For the past three years my dad has been making this delicious artisan bread. If we go over for family dinner we can count on him making it almost every time. My husband especially loves it and he says it reminds him of the bread in Argentina. Its bread that has great flavor and texture. It has a crisp outside crust and a soft inside. We like to eat ours with butter and honey. We love honey on everything in our house. This bread is also awesome because it is seriously so easy. all you do is mix 4 ingredients together, let it rise, bake it up right then or save the dough in the fridge for later.
Stir them together with a wooden spoon.
We like to add 7 grain cereal into our bread to add some fiber, denseness, and more texture. You don’t have to add this but we enjoy it in it!
You will then cover it with plastic wrap or a towel and let it sit at room temperature for at least 2 hours.
After two hours the dough should have at least doubled in size. At this point the dough is ready to make into loafs or placed in the refrigerator to use when you would like bread in the next two weeks. If you are storing it in the fridge be sure to keep it in an air tight container. We have a nice plastic bowl with a lid that snaps shut. We really enjoy making this recipe and making one loaf for dinner and then storing the dough in the fridge to make loafs throughout the next two week.
When you are ready to make the loafs you will want to preheat the oven to 450 and place an empty rimmed pan on the bottom rack of the oven. You will use this pan in the bottom of the oven to place a 1/2 cup of water in when you put your bread in the oven. The steam from the water is what creates the hard crust on the bread.You will also need to place a baking stone in the oven while it preheats. The baking stone will prevent the bread from burring on the bottom. Sprinkle some flour on a large piece of parchment paper. Then pull out some dough and form it into a long skinny loaf. The Loaf should be about three inches wide and about a foot long. If you do it any thicker than that the outside tends to burn before the middle can get done.
You will then let the loafs rest at room temperature for 20 minutes.
After they have raised for 20 minutes score the tops of them with a knife.
Place the parchment paper with the dough on them on the baking stone that is already in your oven. Then pour 1/2cup of water in the baking dish in the bottom of the oven. The baking dish should be hot so when the water is poured in steam will already start to form. The steam will create your crisp crust on the bread. Bake the bread for 20min.
Serve the bread warm with butter or seasoned oil. We just rip the bread apart. Like I mentioned earlier we butter ours and eat it with honey. We are a honey loving family.
Maylee loves the bread too. She is such a picky eater so it must mean the bread is really good 😉
She was carrying this bread around for about 30min and slowly nibbling on it until it was gone. It was too sweet. We hope you try out the recipe and enjoy it as much as we do!
Dad's Simple Artisan Bread
A simple artisan bread recipe that requires no kneading.
- 3 cups of lukewarm water
- 1 1/2 Tbsp Instant Yeast
- 1 1/2 Tbsp Coarse Salt
- 6 1/2 Cups White Flour
- 1/4 Cup Seven Grain Cereal
- In a large bowl add the three cups of lukewarm water. Add the yeast and the salt to the water.
- Mix in the flour and seven grain cereal with a wooden spoon. Do not knead the dough. Just stir until it is all moist. It should be loose and wet. This should take just a minute or two.
- Cover with a lid or plastic wrap and let it sit at room temperature for at least 2 hours. You can then transfer it to the fridge and keep it there for up to two weeks or you can cook the bread now.
- Place a baking stone in the oven and preheat the oven to 450* F. Place an empty rimmed pan on the bottom rack of the oven(you will use to place water in it).
- Sprinkle flour on a piece of parchment paper. Pull out a piece of dough just large enough to make a long skinny loaf. Stretch the dough out and form into a loaf. Place on the prepared parchment paper. Let the loaf sit for 20 minutes.
- After the 20 minutes place the parchment paper of dough onto the stone in the oven. Pour 1/2 cup of water in the baking dish that is on the bottom rack of the oven. The water in the oven is what creates a hard crust on the bread. Bake the bread for 30-35 minutes.
- Serve by ripping off pieces of the bread and dippin in seasoned oil or butter.