Whole Grain Artisan Bread Recipes

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SEVEN-GRAIN BREAD



Seven-Grain Bread image

Flavorful and slightly chewy, this lovely loaf is the best thing to come out of her bread machine, attests Lise Thomson of Magrath, Alberta. "We like to start our day with a nice warm slice full of good-for-you-grains."

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1-2/3 cups water (70° to 80°)
3 tablespoons nonfat dry milk powder
2 tablespoons shortening
2 tablespoons honey
2 teaspoons salt
2-1/2 cups all-purpose flour
1 cup whole wheat flour
3/4 cup five-grain cereal
1-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 26g carbohydrate, Fiber 2g fiber), Protein 4g protein.

NO-KNEAD WHOLE WHEAT BREAD



No-Knead Whole Wheat Bread image

My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must!

Provided by Gemma Stafford

Categories     Breakfast/Brunch     Dinner     Lunch

Time 1h15m

Number Of Ingredients 6

2 cups (10oz/284g) all-purpose flour, (plus extra for dusting )
1 cup (5oz/142g) whole wheat flour
1/2 teaspoon instant yeast or 1 teaspoon of Dry Active yeast *
1 1/2 teaspoons salt
2 tablespoons honey
1 1/4 cups (10 floz/282ml) water

Steps:

  • Make the dough: In a large bowl whisk the flour, whole wheat flour, yeast and salt.
  • In a separate bowl, combine the honey and water. Add the water mixture to the dry ingredients, and stir until you form a ball of dough and it cleans the bowl (see video above). If your dough seems very dry, add more water (do this 1 tablespoon at a time) until desired consistency is achieved.
  • Cover with plastic wrap. Let the dough rise for 18-24 hours at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about double in size.
  • Once the dough has proofed knock the air out with your hands.
  • Shape the dough by transferring onto a lightly floured surface. Fold the dough in half and then fold it in half again. Shape the dough into a ball by tucking the sides underneath itself.
  • Place the dough on a lined baking tray seam side down. Cover with cling wrap and a kitchen towel and proof for roughly 45 minutes -1 1/2 hours depending on how warm your kitchen is. You will want it to have doubled in size. (Note: Watch the above video on how to proof in a bowl)
  • Once the dough has risen a second time, score the top with a blade or sharp knife. Bake it off at 400oF (200oC) for roughly 50-60 minutes. ( Watch for baking bread tips https://www.biggerbolderbaking.com/7-common-breadmaking-mistakes/)Want to bake this bread in a dutch oven? I put it in at 450oF (225oC), then immediately turn it down to 400oF (200oF) and bake for 30 minutes with the lid on. Then remove lid and bake for the remaining time.
  • Once the bread has formed a crisp golden crust you can transfer it to a wire rack and allow to cool completely to room temperature before slicing. Another tip to tell if it is fully bake is if you tip the base of the bread and it makes a hollow sound.
  • Cover and store at room temperature for up to 3 days. This bread also freezes really well.
  • * Dry Active Yeast needs to be sponged before use. This means allowing the yeast to hydrate in the tepid liquid you are using in your bread. It will form a sponge which you stir through before adding to the flour, this will ensure success.

Nutrition Facts : ServingSize 1 slice, Calories 122 kcal, Carbohydrate 26 g, Protein 3 g, Sodium 18 mg, Fiber 1 g, Sugar 3 g

WHOLE GRAIN ARTISAN BREAD



Whole Grain Artisan Bread image

The rye flour adds a hint of sourdough flavor to this bakery-style wholegrain bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h35m

Yield 12

Number Of Ingredients 8

1 1/4 cups warm water (110°F to 115°F)
1 teaspoon regular active dry yeast
1/2 teaspoon sugar
1 1/2 cups whole wheat flour
1/2 cup rye flour
1 1/2 teaspoons salt
1 1/2 to 1 3/4 cups bread flour
1 teaspoon cornmeal

Steps:

  • In large bowl, stir warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with whisk until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture is bubbly and has doubled in size.
  • Stir in salt and 1 1/2 cups of the bread flour, slowly adding additional bread flour as necessary to make dough easy to handle.
  • Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
  • Line cookie sheet with cooking parchment paper and sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball by tightly pulling edges under to form smooth top. Place on cookie sheet and press dough to flatten slightly. Cover with a clean towel or plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.
  • Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 425°F.
  • Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using sharp serrated knife, cut 4 (1/4-inch-deep) slashes on top of loaf then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.
  • Bake 25 to 30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 0 g, TransFat 0 g

TOP 10 SOURDOUGH BREAD RECIPES, PLUS RYE SOURDOUGH



Top 10 Sourdough Bread Recipes, plus Rye Sourdough image

A homemade rye sourdough bread recipe, made with active sourdough starter. Plus, 10 more tasty sourdough bread recipes for home bakers!

Provided by Amanda Paa

Categories     Sourdough

Number Of Ingredients 7

55 grams active sourdough starter
280 grams slightly warmer than room temperature water, (about 80 degrees F)
15 grams honey
100 grams fine rye flour
260 grams bread flour
40 grams whole wheat flour
7 grams fine salt

Steps:

  • Before beginning, it will be helpful to watch these SHORT VIDEOS to see me make this bread so you see that the dough will be stickier than normal, but it will come together - you just have to trust!
  • Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
  • Autolyse: let dough sit for one hour, covered and undisturbed.
  • Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
  • After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
  • Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
  • At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
  • Then shape your dough, using this method as a guide.
  • Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not quite double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
  • Time to bake. Preheat your oven to 500 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.
  • Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
  • Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
  • Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

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  • Combine ingredients in a large bowl (Note: The bowl needs to be covered tightly with plastic wrap -- I try to remember to make my dough in a steel or glass bowl because I have issues with plastic wrap and plastic bowls. Then again, plastic wrap hates me). It won't look perfect and that's perfectly okay.
  • Cover tightly with plastic wrap and let sit on the counter for 12-18 hours. Dough will rise nicely but still be sticky.
  • When the dough has risen, preheat the oven and a dutch oven (or any casserole dish with a tight fitting lid) to 450 degrees F. Make sure that your dutch oven preheats for 30 minutes.
  • On a floured surface, turn out dough and shape into a ball. Cover lightly with plastic wrap or towel and let rest while your dutch oven preheats.


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  • To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
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  • Soaking the add-ins (1 hour) In a small bowl, combine 1/4 cup oats, 1/4 cup quinoa, 1/4 cup sunflower seeds, and 1/4 cup water. Let sit for 1 hour.
  • Mixing the dough and letting it rise (2 hours) In the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast.
  • With a standard mixer paddle (or a large spoon), mix in 1 1/2 tablespoons kosher salt, 4 cups all purpose flour, 1 cup rye flour, 1 cup wheat flour, and the soaked oats and seeds. Mix only enough to combine; do not knead or overwork the dough. If necessary, use your hands to make sure all ingredients are incorporated.
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  • Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
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  • Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all.
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  • Pour in the room temperature water and stir until a uniform dough comes together. You may need to use your hands. Form the dough into a rough ball and place it in the bottom of the same bowl you made the dough in. Cover the bowl with plastic wrap and let it sit on the counter for 12-18 hours. I usually make the dough in the evening and let it rise overnight while I sleep.
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