Crusty Artisan 12 Seed and Grain Bread
Try this Crusty Artisan 12 Seed and Grain Bread recipe
Try this Crusty Artisan 12 Seed and Grain Bread recipe
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 packet dry active yeast (i used fast rising but any will work fine)
- 1 1/2 cups water room temperature or lukewarm
- 3 cups + 2 tablespoons flour unbleached or all-purpose
- 1/2 cup 12 seed and grain mix (recipe link below - if omit add an extra 1/2 cup flour)
- for shaping and baking:
- 1/4 - 1/2 cup flour
- 1 tablespoon corn meal (to sprinkle on the parchment paper/baki
- Carbohydrate 0.0330761110892377 g
- Cholesterol 0.467187499605063 mg
- Fat 0.740123941063597 g
- Fiber 0.00294444444444444 g
- Protein 0.0198143229009451 g
- Saturated Fat 0.181162091959802 g
- Serving Size 1 1 -16 (1g)
- Sodium 0.734888888286118 mg
- Sugar 0.0301316666447932 g
- Trans Fat 0.0360468836695057 g
- Calories 7 calories
Step-by-step
- Put the yeast, sugar, olive oil and water into a large mixing bowl or a Cambro 6 quart storage container. Stir to mix.
- In a separate bowl measure the flour, salt and the 12 seed and grain mix, stir with a whisk to combine.
- Mix the dry ingredients all at once into the yeast and water mixture. Using a wooden spoon or a stand mixer with a dough hook, start stirring around the outside of the container. Stir until the flour is absorbed. This will take a minute or so, and the dough should be loose enough to conform to the shape of the container.
- Cover the dough with a lid but don't snap it closed, allow one side to be slightly opened. Or, drill a small hole in the top of the lid (before making the dough). Allow the dough to rest at room temperature for 2 hours, or until double in bulk. The dough is now ready to shape, rise and bake.
- Lay down parchment paper on a cooking sheet and sprinkle with corn meal. Sprinkle the top of the dough with a little flour (about 2 tablespoons) and remove it from the container. Dust a clean counter with flour and knead the dough a little, just to remove any air bubbles. Shape the dough into a loaf and place it on the parchment paper sprinkled with cornmeal.
- Allow the dough to rise double in bulk, approximately 45-90 minutes (there's no need to cover the dough).
- Dust the top of the loaf with a little flour. Make slashes about ½" deep with a sharp knife.
- Preheat oven (along with a cake pan or a broiler tray) to 450º F. Put the bread dough in the hot oven and carefully pour 1 cup of water into the cake pan or broiler tray (not to get any water on the glass oven door) and close the oven door to trap the steam.
- Bake approximately 25-30 minutes, or until the bread is golden brown and firm to the touch.
- Immediately slide the hot bread onto a cooling rack to keep the bottom of the bread nice and crusty.
My Love Affair with Crusty Artisan Bread
As a busy working mom, finding time for anything beyond the daily grind can feel impossible. But there's something deeply satisfying about creating something beautiful and delicious from scratch – the aroma alone is therapeutic. That's why I've developed a passion for baking, and recently, I've fallen head over heels for artisan bread making. It's a journey, a process, not just a recipe, and the results are simply divine.
This particular recipe, my Crusty Artisan 12 Seed and Grain Bread, is a testament to the simple pleasures. The process is surprisingly straightforward, despite the seemingly complex outcome. The satisfying knead, the watchful wait as the dough rises, the anticipation as it bakes – it’s a meditation in flour and water, a reminder to slow down and appreciate the little things. And oh, the aroma! My house transforms into a bakery when this bread is in the oven, filling every corner with its warm, yeasty fragrance.
What I love most about this bread is its versatility. It’s equally delightful with a simple smear of butter, a layer of creamy avocado, or piled high with fresh tomatoes and mozzarella. It's the perfect accompaniment to a hearty soup on a chilly evening, or a delicious addition to a picnic basket on a sunny afternoon. The crust is perfectly crisp, providing a delightful contrast to the soft, chewy interior. The twelve seeds and grains add a wonderful texture and subtle nutty flavor that elevates this loaf beyond the ordinary.
Baking this bread has become a ritual for me. It's a moment of quiet amidst the chaos, a time to connect with myself and the simple act of creation. It's a gift I give myself, and, of course, my family. There's nothing quite like sharing a warm slice of freshly baked bread, the result of patient hands and a warm heart. The look on my children’s faces when they bite into a slice of this bread is worth more than any award. It's the ultimate reward for a process that is just as rewarding as the product.
The beauty of artisan baking lies in its imperfection. Each loaf is unique, a reflection of the ingredients, the environment, and the baker’s touch. Don't be discouraged if your first attempt doesn't look exactly like the picture. Embrace the imperfections, celebrate the learning process, and savor the delicious results. Because in the end, it's not just about the bread; it's about the journey, the connection, and the love you pour into every step.
So, roll up your sleeves, gather your ingredients, and prepare to embark on a delightful baking adventure. This isn't just about making bread; it's about creating something special, something that nourishes not only the body but also the soul. Happy baking!
