What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 whole wheat artisan bread recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Whole Wheat Artisan Bread Recipe
4 Ingredient Whole Wheat Artisan Bread
No-Knead Whole Wheat Bread
Easy Whole Wheat Artisan Bread
Whole Wheat Artisan Bread
Whole Wheat Artisan Bread w/ Pumpkin Seed & Flax (Easy, No-Knead)
Whole Wheat Artisan Bread in 5 Minutes a Day
Whole Grain Artisan Bread
No Knead Whole Wheat Bread
Ken Forkish’s Overnight 40% Whole Wheat Bread
Foolproof Whole Wheat Artisan Bread
100% Whole Wheat Artisan Loaf – Easy, No-Knead, No Prep
Light Whole Wheat Sourdough Bread
Pretty Whole Wheat Oatmeal Honey Bread
Whole-Grain Artisan Free-Form Loaf
Molasses Wheat Artisan Bread
Whole Wheat No Knead Bread
Very Easy No-Knead Wholemeal /Whole Wheat Artisan Bread
Whole-Wheat Walnut Artisan Bread
Multi-Grain Bread
What is the difference between artisan bread and regular bread?
In mass-produced bread, there is very little fermentation built into the process which results in a more closed-cell structure. Artisan bread, on the other hand, often has a much more open and airy look to it since the bread rises from fermentation rather than the kneading process.
What is the secret to making good artisan breads?
Many bakers agree that the ideal room temperature for bread dough to rise is between 70° and 75°. If you’re baking in a kitchen that is cooler than 70°, you can easily raise the temperature of your dough by using warm or hot water (or milk)—or just let it rise a little slower, which will improve your loaves.
What makes a bread an artisan bread?
Artisan breads are characterized by their lean formulation (i.e. low sugar and fat level), little to no use of dough conditioners (except for enzymes used for dough strengthening and crumb softening), and high or low hydration levels (depending on shape and spread desired by the baker).
Why is my whole wheat bread so dense?
The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.
What is the best flour for artisan bread?
Best for Bread: Bob’s Red Mill Artisan Bread Flour
Bob’s Red Mill’s Artisan Bread Flour is ideal for bread of all types, including sourdough, baguettes, and rustic loaves, as well as pretzels, bagels, and more, because of its high protein content.
Is homemade artisan bread healthy?
Is Artisan Bread Healthier than White Bread? There have been studies showing that artisan bread (defined in the study as “bread that is produced using traditional methods and ingredients”) showed no difference nutritionally and the bread showed individual results.
Why do you add milk to bread dough?
Milk is used to add flavor. It enriches the dough and gives the bread a creamy color, soft crumb and a golden crust.
What does adding vinegar to bread dough do?
Vinegar is a mild acid that helps break down the starches and proteins in your bread. It changes the pH levels of the batter. Adding it to your bread dough can help with good rise, moist crumb, airy texture, and it also enhances the flavour.
What makes bread moist and fluffy?
By introducing fat, such as butter, oil, lard or vegetable fat we will get softer results. Fat lubricates and tenderises the gluten to keep it moist and make it chewy. They reduce the browning temperature, which shortens the time it takes for the crust to form.
Is artisan flour the same as all purpose flour?
When you’re striving to create a rustic artisan loaf of bread, you want big air pockets, making bread flour an ideal choice. How is it different from all purpose flour? Bread flour simply contains a higher amount of protein than all purpose flour. All purpose flour is designed to make fine cakes and chewy breads.
Does artisan bread taste different?
Artisan bread is superior in taste, texture, appearance and aroma to its mass produced counterpart.
Why is artisan bread so expensive?
Many in the industry feel it is the job of bakers to educate consumers about the value and benefits of artisan bread, and explain why the higher price charged is a result of factors such as economies of scale, paying skilled staff a fair wage, use of high-quality ingredients, and longer fermentation time.