Easy Whole Wheat Artisan Bread

My sister asked me to post this recipe, but I think some of you will like it too.  If you’ve never made bread this one is almost goof proof.  I’m sorry there’s no picture, it’s usually eaten before I think of taking pics.

You’ll need a medium bowl, a pizza peel or smooth cutting board, and for best results a baking stone, although a cookie sheet will work in a pinch. 

Ingredients:

• 3 C luke warm water
• 1 1/2 Tbsp active dry yeast
• 1 1/2 Tbsp salt
• 3 C whole wheat flour
• 3 1/2 C all purpose flour
• corn meal for dusting pizza peel and baking stone

First mix water, salt and yeast. Let the mixture start to bubble, it takes just a minute or two.  Then stir in the flour a little at a time, mix well but no need to knead.  Cover loosely and let sit for about two hours at room temp.  Then refrigerate for a couple hours  or up to a couple days before free forming loaves on a dusted pizza peel or board.  This dough is sticky, so you’ll want a little extra flour for your hands.  Let the loaves rise for about half an hour then transfer to a dusted and pre heated baking stone.  Bake at 400 degrees until loaves are golden and sound hollow when tapped. If you make smaller loaves it’ll be about 30 min, or 45 for larger loaves. 

Happy Baking, and Wendy, you know where I am if you need help.