Whole Grain Master Recipe from Healthy Bread in Five Minutes a Day
by Jeff Herzberg and Zoë François
- 5½ cups whole wheat flour
- 2 cups all-purpose flour, unbleached
- 1½ T granulated yeast
- 1 T Kosher salt
- ¼ cup Vital Wheat Gluten
- 4 cups lukewarm water
The basic idea is to combine all of the dry ingredients, then add the water, mixing with wet hands if necessary to incorporate all the last bits of flour. Next the dough rests at room temperature for 2 hours, and then overnight in the fridge. The next day, you pull a piece off, form a loaf, let it rest for 90 minutes, and then bake it right on the baking stone for approximately 30 minutes at 450 degrees. Most recipes suggest adding a cup of water to an oven safe tray on an alternate rack from the bread, just after you put in the loaf. This helps create a moist bread.
You can find complete recipes and a lot more on the authors’ website, artisanbreadinfive.com, including information on their latest book, Artisan Pizza and Flatbread in 5 Minutes a Day.