No-knead artisan bread is the best! It is so satisfying and easy! I love that I don’t have to get my hands too dirty or my counter-tops!
This is our almost-every-other-day-bread that I make for my family. Marie my sister, gave me her recipe and showed me how. Before then, I was always a bit nervous using yeast. Growing up, I let her be the one that made breads with my mom 😉 Luckily, I have her help now!
I do notice that my bread never quite turns out like hers, but it is still yummy. It may be our ovens? For all you bread-making-buffs, if you have any tips or suggestions, you can share!
Mix yeast, salt, warm water together until yeast granules are dissolved. Set bowl aside and allow the yeast, mixture to activate until it is bubbly or foamy. Usually between 5-15 minutes.
Add three cups whole-wheat flower to yeast mixture.
Stir until dough has come together.
Place a towel over the bowl and set the dough to rise for 1 hour or until dough has doubled in size.
With slightly floured hands and floured baking pan, remove dough and place onto a cookie sheet.
I like to form my bread into a french-bread-type-loaf, but you can easily make your loaf round.
Allow bread to rise again for 30 minutes or so, depending on how fast it rises.
Once loaf has risen, take a sharp knife and make slight slices down the loaf.
My bread is no where near as gorgeous as my sisters, but it is mighty tasty!
Slice, spread butter and serve with tea 😉
Growing up, I have happy memories of eating warm bread on a September day. I want to recreate those happy memories for my family now. If you are a little bit nervous making bread or using yeast, just go for it, at least in this recipe, you don’t have to get your hands too dirty 😉
Whole Wheat Artisan bread
3/4 Tablespoons Yeast
1/2 Teaspoon Salt
1 1/2 Cups Warm Water
3 Cups of Whole Wheat Flour, or Regular White Flour.
I bake my bread at 350 F. But that is because my oven is a little too hot, the original recipe says 375 F. So keep an eye and your bread and make sure your oven is not like mine so it doesn’t cook too fast. Once my loaf is nice and golden do I consider it done. If I am a little unsure if it is fully done in the middle, I turn over the bread and allow the bottom to cook for a few minutes.
I do try to allow my bread to fully cool, but that can be a bit difficult when I am wanting to eat warm bread