100% Whole Wheat Artisan Bread Dough in 5 minutes

I’m like the little red hen. Who will help me bake my bread? Thankfully, I’m hooked on making easy bread from Artisan Bread In 5 minutes and it helps me. I also have one to give away in my freezer cooking class beginning tomorrow at BBC.

I simply mix up the ingredients in a plastic shoe box and let it sit out for 2 hours (no kneading, just stirring, no kidding). Then I stick it in my fridge and wait until the urge hits me.

Oh, the urge hit me 2 days later, which is today, aren’t they calling for snow and ice? I’ve got my vegetable soup in the crockpot and I’m making 2 loaves of Artisan bread to take a Cubscout potluck tonight.

I always use my favorite white whole wheat flour.

Remember it sat in my fridge for 2 days (it has a week shelf life). I pinched off two grapefruit size pieces, smoothed it somewhat by turning the folds under the loaf. Then I stuck it on my baking stone dusted with cornmeal.

It sits out for an hour and half or more. Then I slash it three times with a sharp knife and bake it. I baked mine at 3 p.m.for 30 minutes at 450 degrees.

And this is what it looks like on the cooling rack. Yummy, healthy whole wheat bread.

Here’s the dough recipe. 100% whole wheat bread with olive oil

7 cups white whole wheat flour

1 1/2 tablespoons granulated yeast or 2 packets

1 tablespoon kosher salt

1/4 cup vital wheat gluten (you need this for the rise when you use ww flour, you can find it in the specialty flour section of Ingles)

3 1/2 cups lukewarm water

1/2 cup olive oil

This makes at least four 1- pound loaves. Bake for 30 minutes at 450. See the specifics above.

I’m trying this dough with meatball calzones tomorrow. Join me, okay?

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Comments

  1. Hi, just put it in the oven…. I use white whole wheat all the time, so it’s nice to have a recipe that had already been tested. I tried the artisan bread once before and subbed WWW but it came out a little dense, but good. That recipe didn’t involve olive oil. I like things simple so your baking is simpler too. Can’t wait. Have you ever tried freezing this dough? My son and daughter-in-love are having their first baby, and I want to do some freezer cooking for them. So the new mama has meals to go. They live in Chicago and I live in NY, so I will be prepping when I get out there. Dough in the freezer could be great. The loaf in the oven I am baking off after the rise w/o refrigerating. I did let it sit on the stone another 20-30 min. Hope it comes out alright. Thanks for all your hard work.

    • The dough will work from the freezer, but it I think takes more time to let it thaw and then sit out for a long while since it’s been so cold. I prefer to either bake the loaves ahead and then freeze (my favorite) or have the dough mix ready to go by adding water and oil. Then it’s easy to work with either at room temp or refrigerated for a a few days. Let me know which you prefer and/or ideas you may need for baby meals. I like braids, cinnamon rolls, ham and cheese pinwheels, cinnamon swirl bread and just regular sandwich bread to have on hand. It’s so kind of you to think ahead for your daughter-in-law, she is blessed.

  2. Cynthia M. says:

    Hi! I just made this again, and I have to end up adding at least 1/2 cup water(or more) to get it mixed, even then I couldn’t get all the flour in the corners. It raised well but had little dried flour pieces on top. I even got the shoebox being it fit in their so well. Do you have a picture of what it looks like after you mix it and before it rises? I get a good rise, so I am hoping my this batch isn’t as dense as the last. Do you have a picture anywhere of it sliced open? Thanks…

    • http://momonamission.me/?p=1025; it does have to be mixed well; you can use your stand mixer and then move it to the box to rise to prevent the dough pieces. I’ve had it too when the weather is quirky and I’m in a hurry to mix. I hope this helps.

    • Cynthia, I thought of another tip. The dough should be wet and looks quite sticky, to keep those dried pieces out. You have to compensate my refrigerating and generously sprinkling with flour when you’re working with it. 100% whole wheat is a little trickier and really needs vital wheat gluten to help with the rise and not be dense after baking. Half ww and all-purpose does much better rising and does not need vital wheat gluten. Enjoy your bread.

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