artisan breads revisited

This week I revisited the concept of baking artisan breads by replacing some of the flour with whole wheat flour. Oh flax seeds, where have you been all my life? Jeff and Zoe, the authors of Artisan Breads in 5 Minutes a Day have now released a follow-up book to their first best seller called Healthy Bread in 5 Minutes a Day. Check it out and enjoy! Oh, and I have been using the King Arthur Whole Wheat flours and the vital gluten they recommend. The loaves are delicious and the texture is perfect.

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Comments

  1. KellyH says

    Hi Karen!

    I tried the Artisan Bread again, I bought a bucket and a pizza peel. It turned out much better this time. I’m going to try some with whole grain flour this week maybe.

    It’s a neat concept, and doesn’t take much time.

    Kelly

  2. says

    Hi Kelly,

    I have gotten several of these neat containers at Wal-Mart to store the dough in the fridge. They are the ones you are supposed to use for dry cereal…tall and with a small opening for pouring. But they work great, don’t take up as much fridge room, and I leave the cover of the opening up a tad so the gas can still escape from the container.

    the whole wheat is delicious. I think it does need the vital gluten, though, to really make it rise well. Let me hear how it works out.

    BTW, I did a demonstration at my Toastmaster’s meeting the other night and the men were thrilled to eat the finished product but even more thrilled to each have miniature round loaves of dough to take home and bake. And I thought homeschoolers were easily entertained….guess it is true for guys when they are 80, too! 🙂

  3. says

    Finally diving into bread again. . . I figured the first day of school (summer term) was a good day to have as my first day of bread baking. Yum! Do you have the HBin5 book? You know the picture of the long, thin loaves with cherry tomatoes on them? Mine turned out JUST like that! *grin*

    I’m still stocking my kitchen in our temporary-until-next-spring home. I don’t have cinnamon yet. If I did, though, we’d be having some yummy cinnamon breakfast bread tomorrow!

  4. says

    TG, my mouth is watering! I do have that book and everything I have tried so far has been wonderful. Our favorite is to take the basic whole wheat recipe and replace about 1/4 cup of the water with honey. I then did an egg wash on top of the risen loaves and sprinkled with flax seed. using really good flour, like King Arthur’s for the white flour as well as the vital gluten has made the best whole wheat loaves I have ever made. Amazing!

    Keep me posted on what other recipes you try….it always inspires me when others bake and tell me about it!

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