Yield: (14) slices
Hydration: 65%
Ingredients:
Flour: 500g
Salt: 8.5g
Active Dry Yeast: 7g
Water: 325g (100°-110°F)
Brown Sugar: 16g
Quick, Whole Wheat Artisan Bread
Directions
Dough:
- Mix Water (100°-110°F) with Yeast and Sugar.
- Once mixture is frothy add Flour and Salt
- Mix on low for 5-8 minutes.
- Place in a lightly oiled/greased bowl (covered).
- Proof in oven with light on for 2 hours. (punch dough down halfway through)
- When done proofing, preheat pot in oven for 30 minutes on 425-450°F.
- Place loaf on sheet pan with parchment paper lightly floured.
- Remove pot from oven, transfer dough and parchment paper into the pot, cover pot with lid.
Baking Instructions:
- Bake for 30 minutes. Do not open the oven or lift the lid off.
- Remove lid and bake for another 10 minutes. When done take bread and pot out of oven.
- Place bread on wire rack to cool.
- Don’t cut bread until it is completely cooled.