Artisan Bread is my family’s favorite. It requires no kneading but takes a sitting time that traditional breads
do not need. But when you let bread sit it is healthier for you to eat. You know they say all grains should be soaked, soured or sprouted. I hope you enjoy this recipe as much as we have.
The three loaves to the left are show some variation in what you can do. In the top loaf to the left I used whole spelt flour. The other 2 are whole hard white wheat flour. I buy the grain and grind it myself using a WonderMill Grain Mill. I split the Whole wheat recipe and baked one in my french bread supperstone pan and the other I baked in a traditional glass baking pan without a lid. when baking without a lid the top gets a little darker than I like so I usually use a lid on my pans. I usually use 1 cup of unbromated white flour in each loaf to make it lighter.
These can also be baked in a dutch oven if you do not have a stone pan with a lid. The loaves are large and especially tasty with cheese.
- 1 1/2 c Water
- 1 1/2 c Flour (spelt, einkorn, wheat, white, what ever kind you want to use) I like to mix spelt with a small amount of white unbromated flour.
- 1 c Natural yeast start
- 2 T Honey
- 1 1/2 T Sea Salt ( I like Himalayan Pink Sea Salt) (get it here)
- 3-3 1/2 c Spelt flour or 4-4 1/2 c Wheat or white flour
- I begin making this the day before I want to bake it. Feed the start in the morning. then that evening Use a large glass bowl and add the water, starter, and the 1 1/2 c flour. If using whole grain flour sift it to remove some of the bran to make a lighter loaf. Whisk together. Cover with a towel and let sit for at least 20 min or up to 2 hrs. Then add the honey and salt and whisk again. Add the remaining flour. Stir with a heavy plastic spatula until a dough is formed. The dough should be only slightly sticky. if it is too sticky you can add a little more flour. Let sit for 15 min. and then stretch the dough and fold it over itself. and let sit again for 15 min. Repeat this step 3 times. cover with plastic wrap and let sit overnight. The next morning remove the dough from the bowl and shape to fit your lightly greased pan. I use a stone baking dish with a lid. These come in various sizes and shapes. I have two, one is from Pampered Chef and the other is a Superstone. You could also use a dutch oven. Let rise for 1 1/2 to 2 hrs or until doubled. When the bread is ready preheat the oven to 450 degrees and bake for 40 min.
- When using different types of flour you may have to adjust the amounts because some flours absorb more water than others. Spelt and Einkorn absorb less water.