Multigrain Home Baked Artisan Bread…Made with Love!
Chef Robert Lewis, the Happy Diabetic, loves to create healthy, great-tasting dishes that are easy to prepare. Be sure to check out happydiabetic.com for more nutritious and delicious recipe ideas.
Ingredients
One loaf Two loaf
Mix all dry ingredients together (not the water)
500g bread flour 1000g bread flour
190 whole wheat 380g whole wheat
100 rye flour 200 rye flour
25 wheat bran 50 wheat bran
25 sunflower Seeds 50 sunflower seeds
15 flax 30 flax
25 oats 50 oats
17g salt 34g salt
Active Dry Yeast
4g yeast 6-7g Yeast
Water temp- 100-110
550g Water Apx. 1000g Water Apx.
The Raft
Water temp- 100-110
100g 300g
4g Yeast 6-7g Yeast
1/2 T sugar/honey 1 T sugar/honey
Procedures
1. Mix all the dry ingredents in a large bowl or tub.
2. Mix in a small bowl the warm water, sugar/honey and yeast and let sit covered for apx. 10 min. A “raft” will form on top of the water.
3. Add the remaining amount of the water to the raft mixture and add it to the dry ingredients. Mix with you hand until all the flour and water is incorporated. (no dry spots of flour seen)
4. Cover and let sit for 30 min.
5. After the first 30 min do 4 stretch and folds.
6. Do that for a total of 3 sets of stretch and folds every 30 min.
7. Place the dough covered in a warmish enviroment until it doubles in size. Depending on your kitchen this might take 1-2 hours.
8. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom
9. Form the dough in a nice round ball. See the Seed and grain Topping process below
The dough is ready to place into the lightly floured banneton basket when it doubles in size. . No seeds- place the dough in a floured basket (seem side up) to rest and proof for 45min. to 1 hour. After 30min place your Dutch oven with the lid on in the oven and pre heat 475 degrees.
9. Flip the dough right on to a piece of parchment paper. Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough.
10. Place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid. Bake for 25 minutes. Remove the lid and bake until deeply golden brown, about 5-8 minutes more. Carefully remove the artisan bread, and place it on a wire rack to cool for at least 20 minutes before slicing.
Seed and grain Topping
Old fashioned oat meal, salted sunflower seeds, and salted pumpkin seeds.
About ¼ cup each or whatever ratio you prefer.
1. Damp wet a kitchen towel. when you have your dough rounded, roll the smooth side onto a plate with the seeds and place in to the basket seed side down- Let proof for apx. 45min. to 1 hour
2. After 30min place your Dutch oven in the oven and pre heat 475 degrees.
3. Place the dough seed side up on parchment and throw a couple of ice cubes (for a nice steam effect under the parchment. Cover and cook for 20 min. Finish then 5-8 min. uncovered.
CHEF TIPS
Bread flour — while you can use all-purpose flour if you do not have bread flour, I highly recommend using bread flour 12% for this artisan bread as the higher amount of protein in bread flour produces a more robust and chewier bread.
Instant yeast — always double-check that your yeast has not expired! I’m using instant yeast for this bread recipe, so I don’t have to dissolve the yeast in water first.
Salt — do not skip out on the salt as it adds flavor to your bread. I use sea salt or kosher style.
The bread should be light and fluffy inside with a beautiful hard crust on the outside. The internal tempter should be at least 180 degrees.
When it comes to bread baking, I only like to use a gram scale for its precision.
You should also transfer the loaf to a sheet of parchment paper before transferring it into the dutch oven pot. It makes it easy to place into the Dutch oven and to remove it.
It is not advised to do this in a stand mixer as it will tear the dough too much, relapsing the gluten strength.
Make sure to check your water temperature before adding it to the dry ingredients. If the water is too hot, you risk killing the yeast. However, if the water is too cold, it won’t activate the yeast. 110 degrees is ideal.
Do not skip the parchment paper as it helps you move the dough in and out of the dutch oven. It also prevents the bread from burning and sticking to the bottom of the pot.
Avoid adding too much flour to the dough by measuring your flour correctly with a scale! Adding too much flour to the recipe is the most common mistake leading to dense bread. Mix all the dry ingredients with a wire wisk to fully incorporate.
Make sure you are using a large enough bowl for the dough. The dough should double in size as it rises.
Make sure you’re using a large enough Dutch oven as the bread rises as it bakes.
Don’t worry too much about making sure the dough is perfectly round. Since it’s artisan bread, it’s meant to look a little rustic. Any uneven bits give you more crispy ridges.
WHAT CAN I ADD TO THE DOUGH?
This artisan bread is very easy to modify. Mixing in fresh herbs or dried herbs, garlic, shredded cheese, dried fruit, chopped nuts, or sprinkling extra flaky sea salt on top make this bread “your own”
WHAT IF I DON’T HAVE A DUTCH OVEN?
If you do not have a Dutch oven to bake the bread in, you can use a sheet pan, pizza stone, or even a roasting pan. A Dutch oven is ideal as the lid that traps the steam released by the bread as it bakes, giving you a crustier exterior.
HOW DO I STORE THE BREAD?
Allow the finished bread to fully cool before wrapping or placing into a freezer bag. Storing it in the freezer for up to 3 months is fine. Thaw overnight before enjoying.
1/17/2024
Nutritional Information for 1slice serving:
calories: 153kcal, carbohydrates: 27g, protein: 5g, fat: 4g, saturated fat: 2g, cholesterol: 8mg, sodium: 296mg, potassium: 137mg, fiber: 7g, sugar: 5g,
Recipe by The Happy Diabetic Chef http://www.happydiabetic.com
