Whole Wheat and Flax Artisan Boule Bread Recipe

Looking for an easy Whole Wheat and Flax Artisan Boule Bread recipe? Learn how to make Whole Wheat and Flax Artisan Boule Bread using healthy ingredients.


Submitted by carlmuck

Makes 36 servings



Adaptation of "Artisan Boule Bread" recipe. Makes 3 or 4 loaves. This is a "slow rise" or "no knead" recipe. Make the dough and let it rise, ferment, grow over a couple of days, pulling off pieces as you like to make loaves or rolls.

Recipe Ingredients for Whole Wheat and Flax Artisan Boule Bread

3 tbsp ground flax seeds
3 tbsp toasted wheat bran
3 cups white flour
3 1/2 cups whole wheat flour
1 1/2 tbsp kosher salt
1 1/2 tbsp dry yeast
3 cups water

Recipe Directions for Whole Wheat and Flax Artisan Boule Bread

  1. You'll need a large bowl, 16 quarts or so, with either a lid (not tight) or a piece of plastic wrap, and a smaller bowl for the yeast.

  2. Place 3 cups of lukewarm water into the smaller bowl add the yeast and a tablespoon or so of flour. Let this stand for 5 minutes or so (long enough to do the rest below). This step is not completely necessary, but dissolving the yeast first (and giving it a little food) does seem to make the first rising happen a little quicker.

  3. Measure out the flour (you can use all one kind of flour if you wish, though 100% whole wheat is very dark) using the "Scoop and dump" method. Simply scoop out the flour using a 1/2 or 1 cup measure and dump it into the bowl, no need to sift, just make sure you've filled your measuring cup.

  4. Add the salt, seeds, and bran to the flour and mix it all together.

  5. Dump the water/yeast mixture and stir until there are no dry ingredients visible. Kneading is not necessary, though you may find it easier to get everything incorporated using your hands and doing a little kneading in the bowl.

  6. Set the dough aside, covered (but not sealed), for 2-5 hours for the first rising. You'll know that this stage is complete when the dough starts to fall in on itself.

  7. At this point you can make a loaf of bread, simply pull off a chunk (roughly 1/3 of the mass), place it on a floured surface knead lightly (2 or 3 minutes) and form a loaf. Set the loaf aside covered with a NON-TERRY cloth and let it rise for an hour or so. In the mean time, pre-heat an oven to 450 deg. with a large cookie sheet inside. (If you have a pizza stone use that.) If you like a crunchy crust, put a baking pan with about 2 cups of water in the bottom of the oven.

  8. After the dough has proofed, sprinkle some corn meal or wheat germ on a the cookie sheet and place the loaf into the oven. Cook for 25-40 minutes (depends on the size of your loaf) until the loaf sounds hollow when tapped (use the back of a large wooden spoon).

  9. Cool the loaf for 10 minutes or so and enjoy!

Categories

Breads, Breakfast, Brunch, Snacks

Nutrition Facts
Serving Size 44.5g
Amount Per Serving
Calories
87
Calories from Fat
5
% Daily Value*
Total Fat
0.5g
1%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
292mg
12%
Potassium
43mg
1%
Total Carbohydrates
17.8g
6%
Dietary Fiber
1.0g
4%
Sugars
0.1g
Protein
2.7g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Very low in sugar
  • High in selenium
  • High in thiamin
  •   Bad points
  • High in sodium
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