This may be the easiest bread recipe you will ever make! In about 5 to 10 minutes, by simply mixing together 6 simple ingredients – you are on your way to creating fresh artisan bread that not only tastes amazing – but has ZERO preservatives!
No need for kneading – no need for a fancy bread machine – just mix it up, give it about an hour to proof – pop it in the oven and you’re a bread maker! This recipe makes enough for three loaves.
We bake them all – and keep one for now, and freeze the other two.
An added benefit of this bread is that is has proven to freeze really well for us. This is a mixed wheat and white flour recipe.
We have tried it using a little more wheat, but it really seems the ratio below is the perfect mixture of the two. Not only is it a great everyday bread – but it has become our go-to bread for making home-made garlic toast and croutons!
4 1/4 cups of all-purpose flour
2 1/4 cups of wheat flour
3 cups of warm water – (warm to the touch – about 90 to 95 degrees)
1 1/2 tablespoons of kosher salt
1 1/2 tablespoons of granular yeast
1/4 teaspoon of black pepper
Artisan Bread Recipe
- 4 1/4 cups of all-purpose flour
- 2 1/4 cups of wheat flour
- 3 cups of warm water - warm to the touch - about 90 to 95 degrees
- 1 1/2 tablespoons of kosher salt
- 1 1/2 tablespoons of granular yeast
- 1/4 teaspoon of black pepper
In a large bowl, add the wheat flour, white flour, pepper, yeast, and salt and mix.
Slowly pour in the warm water and mix ingredients. Don't feel the need to work your dough at all - just mix for few minutes and you are done!
Cover the bowl with plastic wrap and let the dough work its magic for about an hour or two. Place the bowl in the warmest area of the kitchen to aid in rising.
Divide the dough into three even sections and form each into a ball. Place on a pizza stone or a baking pan that you have dusted with a little flour to prevent from sticking. Dust the outer edge of each dough ball with a light coat of flour to prevent sticking.
Cover the dough on the pan or stone with a towel and let rest for about 20 to 30 minutes.
Preheat oven to 450 - and right before placing in the oven - take a sharp knife and make a couple of slits in the top of the loaf. the purpose is to allow the moisture to escape as it bakes - but if you want, you can get fancier with the design on the top 🙂
Bake for 30 to 35 minutes.
We can usually bake two at a time on a large stone - and put the third in after that to bake. One final hint - if you place a pan of water on the rack below the baking bread - it helps the bread stay moist and bake even.
Recipe courtesy of Old World Garden Farms