WHOLE GRAIN ARTISAN BREAD
The rye flour adds a hint of sourdough flavor to this bakery-style wholegrain bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h35m
Yield 12
Number Of Ingredients 8
Steps:
- In large bowl, stir warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour with whisk until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture is bubbly and has doubled in size.
- Stir in salt and 1 1/2 cups of the bread flour, slowly adding additional bread flour as necessary to make dough easy to handle.
- Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
- Line cookie sheet with cooking parchment paper and sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball by tightly pulling edges under to form smooth top. Place on cookie sheet and press dough to flatten slightly. Cover with a clean towel or plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.
- Meanwhile, about 20 minutes before baking, place pizza stone on oven rack. Heat oven to 425°F.
- Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using sharp serrated knife, cut 4 (1/4-inch-deep) slashes on top of loaf then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.
- Bake 25 to 30 minutes or until crisp golden brown and bottom sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.
Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 300 mg, Sugar 0 g, TransFat 0 g
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