How to Make (Easy) Whole-Grain Artisan Bread

Yield: four 1-pound loafs (can be doubled or halved)

This recipe for whole-grain artisan bread requires no proofing or kneading. The dough can be doubled or halved in size. It can also be stored in the fridge for up...

18 Responses to “How to Make (Easy) Whole-Grain Artisan Bread”

  1. #
    Maris — August 14, 2011 at 6:48 pm

    You did fantastic job on this loaf of bread.

  2. #
    Kerry — August 14, 2011 at 11:01 pm

    Your loaf looks beautiful! This is my favorite bread recipe. I always have some of this dough ready in the fridge. It's so easy to prepare, and it makes great pizza crust too! I have both of the books, and I love every recipe I have tried. I haven't bought bread in almost two years!

  3. #
    Erin — August 15, 2011 at 3:52 am

    I have all those tools! And it does sound too good to be true that I can just pull dough out of the fridge and have fresh bread that quick. Love love love.

  4. #
    Lauren — August 15, 2011 at 11:20 am

    That is a gorgeous loaf of bread! Once the weather cools down, I love to bake homemade bread, and this whole grain artisan loaf is right up my alley.

  5. #
    Joy — September 8, 2011 at 10:11 pm

    You asked if we would be interested in hearing about what you are learning in culinary school- I would be very interested! πŸ™‚

  6. #
    holly labovitz — November 8, 2011 at 4:44 pm

    This is a great recipe for whole grain bread!

  7. #
    Tanya — April 20, 2012 at 12:45 am

    We just made some wonderful bread with that recipe, thank you!

  8. #
    Joe Grasso — November 30, 2012 at 7:11 pm

    If I don’t want to leave bread in fridge overnite how long does dough need to be in fridge

    • #
      Tessa — December 1, 2012 at 11:07 pm

      The dough should be in the fridge for as long as possible – it makes it more flavorful and easier to work with.

  9. #
    lois — February 27, 2013 at 2:51 pm

    CAn you bake it in a covered baking dish in the oven like the no knead artisan breads call for ?

  10. #
    John Hasenack — March 11, 2013 at 8:15 pm


    I love this receipe. I purchased a cast iron ceramic pot with a lid and I cook the dough in there and the lid seals in the moisture, so that you don’t need to add water to the oven. 40 min at 400 with lid on and then 15 min with lid off to make the outside crispy.

    I am addicted to the taste, smell and fun of making my own bread. My kids love it. My kids like to add pumpkin, sunflower, or poppy seeds to the outside. This bread actually fills you up.


  11. #
    LB — March 25, 2013 at 11:18 am

    I’m looking forward to getting this bread started tonight.
    You mention that you can freeze the dough, at what stage would i put dough in the freezer? I’m guessing after the initial rise, I should shape the dough and then wrap and put it in the freezer?

    • #
      Tessa — March 25, 2013 at 11:39 am

      Yep! Then you can just proceed with the recipe. It should last 3-4 weeks in the freezer.

  12. #
    Paula — October 22, 2013 at 3:32 pm

    I’ve made this bread many times now, and it has turned out beautifully every time. Not only is it easy on the eyes, it has a great texture and flavor. My family can’t get enough of it.

  13. #
    PniB — May 12, 2014 at 7:29 am

    hello πŸ™‚ I have made this recipe a bunch of times and a few times it came out tasting like alcohol and I am really not fond of that taste. Do you know what I might be doing wrong? Thank you.

    • #
      Tessa — May 14, 2014 at 2:24 pm

      It sounds like the yeast may have fermented too much, giving off an alcohol aroma or taste. Try using less yeast or letting it rise for less time. The taste will be different than white bread since this is a whole-grain bread. To mellow out the nutty flavor of the whole grain flour, try using white whole wheat flour. It’s available at most grocery stores now and is 100% as nutritious as regular whole wheat flour!

  14. #
    Rebecca — November 3, 2016 at 9:23 am

    I don’t have a baking stone. What can I substitute?


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