Friday, January 15, 2010

Daily Grind: Wheat Bread

As is now readily apparent, I get my love of bread from my mom.  While visiting her last week, we tried out a new artisan bread from the 200 Fast and Easy Artisan Breads Book.

This recipe went together really easy and made some delicious bread. We made rolls, and wheat French bread from this recipe.

Daily Grind: Wheat Bread - 200 Fast and Easy Artisan Breads

4 1/2 C all purpose/bread flour
2 C Whole Wheat flour
2 T instant, or bread machine yeast
1 1/2 T fine sea salt
3 C warm water (~100 F)

Measure out the flour by spooning it into a measuring cup.

Then, add salt and yeast, stirring with a whisk to combine.

Next, add in the warm water (about 100 F),

Stir about 40 strokes using a wooden spoon.  When you're done, the dough should be sticky and stuck together in one lump.

Cover and let rise at room temperature for about 2 hours.

Refrigerate for up to 3 days.

When you're ready to make a bread... (about 1.5 hours before dinner)

1) Flour your hands and the top of the dough.

2) Cut/tear off a hunk the size of a large grapefruit

3) Shape into a loaf or into rolls, as you desire.  Do this shaping very quickly!

4) Allow the dough to rise on a baking stone or lightly greased cookie sheet for about 40 minutes.

5) Preheat the oven to 450 and pull out your boiler tray or a metal pan.

6) When the oven is hot, insert the boiler tray with 1 C warm water into your oven.  Or, place the water in a metal plan and place it on the bottom shelf in your oven.

7) Slide in the bread and bake for 35ish minutes until a nice crust forms.  Refrain from opening the oven to check on the bread... it will let the precious steam escape.

To keep bread fresh (i.e., having a crusty crust), simply place the cut-side down, and cover lightly with a towel.



  1. Homemade bread is really the best thing...since sliced bread. Especially these wheat no-knead kinds! Those rolls look fantastic and you got such a great crumb. I'm going to have to check out that book.

  2. Yummy! I love me a good bread ... as you clearly already know :)

  3. I love homemade bread, and yours looks scrumptious!


  4. Your rolls look really wonderful. I can almost taste them. Pass the honey please :-).

  5. I've tried several of your recipes and have enjoyed all of them. However I do have a question... when you use and uppercase T, does it mean Tablespoon or teaspoon. I always thought an uppercase T is for Tablespoon. This recipe calls for
    2 T instant, or bread machine yeast
    1 1/2 T fine sea salt

    Is this teaspoon?

  6. @Beth

    This recipe makes many loaves of bread -- so yes, T is Tablespoons in this recipe. I believe we got 12 dinner rolls and two loaves of bread from this original recipe.

  7. I have to say, thank you so much for this bread recipe! I live at a higher elevation and bread making is pretty tricky here. I've tried many recipes, along with a bread machine and seldom turn out well. Well, I tried this recipe and I had my doubts just because it seemed too easy. :) I was proven wrong! This is the best and easiest bread recipe I've found that turns out perfectly every time! I also love that you can keep the dough in the fridge for a few days. Thank you again for sharing this!!!!

  8. Let me say first... I am a blog stalker :D I have been reading for over a year but this may be the first time I posted. We love so many of the recipes that we have tried. We grind our own wheat so I was wondering if you thought this recipe would work using only whole wheat flour?? Have you ever tried that??


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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