Hearty Artisan Hearth Bread
Discover the rustic charm of Hearty Artisan Hearth Bread, a marvelous creation inspired by the original recipe from Rose Levy Beranbaum's renowned 'The Bread Bible.' With its delightful combination of bread and whole wheat flours, this bread is not only easy to make but offers a world of flavorful possibilities through various add-ins. Elevate your loaf by incorporating roasted garlic for a warm, savory twist, or experiment with olives, sun-dried tomatoes, and fresh herbs for an unforgettable experience. Each slice is a hearty companion to your meals, perfect for sandwiches, toast, or simply enjoyed with butter. Embrace the satisfaction of crafting homemade bread that will fill your home with the comforting aroma of baking goodness.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Bread Flour
3 1/3 cups (none)
Whole Wheat Flour
1/4 cup (none)
Fine Sea Salt
1 1/2 teaspoons (none)
Yeast
1 1/4 teaspoons (none)
Water
1 1/3 cups (lukewarm)
Honey
1 teaspoon (none)
Instructions
1
In a medium bowl, combine the bread flour, whole wheat flour, fine sea salt, and yeast and mix well.
2
Gradually stir in the water and honey until a rough dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and springy, adjusting with flour or water as needed to maintain a slightly sticky texture.
3
Lightly oil a large bowl and place the dough inside, turning it to coat all sides. Cover the bowl tightly with plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.
4
Preheat your oven to 475°F (245°C) and place a baking stone on the lowest rack. Prepare a cookie sheet by lining it with parchment paper or sprinkling it lightly with cornmeal.
5
Once the dough has risen, gently punch it down to deflate and transfer it to a lightly floured surface. Shape the dough into a round ball and place it on the prepared cookie sheet. Cover with oiled plastic wrap and let it rise for approximately 45 minutes in a warm place.
6
After the second rise, make a shallow X-shaped slash on the top of the dough with a sharp knife. Spritz the loaf with cool water to create steam during baking.
7
Place the cookie sheet on the baking stone in the preheated oven. Add a shallow pan with 1 cup of water to the other rack to enhance the crust. Bake for 10 minutes at 475°F, then reduce the temperature to 425°F (220°C) and continue baking for an additional 15-20 minutes or until the bread is golden brown and a skewer inserted into the center comes out clean.
8
Remove the bread from the oven and let it cool completely on a cooling rack before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Artisan Hearth Bread?
Hearty Artisan Hearth Bread is a rustic, homemade bread inspired by Rose Levy Beranbaum's 'The Bread Bible,' featuring a blend of bread and whole wheat flours.
Who inspired this bread recipe?
The recipe is inspired by the original work of Rose Levy Beranbaum from her renowned book 'The Bread Bible.'
What types of flour are used in this recipe?
This recipe uses 3 1/3 cups of bread flour and 1/4 cup of whole wheat flour.
What are some suggested add-ins for this bread?
You can elevate the loaf by incorporating roasted garlic, olives, sun-dried tomatoes, or fresh herbs.
How long does it take to knead the dough?
The dough should be kneaded for approximately 8 to 10 minutes until it becomes smooth and springy.
What should the texture of the dough be like?
The dough should be smooth and springy, but maintain a slightly sticky texture.
How long is the first rise?
The dough should rise in a warm place for about 1 hour, or until it has doubled in size.
What is the initial oven temperature?
The oven should be preheated to 475 degrees Fahrenheit (245 degrees Celsius).
Do I need a baking stone?
Yes, the recipe recommends placing a baking stone on the lowest rack of the oven during preheating.
How do I prepare the cookie sheet?
You can prepare the cookie sheet by lining it with parchment paper or sprinkling it lightly with cornmeal.
How do I shape the dough?
Once the dough has risen and been punched down, shape it into a round ball on the prepared cookie sheet.
How long is the second rise?
The second rise takes approximately 45 minutes in a warm place while covered with oiled plastic wrap.
Why do I need to slash the top of the dough?
Making a shallow X-shaped slash on the top of the dough helps control the bread's expansion while it bakes.
Why is the loaf spritzed with water before baking?
Spritzing the loaf with cool water helps create steam during the baking process to improve the crust.
How long do I bake the bread at the highest temperature?
Bake the bread at 475 degrees Fahrenheit for the first 10 minutes.
What is the second baking temperature?
After the initial 10 minutes, reduce the temperature to 425 degrees Fahrenheit (220 degrees Celsius).
How do I know the bread is fully baked?
The bread is done when it is golden brown and a skewer inserted into the center comes out clean.
Can I eat the bread right out of the oven?
It is recommended to let the bread cool completely on a cooling rack before slicing for the best texture.
What serving suggestions are provided?
This bread is perfect for sandwiches, toast, or simply enjoyed with butter as a side dish.
How much honey is in the recipe?
The recipe calls for 1 teaspoon of honey.
What kind of yeast should be used?
The recipe requires 1 1/4 teaspoons of yeast.
What type of water is best for the dough?
The recipe specifies using 1 1/3 cups of lukewarm water.
How much salt is needed?
You will need 1 1/2 teaspoons of fine sea salt.
Why is a pan of water placed in the oven?
Adding a shallow pan with 1 cup of water to the oven rack helps enhance the crust of the bread through steam.
Is this bread recipe difficult to make?
The description mentions that this artisan-style bread is actually easy to make.
What categories does this bread fall into?
This recipe is categorized as a savory side dish, comfort food, and artisan homemade bread.
How many ingredients are in this recipe?
There are 6 main ingredients: bread flour, whole wheat flour, salt, yeast, water, and honey.
What should I do if the dough is too sticky while kneading?
You can adjust the texture by adding small amounts of flour or water as needed during the 8-10 minute kneading process.
What tool is used to slash the dough?
A sharp knife should be used to create the shallow X-shaped slash on top.
Where should the bread cool?
The bread should be placed on a cooling rack to cool completely after being removed from the oven.