Wednesday, January 18, 2012

Super Easy Whole Wheat Artisan Bread

Another great recipe from Jeff Hertzberg and Zoe Francois.  This is not for the gluten-free or wheat free folk.

Here's the link to watch a video at the bottom of this Amazon listing:


5 1/2 cups whole wheat flour (today I used Bob's Red Mill W/W pastry flour since it is what I had on hand)
2 cups all purpose flour
1 tablespoon kosher salt
1 1/2 tablespoons yeast
1/4 cup vital wheat gluten
4 cups luke warm water


Let rise 2 hours. Refrigerate overnight.

This morning I pulled the dough out, let it set out about an hour or so. Formed into round loaves. Set on parchment paper.

Let rise about 40 minutes. Cut the top. Brushed with 1/2 and 1/2 and sprinkled with sesame seeds.

Transfer the bread, still on the parchment paper to a hot baking stone in the oven.  Bake 450 for 25-35 minutes.

Peel off parchment paper, slice, butter and enjoy!

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