Tuesday, January 17, 2012

5 Minute Healthy Whole Wheat Artisan Bread

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Hope your week is going well!

One of my readers requested this recipe,  so here it is Melody!  So far I've made two batches of this artisan bread.
 On my first loaf, all the seeds were burnt and we had to scrap them off.  I have lowered the temperature by 25 degrees and decreased baking time by 5 minutes and my loaves have turned out perfect.
I've made this bread both in my oven and also in my toaster oven with parchment paper on a baking sheet.

This is a great YouTube video by the creators of the 5-minute Artisan Bread.  This video will give you a better idea how to form your loaves.

You may also google King Arthur Flour for a Crusty No-knead Bread using white bread flour only.  I haven't tried this recipe but I'm sure it's good.

Begin with a 6 quart bowl with cover or a food service bucket to mix your ingredients and store dough in the refrigerator.  I am using a gallon and a half ice cream bucket to store my dough.

Last of bread dough from batch to form my final loaf.

1 lb. plus 9 ounces whole wheat flour, about 5 1/2 cups
10       ounces unbleached all-purpose flour, about 2 cups (I buy Hungarian Unbleached for Walmart)
1 1/2   tablespoons dry yeast
1         tablespoon Kosher or sea salt
4         tablespoons vital wheat gluten. 
4         cups lukewarm water (100-110F.  Warm but not hot on your inner wrist.)
           Sesame, poppy, flaxseeds optional

If you don't have a kitchen scale to weigh your ingredients, dip measuring cups into flour canister and level off with a knife.
Put all the dry ingredients into the bucket and whisk together. 
Add water and stir with a long-handled wooden spoon.  I finish mixing using my clean hands to make sure everything is thoroughly incorporated.
Put cover on loosely or cover with plastic wrap and leave on counter for 2 hours. 
Cover tightly and refrigerate dough bucket.  Dough may be used over the next 14 days.

To make bread, reach into the bucket pull out a ball cutting excess dough with a pair of clean scissors.  Quickly tuck the edges under to form a ball or an oval.  It is supposed to look rustic not perfect.  
You can make  a 1-pound loaf or larger depending on your needs.  
Place formed dough onto parchment paper.  Drape with greased plastic wrap or a light tea towel and let rise 90 minutes in a warm place (I use my microwave with the door barely ajar so the light bulb stays on providing a warm environment).

15 minutes before your timer goes off, preheat oven to 425F. (with pizza stone on middle rack, if you have one).  Dough will not rise much during the 90 minutes, but will expand in the oven.  

To prepare dough for baking, gently brush dough with water, sprinkle with seeds.
Cut four 1/4-inch slashes in top of bread dough with a sharp knife.  This help the dough rise during baking.

Place parchment with formed dough onto pizza stone or baking sheet.
On a lower rack, place broiler pan, pour in 1 cup water.  This will help bread get crispy.

Bake bread 25-30 minutes.
Cool 30 minutes on wire rack before cutting bread.
I store bread in a lunch sack to keep it crispy.

My Loaf of 5 Minute Healthy Whole Wheat Artisan Bread

This loaf makes a great bread to serve with your meal.  It's not the best for making sandwiches.  I'll share my favorite sandwich loaf soon.  I'd love to hear your comments or questions. 


Good Luck and Happy Baking!!!


  1. We tried this bread. I could not believe how easy it is, how healthy it is, and how yummy it is. The family loved it! Thanks Julie for sharing!


Your comments and questions are welcomed . . .