Whole grain artisan bread with seeds, grains & honey
It’s maybe a year ago that I started baking my own breads and I was terrible at it. I remember my first loaf should have been a whole wheat bread with mediterranean herbs, but that got ruined completely (whoops!). The dough didn’t rise but I let it onto the oven, you probably already know what happened. My bread was as solid as a brick. Too bad (for you ;)) I don’t have any pics of that one. Anyway, I slowly got better at baking breads, but I gotta admit it’s still a bit hit and miss. For me, baking bread is a very relaxing activity, that’s why I keep doing it every now and then. There’s no hurry when baking bread, kneading the dough, watching it rise, kneading it into shape and eventually the lovely smell of fresh baked bread fills the house. I love it!
A little while ago I stumbled across a recipe for a gluten-free artisan bread which could be made in only 5 minutes and should be really easy. Well guess what? It is really easy and it’s (almost) guaranteed your bread will come out perfectly beautiful. I’m not a gluten-free person and usually don’t have any gluten free ingredients at home so I kind of adapted the original recipe to regular whole wheat flower, added some different ingredients but this artisan bread worked out perfectly well.
When I make bread I like to add some seeds and grains to the bread. Yesterday I found out I had flax seeds, I’m quite sure I didn’t buy them so still don’t know where they came from..? (note: ask Renate where the flax seeds came from). So I used these flax seeds, muesli (including raisins) and I put in oats & honey. The result was a healthy whole grain artisan bread full of grains and seeds with a little sweetness. This artisan bread goes perfectly well with this Easy and delicious Peach Jam Recipe! This recipe is enough to make three small loafs of bread, but you can just refridgerate or freeze the dough before letting it rise. Now it’s time for you to try this tasty artisan bread! You’ll have the dough ready to go in 10 minutes and then it’s just waiting for it to be baked.
Have you tried baking your own bread or did you try my recipe? Let me know how you did it in the comments below!
Artisan bread recipe
- 6½ cups (780 grams) Whole grain flour
- 3 tbsp Flax seeds
- 3 tbsp Oats
- 3½ tbsp Muesli
- 4 Tbsp Honey
- 1 Tbsp Salt
- 1 Tbsp granulated yeast (instant yeast)
- 4 cups (240ml) Lukewarm water
- 4 large eggs
- Whisk together the flour, muesli, seeds, oats, yeast and salt in large bowl
- Add the water, eggs and honey and mix with a spoon, then allow the dough to rise at room temperature for approx. 2 hours
- The dough can now immediately be used or you can refridgerate it in a lidded (not air-tight) container and use within 5 days. Or freeze it up to 4 weeks in one pound portions.
- To make a bread take a 1 pound portion piece of dough, make sure your surface is covered in cornmeal (or flour), shape the dough into a ball and smooth the surface with wet fingers. Cover loosely with plastic and let rest for 60 minutes.
- Place a baking stone or baking sheet in the middle of the oven and preheat the oven to 450°F (225°C).
- After the bread is rested make ½ inch ( 1.25 cm) deep slashes with a wet serrated bread knife in a cross-pattern. Slide the loaf onto your baking stone. When using a baking sheet make sure you use a sheet of baking parchment paper!
- Place a cup of water in a boiler tray or in a heat proof cup into the oven to keep some moist in the oven while baking the bread.
- Bake now for 45 minutes untill it is browned and firm. (depending on the size of your loaf baking times require adjustments, so keep a watch on your loaf)
- Cool down the loaf on a rack before eating.