, 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:
Whole Wheat Bread Food Sketch Separated On White. Vector Drawing Of Leavened, Usually Known In Europe, Usa. Food Illustration Series Stock Vector Image & Art
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!
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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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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.
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