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Whole Wheat Artisan Bread | Healthy Choice

Byamazingfoodstv


Join me in this video as we explore the process of making a delicious and wholesome Whole Wheat Artisan Bread. With minimal ingredients and simple techniques, you can create a crusty and flavorful loaf right at home. Don’t forget to subscribe to my channel for more baking inspiration and tasty recipes!

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Ingredients:

1 tsp activated yeast ≈ 5 grams
2 tsp sugar ≈ 10 grams
1 tsp salt ≈ 5 grams
1 ½ cups of water (110°F) ≈ 355 milliliters
3 cups of whole wheat flour (approximate values)
Whole wheat flour: Approximately 360-375 grams

Instructions:

In a mixing bowl, combine the activated yeast, sugar, salt, and water. Allow the mixture to sit for 5 minutes to activate the yeast.
Add 3 cups of whole wheat flour to the bowl. Mix until all the flour is incorporated and no dry patches remain.
Cover the bowl with a cloth and let the dough rest for 1 hour, allowing it to rise.
Fold in all sides of the dough to release any excess air and enhance the structure.
Proof the dough for an additional 1-2 hours, allowing it to rise and develop flavor.
Preheat the Dutch oven to 450°F (230°C).
Carefully transfer the dough into the preheated Dutch oven, ensuring it is evenly shaped.
Cover the Dutch oven with the lid and bake the bread for 35 minutes.
Remove the lid and continue baking for an additional 3 to 5 minutes to achieve a golden crust.
Once baked, remove the bread from the Dutch oven and let it cool before slicing.

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43 Comments

  8. To my fellow bakers: YouTube videos are a showcase of one's achievements. They are not instructional videos. This is a great example of omitting some KEY TIPs that makes him achieve the air bubbles. One can follow the "directions" implicitly and achieve the same dense, 1 ton, whole wheat loaf. No where does he explain how to achieve such an airy-ideal loaf, even with his skipping the 2nd hour of proofing. Great calming voice and presentation, and thanks for sharing what gear you used to film this. Good luck!

  12. Hi,
    Thanks for this simple recipe. You are working with nearly 100% hydrated dough. It is usually very srticky with so much water. Yours does not appear very sticky. What is your secret? How strong is your flour? It says "all purpose", but it appears to be of much better grade. Right?
    Thanks again.

  29. I just made bread for the first time using this recipe and it turned out great! Its been quite cold here so I used a heater for the first proof and then left the dough overnight in a small room for the second proof. Rose quite nicely and baked well in the oven. Thanks for sharing it 🙂

  34. First: never cut it HOT
    Second: it looks absolutely UNFERMENTED.
    A LOT OF THANKFUL COMMENTS LIKE OH! Thanx, this is my first bread recipe 😂😂😂😂 it’s way better than the supermarket bread. No it’s not! UNFERMENTED mean UNHEALTHY!!

    Try to cook well fermented, healthy bread first than record a video. Pffff

  35. Made bread for the first time following your recipe. Came out looking great. Didn't like the taste that much – but I deduced it was my Asian palette's natural preference for a bit more salt than was recommended! Thanks for this recipe!

  37. can you add nuts??? and if so, would you have to compensate with more water, flour or anything else? or, uhmmm I have no clue. Your bread is my second one I've made in my life, I am excited!! thrilled as a matter of fact!!!

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