 to 90 minutes.
While this step does extend the total time of the recipe, the sponge is crucial for producing a more complex flavor, and gives the bread a lighter texture. By skipping this step, your bread will be a little flat. (In taste
Once the sponge doubles in size, add the remaining ingredients and begin mixing, which will deflate the air and make way for the final dough.
Soft Wheat Sandwich Bread • Cook Like A Champion
At this point, the process follows my sandwich bread pretty closely. You’ll knead the dough, and if you’re new to bread baking, my how to knead dough post and video can help. After kneading, let the dough rise twice. Lesson you’ll learn today: making a delicious whole wheat bread is not a race. We must have some patience here! (A hard ask when homemade bread is the reward…)
Make the dough: I recommend using a stand mixer with a dough hook attachment (most stand mixers are sold with it). If you don’t have a stand mixer, mix the dough together with a spatula or wooden spoon (and a little arm muscle!).
1st rise (about 2 hours): After you knead the dough, cover it and let it rise in a relatively warm spot. Whole wheat dough requires a slightly longer rise time than white sandwich bread because it’s weighed down with wheat germ and bran.
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Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your greased 9×5-inch loaf pan. (Unlike cinnamon rolls, where you roll up the dough starting with the larger side.)
2nd rise (about 1 hour): Let it rise until it’s about an inch above the rim of the pan. Don’t rush this second rise, unless you want a flat loaf.
Before baking, feel free to top the bread with oats. You’ll need to brush beaten egg white on top of the dough before adding the oats, so they stick. The oat topping is optional.
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This whole wheat bread is phenomenal when sliced and served warm. The exterior is crisp and crusty, and the interior is hearty, yet soft.
You need just 8 simple ingredients to make this whole wheat sandwich bread. It’s soft yet hearty and oh-so-flavorful, and store-bought sandwich bread just doesn’t compare! You can use 100% whole wheat flour, or you can swap in some bread flour for a taller, fluffier loaf. See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence
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