Light Whole Wheat Bread

This is another one of the recipes from Artisan Bread in Five Minutes a Day. I have to say, I have been having trouble with some of the recipes I’ve been trying recently. However, I had no problems with this recipe. The dough was the right consistency and there were no problems getting the dough to rise.

I used the first bit of dough for Sun-Dried Tomato Alfredo Pizza with Chicken, Mushrooms, and Spinach last night (which was fantastic, by the way). This afternoon after Sis got home from a run she decided to forgo her favorite bread she brought back from her recent trip to Whistler, to try a slice of this bread.


  • 3 c. lukewarm water
  • 1 ½ T. instant yeast
  • 1 ½ T. Kosher salt
  • 1 c. whole wheat bread flour
  • 5 ½ c. unbleached all-purpose flour
  • Whole wheat flour


  1. Mix the yeast, salt and water in a large mixing bowl.
  2. Mix in the flour using a spoon, food processor with dough attachment, or heavy-duty stand mixer with a dough hook.
  3. Cover with plastic wrap and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately two hours.
  4. The dough can be used immediately after the initial rise or refrigerated in a lidded container and used within 14 days.
  5. When you’re ready to bake, dust the surface of the dough with flour and cut off a hunk of dough approximately the size of large orange or grapefruit. Dust the chunk of dough with flour and quickly shape the dough into a ball. Stretch the surface of the dough around to the bottom on all four sides, rotating the dough a quarter of a turn. Allow to rest and rise on a piece of parchment paper dusted with whole wheat flour for 40 to 60 minutes.
  6. Place a baking stone on the top rack (in the middle of the oven) and an empty broiling pan on the rack below the stone. Preheat the oven to 450 degrees.
  7. Just before baking sprinkle the top of the dough with flour and slash a cross, scallop or tic-tac-toe pattern into the top using a serrated bread knife.
  8. Set the bread on the  hot baking stone and quickly pour 1 cup of hot tap water into the broiling pan beneath the stone. Close the oven door as quick as possible. Bake for about 35 minutes, until deeply browned and firm.
  9. Cool on a wire rack (to avoid a soggy bottom) before cutting or eating.

Here’s Sis’s verdict on this recipe:

It tastes just like bread.

What she meant was, it didn’t taste at all wheat-y. It had a slightly crusty crust with a pillowy soft inside. And, she was right. It tastes just like homemade non-wheat bread.

Recipe rating: 

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