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Whole Grain Artisan Bread
Whole Grain Artisan Bread
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Prep Time:
25 minutes
Total Time:
4 hours 35 minutes
Sourdough-flavored wholegrain bread made with rye flour for a bakery-style twist.
Ingredients:
  • 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
Instructions:
  • Combine warm water, yeast, and sugar in a large bowl until yeast is dissolved. Add whole wheat flour and rye flour, whisk until smooth. Cover and let it sit in a warm place for 1 hour until the mixture is bubbly and doubled in size.
  • Mix in the salt and 1 1/2 cups of bread flour, gradually incorporating more flour until the dough is smooth and manageable.
  • On a lightly floured surface, knead the dough for 10 minutes until smooth and springy. Grease a large bowl with oil and place the dough in it, turning to coat all sides. Loosely cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour until doubled in size. The dough is ready when an indentation remains when touched.
  • Line a cookie sheet with parchment paper and sprinkle with cornmeal. Use your fist to gently deflate the dough. Shape the dough into a round ball by tucking the edges under until smooth. Place on the cookie sheet and press to flatten slightly. Cover with a greased clean towel or plastic wrap and let rise in a warm place for 45 minutes or until doubled in size.
  • About 20 minutes before baking, preheat oven to 425°F with the pizza stone inside.
  • Sprinkle a teaspoon of bread flour over the dough through a small strainer. Use a sharp serrated knife to make four shallow slashes on the top of the loaf, followed by four diagonal cuts to create a crisscross pattern. Transfer the dough and parchment paper from the cookie sheet to the pizza stone.
  • Bake for 25 to 30 minutes until beautifully golden brown and the bottom makes a satisfying hollow sound when tapped. Let cool completely on a rack for about an hour.

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