Crusty Artisan Bread

 There is nothing better than a slice of  hot crusty artisan bread straight from the oven.  My favorite bakery offers a nice variety of breads, but I gulp every time I make my way to the register.  So, I decided it was time to pull out my KitchenAid and craft a loaf at a fraction of the cost. Plus by making it myself I know exactly what I'm eating. No extra preservatives or other additives--just whole grains, good fats and fiber.  

By using a mixer or food processor you can eliminate all that kneading, making  bread baking fairly quick and easy. Of course quick is a relative term. The mixing is quick--but you still need several hours for the yeast to ferment and the bread to rise.  Once the loaves hit the oven and that mouth watering smell fills your house you'll be hooked.

Ingredients:

2 to 2 1/2 cups whole wheat flour
2 to 2 1/2 cups all purpose flour
1/4 cup oatmeal
1/4 cup ground flax and Chia seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup chopped walnuts
2 cups warm water (110 degrees)
2-1/4 oz pkgs. dry active yeast
1/4 cup honey
1/4 cup canola oil
1 tablespoon salt

Directions:

1. Put 1/2 cup warm (110 degree) water in a small bowl.  Add 1 teaspoon of the honey.  Sprinkle in the yeast and stir together with a fork or whisk.  Let sit until mixture start to foam--about 5 minutes.

2. In the mixer bowl add remaining 1-1/2 cup water, honey, oil, salt, oatmeal and 1 - 1/2 cup all purpose flour.  Mix until smooth. 

Add the yeast, flax and chia seeds, remaining 1 cup all purpose and 2 cups of whole grain wheat flour. Mix with the dough hook, mixing until dough comes away from sides of bowl . Add the remaining flour a little at a time if needed. The dough should form a ragged ball. This should take about 5 minutes.Slowly add the sunflower and pumpkin seed, and chopped nuts mixing until incorporated into the mixture.

Turn onto a floured surface and knead to shape into a smooth ball.  

Place the dough into a greased bowl, cover with plastic wrap, and set in a warm place until the dough doubles in size. (1-2 hours)

Punch down dough. On a floured surfaced cut into two equal portions.  Form each into desired shape (loaf or round.) 

Place on a pan that has been sprinkled with corn meal.
Cover and allow to rise until doubles in size.


















When the dough is ready to bake slice the top 2-3 times about 1/4-1/2 inch deep with a serrated edge knife.

If desired, brush with a beaten egg and cover with additional oatmeal and seeds. (The egg glues the seed to the bread.)

Place in the middle of the oven on a baking sheet or stone.

Bake in a preheated 400 degree oven for about 30 minutes.  How do you know when it's done? I like to use more than just time: the loaves should be golden brown, if you tap them on the bottom they should sound hollow and the internal temperature should read 180-190 degrees F. on an instant read thermometer.  

Have fun with this and remember--the more you do it the better you'll get at it :)  Be creative ! Add your favorite herbs or dried fruit, nuts and seeds. ENJOY!


$$$$ savings:
http://www.thenourishinggourmet.com/2013/05/how-much-do-you-save-by-baking-your-own-bread-52-ways-to-save-money-on-a-healthy-diet.html

For more bread baking tips:  
http://www.breadexperience.com/bread-baking-tips.html