Easy Artisan Bread Recipe (Yeast, Dutch Oven, Whole Wheat)
This incredibly easy artisan bread recipe is a simple way to get a crisp crust and tender crumb in just a few minutes of hands-on time. Made with yeast and half whole wheat flour, it comes together with minimal effort and bakes up beautifully every time. You can bake it the same day you mix it up or keep it refrigerated to use during the week. This crusty bread costs just pennies to make and literally changed the way I thought about bread – I hope it does for you, too!
✩ What readers are saying…
“This is the best and easiest bread recipe! We eat a TON of toast in this house and this makes such a nice chewy loaf with almost no effort. I tried all sorts of bread recipes looking for the “Goldilocks” loaf and this is it!” -Hannah
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This artisan bread recipe was one of the first recipes I published when An Oregon Cottage began in 2009 and it quickly became a fan favorite. Super simple, it also costs pennies to make vs. $4-$6 artisanal loaves so you can enjoy making your own artisan bread whenever you want!
I make this yeast-based easy artisan bread whenever I don’t have sourdough starter ready (and before I started making sourdough artisan, this was a weekly bake for us!). The recipe is pretty addictive, quick to mix up, and produces a bread at home that is very similar to what you might find in a bakery.
Our extended family and friends have consistently ooh’d and ahhh’d over it – it’s one of my most tried-and-true favorite recipes.
If you’ve never thought you could make a loaf of bread like you buy, this is the recipe that could change your mind. It’s the kind of homemade loaf that feels impressive but is easy enough for any day of the week.
Beyond that, looking at it from a frugal point of view, the total cost for 2 – 4 loaves is about .85 cents to $1.30 in 2025! That’s when flour is between .80 cents to $1 per pound with about .10 added for bulk yeast and salt.
TIP: Always try to buy your yeast in bulk. I’ve bought both active dry yeast and instant yeast in bulk packages and both work in this recipe. It’s SO much cheaper than the little packets – and you’re going to be making a lot of bread when you try this – believe me!
Recipe Ingredients
One of the reasons bread is so inexpensive to make and why you can save big time by making your own artisan bread (as well as an everyday, easy soft 100% whole wheat sandwich bread) is that the ingredients are basic pantry staples: flour, water, yeast and salt.
- Flour: You can make this bread using only all-purpose flour (I always choose unbleached) or regular bread flour and you will get a lighter crumb with bigger holes. However, I wanted a bread with more whole grain nutrients so I tested different ratios and came up with 3.5 cups all-purpose (or bread flour) and 3 cups regular whole wheat. Using all whole wheat works, but it results in a flatter, denser loaf. I’ve used all white whole wheat (not pastry flour) and that is better, but still not as light as including some all-purpose. Play around with the ratios that work best for your family, just keep to 6.5 cups total flour.
- Water: Use lukewarm water (about 115 degrees) which is usually the warmest water from your tap (it’s important not to use water that’s too hot, as that will kill the yeast).
- Yeast: Like I mentioned, both active dry yeast and instant yeast work in this recipe.
- Salt: The recipe is formulated for basic sea salt, not a coarser grain kosher type salt. If using a larger grain salt, you’ll need to increase the amount.
Variations
Flavor your loaf with the mix-ins of your choice, adding them at the end of step 2 after beating for 30 seconds. Here are a few ideas:
- Cranberry Walnut: 1/2 cup dried cranberries and 1/2 cup chopped walnuts.
- Garlic Herb: 2-3 tablespoons minced garlic and 1/4 cup chopped fresh herbs or 2 tablespoons dried herbs. Optional: add 1/2 cup grated parmesan cheese.
- Cheesy Jalapeño: 1/2 cup shredded cheese (cheddar, jack, Mexican blend) and 1 diced jalapeño (or chop up 1/4 cup of pickled jalapeños or candied jalapeños).
- Seeded: 1/4 cup sunflower seeds, 1/4 cup sesame seeds, and 1/4 cup flax seeds (or seeds of your choice).
- Bagel: Shape the loaf using Everything But The Bagel Seasoning in step 6 instead of flour, pressing to help the seasoning adhere.
The Secret to The Best Artisan Bread Crust
For the best results, with the most amazing crust ever, cook the bread in a hot cast enameled iron dutch oven or regular cast iron dutch oven (like the vintage one pictured above on the right) with the lid on during the first 15 minutes.
When the steam escapes from the dough in the first minutes of baking at a high temperature, it hits the sides and creates it’s own steam. Basically, as close to a bakery oven as we can get at home!
- This 6-quart enameled cast iron pot by Lodge is popular and similar to what I use – my exact pot you see above is the older version of this 5.5-quart pot by Tramontina, which is a little cheaper (though recommended by Cooks Illustrated).
- You can use any size pot from 4 quarts to 7. The smaller size may aid in creating a taller loaf since there’s less room to spread. Here’s a Lodge 5.5 quart pot and a 5-quart Crock-Pot brand pot.
Cost: Enamel Dutch ovens run between $60 and $300 (LeCruset, the Cadillac of enameled cookware) and even though I bought ours at the lower end, it’s the most I’ve ever spent on a single piece of cookware. It’s been SO worth it, since I’ve made so many loaves of bread that it’s paid for itself many times over – and I don’t have to worry about spraying the loaf, adding ice or water to the oven or anything.
Pot Temperature Limits?
I’ve had some readers worry about the temperature limits listed by manufacturers of the enameled pots. I bought my pot to make bread so I’m okay with using it that way and it’s done well. I’ve used my Tramontina pot for 10+ years at these temperatures and it’s still going strong with no flaking of the enamel at all, even though the manufacturer says 400 degrees is the max.
You have to do what you feel okay with, for sure, but these temperatures were tested in the Cook’s Illustrated kitchens with multiple enameled pots, including the inexpensive one I purchased, so I feel okay with it.
Can I make this without a Dutch oven?
Yes, if you don’t have a dutch oven, you can still bake this bread! Use a cookie sheet or baking stone and add steam by choosing one of these methods:
- Fill a broiler pan with water and place it on the bottom rack while the oven is coming up to temperature. Just be careful if you use a baking stone and water in a pan – the steam broke my stone when I tried it.
- Mist the bread with water before quickly putting it in the oven.
- Cover the loaf on a baking stone with the cover of a roasting pan for the first 15 minutes. Remove and continue baking.
- One reader said to use the inside of a slow cooker with the top tightly covered with foil, though I haven’t tested that.
Try different methods and see which you like best.
Let’s make this easy artisan bread recipe
Note: You can make this bread by hand, but I’ve always used a mixer because, well, it’s easier. This is the mixer I use.
Step 1: Add the yeast, salt and water to a bowl and mix.
Step 2: Add flour and mix on low until the flour is incorporated and then at level 2-3 until most of the dough starts cleaning the sides of the bowl, about 30 seconds to a minute. This acts as a little bit of kneading which I’ve found creates a better texture.
To mix by hand, follow the steps above with a wooden spoon and mix hard for at least a minute to replicate the machine’s light “kneading.” You could also perform some stretches and folds while the dough is rising to mimic this as well.
Step 3: Transfer it to a very large, oiled, bowl (or if you mixed by hand, just leave it in the same bowl), and cover it, but not airtight. Leave to sit on the counter 1-1/2 to 2 hours until it reaches the top of the bowl.
Step 3 TIPS: You can cover the bowl with a fabric cover like I show (I made this one, but modeled it on these), but it must have some kind of moisture barrier or the top of the dough will dry out. This one has a PLU lining, and beeswax bowl covers do a good job, as will plastic. Also, write the time on a scrap piece of paper to remind you when the time’s up!
Step 4: I hope you put it in a large bowl – it will rise all the way to the top! At this point you choose to: 1) Put the covered bowl in the refrigerator for 7 to 10 days, OR 2) Cut off a section to bake right away and put the rest in the fridge.
Step 5: Either way, about 1-1/2 hours before you want to serve the bread (the time needed for rising, baking & cooling), take the bowl out of the fridge if needed, pull the cover off and dust the top with flour (the dough will be sticky) and pull off half with a serrated knife. Start preheating a Dutch oven in a 450 degree oven (or use one of the alternatives I mentioned).
REFRIGERATION TIP: The recipe I adapted this from said you could refrigerate up to 14 days but I’ve found about a week is the longest we like the dough to sit. It becomes more sour, similar to the flavor of sourdough, as it ages and I made a loaf at day 9 once and it was too sour for us. So, I always use it within a week. If I don’t need bread, I make it anyway and freeze the loaf – it comes out perfectly!
Step 6: Round the dough in your floured hands, pulling and gathering on the bottom to create tension until it is a smooth ball, not handling it too much so you don’t loose all the air in the dough. Place the dough ball on a cookie sheet lined with a piece of parchment paper and dust the top with flour.
Step 7: When the thirty minutes is up, take a sharp, serrated knife and slash the top in any pattern you choose- just make sure to slash a good 1/2 inch to 3/4 inch deep (I use to barely cut into the top and then the dough would explode out the bottom making the dough look weird and misshapen).
TIP: The parchment is crucial to making this easy, since you will use it to transfer the dough to the hot enamel pot (or to a baking stone, etc.). ALSO – the parchment can be reused 2 to 3 times before it starts falling apart, too.
Step 8: Transfer dough to the hot dutch oven by removing the (hot!) lid and using two opposite corners of the parchment to transfer the dough to the pot. Don’t worry so much if the dough loses its shape, it will rise and look fine. Replace the lid, close the oven, and set the timer for 17 minutes.
Step 9: After the timer goes off, remove the lid and set the timer for another 17 minutes (if using a stone or cookie sheet, just set the timer for 30-35 minutes, rotating the pan if you need to in your oven for even browning). The loaf should be nicely browned (it’s okay to bake another 5 minutes if needed). Remove the loaf immediately to a wire rack using the parchment corners.
TIP: Are the bottom of your loaves browning more than you’d like and/or are hard to cut through? Place a cookie sheet on the rack below the dutch oven and it will prevent burning.
You’ll want to wait at least a half hour before cutting it, preferably an hour, otherwise it will gum the knife (if you can’t wait, however, here’s a trick to keep your slices looking nice). I also love the serrated bread knife from Rada pictured above – it’s the best I’ve ever used!
The loaf pictured above was made with half unbleached all purpose flour and half regular whole wheat which produces small, even holes and a tender crumb. Personally, I don’t like the breads with large holes – the butter runs out of them and they don’t work for sandwiches or even toast well. I’m happy to have the extra nutrients from the whole grain that comes with smaller holes.
Storage
- Room Temperature: The bread, sliced or whole, will store 2-3 days at room temperature without drying too much. I’ve been loving these beeswax-lined linen bread bags which seems to keep it better than a plain linen bag (bonus: you can freeze the bread in the beeswax-lined bags, too!).
- Refrigerate: This isn’t the most recommended method for storing bread as it tends to make it go stale faster, but in a household that doesn’t eat bread as much, we often store a few slices in the fridge for a day or two in silicone bags.
- Freeze: This bread freezes so well! To make it easiest to use, slice the bread first and freeze in silicone baggies in the amounts you’ll need. You can also freeze the loaves whole.
Reader Raves
“Started making bread at the beginning of the year, each time tweaking the recipe/process. Each time it just wasn’t the ‘master’ bread that I would like to repeat from week to week – UNTIL NOW! Thank you Jami, for making me focus on the basics with your ‘easy artisan bread’ recipe!” -Bob V.
“Making Artisan bread has been on my bucket list and until I tried your recipe, I had no success. Your recipe is soooo easy and delicious.” -Nancy
“I have tried numerous bread recipes over the years and always ended up disappointed. This one had such a nice texture and tastes so good!” -April
“Your method is so simple with amazing results that I think I can finally keep up with the bread required for a family of eight. Thanks!” -Erin
Do yourself a favor and make this easy bread recipe as soon as you can – and prepare for all the raves! Let me know how it goes by leaving a rating and review!
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Easy Artisan Bread Recipe
Equipment
- stand mixer optional
- Dutch oven
Ingredients
- 3 cups warm water
- 1 tablespoon yeast, both instant or active dry work
- 2½ teaspoon salt
- 3½ cups whole wheat flour* whole wheat white flour works great, too
- 3 cups unbleached all-purpose flour*
Instructions
- Put the yeast and salt in a bowl and add the water.
- Add all the flour and mix until combined. Then mix at a higher speed 30 seconds to 1 minute as a quick knead (or by hand a minute, or you can choose to do a series of stretches and folds while it's rising).
- Put in a LARGE bowl and cover with plastic or other non-porous cover (not airtight). Let set at room temperature for about 1½ hours – it should double or more.
- Put in the refrigerator for up to a week or week-and-a-half, OR bake right away – cut off what you need, shape, and let sit while the Dutch oven heats.
- When ready to bake, place an enameled dutch oven, with lid, in a 450 degree oven.
- Dust the dough with flour, grab half the dough and cut it off with a serrated knife. Using well-floured hands, shape gently into a ball and place on a piece of parchment paper resting on a cookie sheet or in a small round skillet to help shape. Dust the top with more flour.
- Let sit on the counter 30 minutes if baking the day of making, 1 hour if the dough was refrigerated. Then slash the top of the loaf with a serrated knife.
- Transfer the loaf to the hot dutch oven using the edges of the parchment, replace the lid, and cook for 15 to 17 minutes.
- Remove lid and continue to cook for another 15 to 17 minutes, or until loaf is a golden brown.
- Remove to a cooling rack for 30 to 60 minutes before cutting.
Notes
- Room Temperature: The bread, sliced or whole, will store 2-3 days at room temperature without drying too much. I’ve been loving beeswax-lined linen bread bags which seems to keep it better than a plain linen bag (bonus: you can freeze the bread in the beeswax-lined bags, too!).
- Refrigerate: This isn’t the most recommended method for storing bread as it tends to make it go stale faster, but in a household that doesn’t eat bread as much, we often store a few slices in the fridge for a day or two in silicone bags.
- Freeze: This bread freezes so well! To make it easiest to use, slice the bread first and freeze in silicone baggies in the amounts you’ll need. You can also freeze the loaves whole.
- Cranberry Walnut: 1/2 cup dried cranberries and 1/2 cup chopped walnuts.
- Garlic Herb: 2-3 tablespoons minced garlic and 1/4 cup chopped fresh herbs or 2 tablespoons dried herbs. Optional: add 1/2 cup grated parmesan cheese.
- Cheesy Jalapeño: 1/2 cup shredded cheese (cheddar, jack, Mexican blend) and 1 diced jalapeño (or chop up 1/4 cup of pickled jalapeños or candied jalapeños).
- Seeded: 1/4 cup sunflower seeds, 1/4 cup sesame seeds, and 1/4 cup flax seeds (or seeds of your choice).
- Bagel: Shape the loaf using Everything But The Bagel Seasoning in step 6 instead of flour, pressing to help the seasoning adhere.
Nutrition
Recipe adapted from Artisan Bread In Five Minutes A Day by J. Hertzberg and Z. Francois and a Cook’s Illustrated story (no link available) on no-knead bread.
Your Questions Answered
Things that can withstand mixing like garlic, herbs, nuts, cheese, and seeds can be added along with the flour. More delicate additions like chopped jalapeños and dried fruit should be mixed in at the end of step 2.
Any size oven you have will work! The smaller the oven, the less room your bread will have to spread, which could be a good thing. Basically anything from 3-6 quart sizes are good.
I use the paddle mixer attachment because technically this is a no-knead bread. I found that I get a bread with slightly better crumb if I “quick knead” it for a minute with the paddle, but it’s not actually kneading it so I don’t bother to change to a dough hook.
Yes. Feel free to make this with any variety of flour you find your family likes.
I scoop and level. I do mix the flour first briefly to fluff and then scoop the measuring cup until it’s slightly overfull and then use a flat-edged knive to level.
Maybe. If your bread is rising okay, then it’s fine. If it’s not you can try adding a tablespoon or two flour and see if this helps it to clear the sides.
No, whole wheat pastry flour will not work. Pastry flour is made from soft wheat which has less protein in it, making it great for biscuits, cookies, cakes, etc. that use leavening like soda and baking powder to raise. Sourdough and yeast breads benefit from flour with higher protein counts to get the texture of a good bread, like regular flour and bread flour which both come in whole wheat versions.
Gluten free: I haven’t tried this with a gluten free flour, but I’ve heard that a 1:1 flour usually works.
Using all whole wheat flour or other whole grain flour will result in a denser loaf and won’t have the air pockets or chewier crust. But you can try it!
More Easy Bread Recipes
- Soft Homemade Whole Wheat Sandwich Bread
- Super Easy French Baguettes
- Easy Sourdough Artisan Bread
- Flaky 100% Whole Wheat Flaky Biscuits
- Soft & easy 100% Whole Wheat Rolls
This recipe has been updated – it was originally published in 2009, updated in 2015 and again in 2025.
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read my full disclaimer and advertising disclosure.
I don’t remember how I found you, but I’m SO glad I did. You have wonderful ideas and your delivery is so calmly spoken, I love it. This is the first time I watched your video and now I have to stop so I can make bread, do some simple sewing gifts, use my chalkboard paint, jar some veggies and check out the site for ordering more veggies. You’re a breath of fresh air!
So glad you found me, too, Kate! I’m so happy to have inspired you and hope you find useful things here. Do let me know if you have any suggestions!
Can you make these breads in a food processor?
I’ve never tried it, but you can try it – I’d be wary of too much mixing, though, as this is a essentially a no knead bread.
I just made this bread to use in bread dressing for Thanksgiving. Thankfully, it makes 2 nice sized loaves, because we HAD to cut into one and eat it. GREAT bread, and easy. The dutch oven works beautifully. After the first mix, I let it sit on the counter and did a stretch and fold every 20-30 minutes for about 2 1/2 hours. Developed the gluten structure nicely. Then it went into the fridge for a couple hours, then on the counter to warm up while I got the oven hot, shaped it, baked it,….I wish I had a picture to show you.
Thanks!!!
Sounds lovely, though, even without the picture Pam! I think you’ll love it in your dressing, too – that’s what I use. Happy Thanksgiving!
It was so hard for me to try another one of your bread recipes after finding your super easy fluffy whole wheat pan rolls, which I had been looking for my entire adult life (69 yrs old gal)BUT I also love those expensive artisan loaves of bread and determined to give this ago. First I gulped and bought the most expensive pot in my kitchen, the one you suggested. I read the instructions & online comments when it arrived and saw how many people had the coating flake off and that you should never heat it empty. Panicky delay ensued. Your reassuring comments helped but I still wavered until I realized that the old cast iron dutch oven I inherited and used as a hearth ornament was actually useable! I used it and was amazed at the bread! The most difficult part was waiting for it to sour in the fridge! I baked it on the 3rd day and the 1st loaf had the craggy pop your top look from not cutting deep enough and the 2nd was perfect. The best part? Flavor. I roasted a casserole of garlic bulbs and my husband went to town smearing roasted garlic over your delicious bread. I’ve made sour dough french bread before but the whole pan of water in the oven and spraying it with water periodically was too fussy for most baking days.The dutch oven is the ideal technique . Thank you, Jami, for a 5 star recipe!
So glad you found a work around with the cast iron, Pam, so you could experience this bread! I have recently inherited a cast iron dutch oven and made my first loaf in it the other day and you’re right, just as good. 🙂
You have us put the porcelain cast iron dutch oven in a cold oven and preheat @450 degrees while the dough is resting 30 min; however, Lodge (the brand you have) says to never heat an empty porcelain cast iron Dutch oven to avoid damage! On Amazon, many people commented that their porcelain popped off in places while cooking. My beautiful new Dutch oven arrived today and I feel conflicted about whether I should follow your directions or the manufacturer’s! Help!
Well, I actually have a pot I bought from a local store years ago that isn’t the Lodge brand. I linked to that because it seemed similar to what I have. There were no instructions with mine. I didn’t know that about the Lodge.
Here’s the thing for me: I bought it to make bread. If the pan wears out, I will buy another – it’s that important to me to be able to make this (and my sourdough artisan bread). I do use it occasionally for stews or braising meats, but it’s my bread pan.
In fact, after looking I did find the brand I bought at Walmart! It’s the Tramontina enameled cast iron 5.5 quart round dutch oven (affiliate link). And I notice it says it’s “safe to 400 degrees.” Hmmm. I’ve used it for more than 5 years like I outline in the recipe and it’s just fine with no flaking of the enamel.
So I guess what I’m saying is it’s up to you! I did get the temperatures from the America’s Test Kitchen article and they were using all kinds of enameled pots (I think they reviewed them and that’s why I got the cheaper one, since it was reviewed well by them). Mine is holding up well, so I feel safe in keeping the recipe as is, though I think I’ll update where I talk about the pot.
Hope this helps some!
Thanks so much for responding, Jami. I bought this specifically to make your artisan breads. So I think I will take a deep breath and just do it. Fingers crossed !
By the way, for years I had been looking for a pan roll recipe like my Gramma’s only 100% whole wheat. I was delighted with your recipe and have made it many times, much to my husband’s joy. It is perfect in every way! Looking forward to trying your other bread recipes, especially the artisan breads
Oh, good Pam – and I’m so glad to know about the rolls!! 🙂
Hello! I just wanted to double-check, I have made this twice now with the same dough issues and was just wondering if you knew where I was going wrong. With this dough it never cleans the bowl, the first time I thought it was bc I used bread flour instead of whole wheat, but this time it happened again. It’s almost like the dough is far too wet to actually “come together”. Any thoughts? I should add that both times I have converted cups to grams on a scale, so that might be it as well.
Thanks so much!
You can add a bit more flour, a tablespoon at a time. But don’t knead it too long to get absorbed again, as that will make a heavier dough.
How have the loaves turned out? Have you been happy with them? If so, don’t worry about it, if not, try adding the flour. 🙂
I want to start using ancient grains where I can and wonder if you’ve tried einkhorn wheat with this recipe.
I haven’t, Marilee, but I have tried spelt. The bread is a lot denser with all spelt or all whole wheat. White whole wheat is better, but the best is half whole grain and half unbleached all purpose.
Hello! I just received an enameled bast iron brazer for Christmas and I’m wondering if I could make this recipe using that instead of a dutch oven. It’s 5 quarts and about 3 inches deep. I am just worried the bread won’t have enough room to rise since the brazer isn’t as deep as a dutch oven.
You’re right – 3 inches wouldn’t be enough for rise. Is there more with the lid (is the lid rounded)? 4-5 inches would be enough I’d think.
Can I make this in a loaf tin please
You can try it, Steve. I never have since we want all the crusty sides.
love the recipe and want to try it…..what size enamel dutch oven did you use ? Apologies if you’ve already answered this previously…..scrolled down quite a long way and didn’t find anything
I did link to the dutch oven I use on Amazon which gives the size, but it’s 6-qt. oven. Hope you enjoy your bread!
Thank you!
I have tried numerous bread recipes over the years and always ended up disappointed. This one had such a nice textur and tastes so good!
Really happy to hear that, April – thanks so much for letting me know!
My daughter is Celiac so I wonder how this would work with a combo of her flours. So hard to get a really decent bread.
You’ll just have to try and experiment, Patricia – I’m sorry, I know it is hard.
Will a 3 quart ( 10 inch) braiser pan that is cast aluminum with an enamel exterior work with this recipe?
I don’t know, Sheila – is the lid heavy enough to trap the moisture? And can it withstand the high heat? If yes to these, I’d say to give it a go!
Hi. I divided mine into rolls and turned out beautiful. Cooked 20-25minutes. Thanks
Wonderful – thanks so much for letting us know the cook time!
This bread is wonderful!!! I will be posting mine on my blog eventually. I used a clay glazed casserole dish to bake it in and it turned out beautifully!!! I am out of parchment paper, so I will be baking another two loaves tonight on the cookie sheet!!! Thanks so much for this wonderful recipe!!
I’m glad you found it, Martha – it is our favorite!
Do you bake it with the parchment paper in the dutch oven?
Yes! Just drop the whole thing in the hot pot, add the lid and bake. 🙂
Hi there. I’m making this right now. First time making own bread. I just mixed the flours, salt, yeast & water in stand mixer. Is dough supposed to be really sticky at this point?
Yep, really sticky – it’s the moisture that will make it light and airy. You’ll have to flour your hands well when shaping and they’ll still be dough to wash off. 🙂 Most no-knead doughs are fairly wet like this.
I usually only buy Bob’s Red Mill whole wheat pastry flour-could I just use this type of flour without the all-purpose flour mix? Would I need to adjust any other ingredients? I am a new cook and I am excited to try this! Would like to stay with whole grains if possible. Thank you!
You can use it, Ann, but the quality of the bread will be different in 2 ways: 1. pastry flour is made from soft wheat (whether whole wheat or not) and so has less protein in it, making it great for biscuits, cookies, cakes, etc. that use leavening like soda and baking powder to raise. Sourdough and yeast breads benefit from flour with higher protein counts to get the texture of a good bread (regular flour is higher protein and bread flours are higher still – both come in whole wheat versions). 2. Using all whole wheat flour will made a denser loaf and won’t have the air pockets or chewier crust. But it’s still good. 🙂
If you are new to baking, I challenge you to try it with all kinds of flour to be able to experience what the resulting bread is like, then you can determine which your family likes best and why. It’s an easy recipe that’s fun to experiment with!
Hi Jami,
I just made your artisan bread and it is lovely thank you! I slightly cheated by putting all the ingredients in a bread making machine and putting it on the dough programme. I did one half as a loaf tonight and taste tested it – excellent! So I can, and will, enter the second loaf in the Suffolk Smallholders Produce Show on Saturday!
Oh, we are all Oregon Cottage at the moment. For dinner, we had Sausage and Corn Stuffed Zucchini which was delicious. We have zucchini coming out of our ears at the moment. I am feeding them to the chickens to use them up!
I made that dish with Linda McCartney Vegetarian sausages instead of meat ones. And the cream cheese was that garlicky cream cheese.
Liz
Love the recipe! I just made a sourdough loaf last night with starter I started last week. It really gets going in the summer.
One thing that I do to make steam in my oven when I first put the bread in, is to throw ice cubes into the bottom of my oven. That makes steam and is easier than spraying the loaf. Last night I brushed the bread with olive oil before baking and the crust was fabulous. Usually my son doesn’t like the crust, but he was eating it last night!
Love the blog!
Great tip for steam, Betsy – thanks!