Go Back
+ servings
Print Recipe
5 from 3 votes

Artisan Whole-grain Bread

This loaf of whole-grain bread is loaded with nutritious whole grains, soft and moist but still chewy on the inside with a crispy crust. Simple and easy no-knead recipe.
Prep Time15 mins
Cook Time20 mins
stretch and fold 1 hour, rise time 1 hour2 hrs
Total Time2 hrs 15 mins
Course: Breakfast, Side Dish
Cuisine: American
Servings: 24 slices
Calories: 107kcal

Equipment

  • This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
  • Baking Steel
  • large baking sheet without a lip

Ingredients

  • cups flour 567 grams all purpose flour
  • tsp salt
  • 1 tsp yeast instant
  • 1 cup whole grains (plus about 1/3 cup more for coating the outside) see notes for information on whole grains
  • 2 cups water

Instructions

  • To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
  • Mix all the ingredients together with a mixing spoon. The dough will be very rough and shaggy
    rustic bread dough
  • Let dough rest 15 minutes
    stretch and fold technique
  • Make an oil slick on the counter and do 4 stretch and folds at 20-minute intervals as demonstrated in this YouTube Video. Click here.

    stretch and fold technique
  • After the last stretch and fold, place the dough in an oiled bowl and cover with plastic wrap.
    rustic bread dough
  • Let the dough rise until nearly double - about an hour.
  • After the dough has doubled remove it from the bowl and split in half. Form each rustic loaf as shown in the video. click here Much of the gas in the dough should remain in the loaf to give it small air pockets after baking.
    rustic bread dough in a loaf
  • Gently roll the dough in the whole grains to lightly coat the outside of the loaf. Misting the wholegrains with water helps them adhere to the loaf.
    mixture of ancient grains
  • Place loaves on a large parchment-lined baking sheet without a lip. If you don't have one without a lip you can bake the loaves on the baking sheet.
    unbaked whole-grain loaf of bread
  • Loosely cover the loaves with plastic wrap and let loaves rise until nearly double. About 45 minutes. Preheat oven to 450 degrees while the loaves are rising,
    cutting top of loaf of bread dough
  • Just before baking make 3 horizontal slashes with a sharp knife. Mist the loaves with water from a spray bottle.
    misting loaf of bread dough
  • Place loaves on baking steel by sliding them off the baking sheet. Mist loaves every 60 seconds for the first 3 minutes of baking.
    misting loaf of bread dough
  • Bake loaves for 12 minutes at 450 degrees and then decrease the temperature to 400 degrees and bake another 20-25 minutes or until the internal temperature reads 210 - 212 degrees on an instant-read thermometer. If the loaves start to over-brown loosely tent them with foil. If your oven has a hot spot move the loaves around to allow them to brown evenly.
    loaves of artisan whole grain bread

Notes

Whole grains:  I make my own mix of whole grains.  I use what I have handy at the time I make the mix.  I mix together equal parts of any combination of cracked wheat, rolled oats, steel cut oats, hulled sunflower seeds, pumpkin seeds, flax seeds, I love to use the ancient grains farro, amaranth, teff, freekeh, millet, and kamut.  If you can find cracked varieties of the ancient grain use them.  If not I briefly pulse a mixture of ancient grains in the vitamix or blendtec blender to break them up.  This helps them absorb moisture and soften.  If you have only a few of the suggested grain use what you have.  There is no perfect combination.  It is a matter of what you have and what you like.  
Sprinkle about 1/3 of a cup of the whole grains on your work surface to roll the loaves in. You can use more or less depending on how many whole grains you want on the outside of the loaf. Egg wash or a little corn syrup and water(dairy-free) also work well for helping the grains adhere to the loaf. Brush them on, don't put them in a spray bottle.
Notes:  If you don't have a baking steel you can bake the bread on the sheep pan.  The steel will give a crispier crust. 
Visit my websites SHOP MY KITCHEN for small appliances, tools, and hard to find pantry items.

Nutrition

Serving: 1slice | Calories: 107kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 27mg | Fiber: 2g | Sugar: 1g | Calcium: 7mg | Iron: 1mg