food for a restless mind

Easy whole wheat artisan bread

The other day I decided I wanted a ploughman’s platter for dinner. For once we actually had enough deli meat, cheese, and assorted extras in the house for it to work. The only kink in my plan was the lack of nice crusty bread in Tongan bakeries. You can order it and Cowley’s bakery would make it for you, but it was a Saturday and I didn’t want to wait until Monday (almost everywhere is closed on Sundays here). So I decided to make some nice bread myself. I don’t have a bread maker, or even a decent stand mixer so my options were a bit limited until I found Ceara’s excellent no knead whole wheat artisan bread.

Food for a restless mind

Yes that’s steam you can see rising from the bread. It smelt so good we couldn’t wait to taste it.

This recipe is so easy. The hardest part is having the patience to let the yeast do its job. I recommend following Ceara’s advice, and leaving it to rise overnight so that you’re not tempted to cut short the proofing time.

To make the dough, mix together the dry ingredients (whole wheat flour, yeast, salt, sugar, oats, and seeds), the add the water and mix until the ingredients combine to form a dough. Don’t over-mix it! At this point it wont look very pretty, but that’s okay because it will more than make up for it when it’s done.

food for a restless mind

Cover the bowl with plastic wrap and leave it to proof for 12-20 hours. Leaving it to rise over night is the easiest option. Make it at lunch time on Saturday and it will be ready to pop in the oven just in time for a lazy Sunday breakfast the next day.

food for a restless mind

When the yeast has done its job and the dough is looking puffy, turn it out onto a flour surface and shape it so it is roughly round. Cover it with a tea towel and leave it to proof again for an hour or so. While the dough is proofing, heat up the oven to 230°C. When it’s hot place a heavy cast iron pot or a deep Pyrex style casserole dish into the oven to heat up. Give the pot at least thirty minutes to heat up completely. When the pot is hot, and the dough is ready to go, carefully take the pot out of the oven and place the dough inside. Put the lid on and pop it back in the oven for thirty minutes.

food for a restless mind

I used this delightful cast iron pot

After thirty minutes, take the lid off the pot and put it back in the oven for 15-20 minutes to brown the top of the bread. Carefully maneuver the bread out of the pot and leave it to cool. Unless of course you are too tempted by the delicious smell that now permeates your entire house. In which case, just be careful because it’s hot.

food for a restless mind

As well as the delightful ploughman’s platter that we used this bread for, it was amazing fresh out of the oven with a swipe of butter. Or fresh out the oven with a swipe of cream cheese. Or cashew butter. Or honestly with whatever catches your fancy. This bread is absolutely delicious.

food for a restless mind

The piece in front has cashew butter on it. The one at the back is my home-made cream cheese

 

Ingredients

  • 3 cups of whole wheat flour
  • ½ tsp of active dry yeast
  • 1 tsp of sea salt
  • 1½ tbsp of dark brown sugar
  • 2 tbsp of oats
  • 1½ tbsp of pumpkin seeds
  • 1½ tbsp of chia seeds
  • 1½ tbsp of sunflower seeds
  • 1½ cups of water

Method

  1. To make the dough, mix together the dry ingredients (whole wheat flour, yeast, salt, sugar, oats, and seeds), the add the water and mix until the ingredients combine to form a dough. Don’t over-mix it!
  2. Cover the bowl with plastic wrap and leave it to proof for 12-20 hours. Leaving it to rise over night is the easiest option.
  3. When the yeast has done its job and the dough is looking puffy, turn it out onto a flour surface and shape it so it is roughly round. Cover it with a tea towel and leave it to proof again for an hour or so.
  4. While the dough is proofing, heat up the oven to 230°C. When it’s hot place a heavy cast iron pot or a deep Pyrex style casserole dish into the oven to heat up. Give the pot at least thirty minutes to heat up completely.
  5. When the pot is hot, and the dough is ready to go, carefully take the pot out of the oven and place the dough inside. Put the lid on and pop it back in the oven for thirty minutes.
  6. After thirty minutes, take the lid off the pot and put it back in the oven for 15-20 minutes to brown the top of the bread.
  7. Carefully maneuver the bread out of the pot and leave it to cool. Unless of course you are too tempted by the delicious smell that now permeates your entire house. In which case, just be careful because it’s hot.

 

 

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2 thoughts on “Easy whole wheat artisan bread

  1. Karen Aitchison says:

    wow… Jess… Look at those photos… very stylish… and as for the bread… It’s gotta be good… so easy aswell…… just the being organised to let it rest part… hmmmm

    Like

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