Also, be sure you use new whole wheat flour for this recipe – you’re not going to have lots of luck with 30 year old food storage wheat in this recipe.From top: braided challah, mocha honey loaf, sundried tomato and parmesan cheese bread, rosemary olive bread, flaxseed country loaves. I haven’t tried this recipe with red wheat flour, but I’m guessing it won’t work very well. Both kinds are whole wheat, the but hard white wheat flour will give you a softer, lighter loaf. Whole wheat flour is milled from either red wheat or hard white wheat. One last note – I used hard white wheat flour for this recipe, and I highly recommend it. So you do have to plan ahead to make this recipe, but in return it only takes about 5 minutes of work to get it ready to bake. That means you’ll start by mixing up the ingredients 12-24 hours before you want to bake the bread. You could probably get by with less, but don’t leave it out completely – use at least 1 tablespoon for a nice rise.Īs with the original artisan bread, this recipe uses a very long rise time instead of kneading. I used 3 tablespoons sugar for a nice flavor. And second, I think the wheat flour really benefits from a bit of sweetness. There are two reasons for the addition of sugar: first, wheat bread generally doesn’t rise as high as white bread, so adding in a small amount of sugar helps give the yeast a boost so you don’t end up with a hockey puck. The ingredients are very similar too we just use a bit more water in the wheat version because wheat flour absorbs more water than white flour, and I’ve added some brown sugar as well. If you’ve made the original artisan bread before, you’ll see that the method for this whole wheat version is almost exactly the same. However, if whole wheat bread is what you’re looking for, I can honestly say this is a very nice rustic loaf. It also rises a bit higher with larger air pockets. The white flour version is just a little tastier and a little lighter than the wheat flour version, IMO. I know that might make me a bad human being (I also prefer ice cream to vegetables, any and every day of the week), but that’s the way it is. When it comes to homemade bread, I always prefer the taste and texture of white flour. Now, in all honesty, can I say the whole wheat version is just as good as the original? No. The outside is crusty while the inside is chewy, and it’s really quite pretty.Īnd this version is, of course, made with 100% whole wheat flour, which is great for people trying to make the switch away from white flour. This whole wheat version has a lot of the same great qualities as the white version: it’s a no-knead recipe, which makes it easier than any other bead I’ve ever made (think homemade bread for dummies) and it only takes about 10 minutes of hands on time. But since so many people were interested in a 100% whole wheat version, I did some experimenting and came up with a beautiful 5 ingredient 100% whole wheat artisan bread recipe. Whole wheat flour doesn’t work the same way white flour does, so you can’t simply swap out white for wheat and expect a great result. But one question I’ve gotten asked over and over and over is this: can you make artisan bread using whole wheat flour? My answer, up until now, has been no. It’s so fast and simple and turns out so beautifully that people just love it (myself included). Far and away the most popular post on my blog has been this easy 4 ingredient artisan bread recipe.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |