Whole Wheat Artisan Bread | Healthy Choice

[@Makermook]

After you put it on the parchment paper, you can let it rise again before putting it in the Dutch oven. You get fluffier, less dense bread that way.

[@JustCookSomething]

That's a great idea. Thanks for sharing. 🙏

[@frankyoualot]

I'm so glad someone has reached out and explained better than Mr Just Cook Something how to achieve the airy pockets. No where does he explain this - only a calm presentation that is more meditative than instructional.

[@moshikinoshi]

Thank you so much for this video! Going to try to make this bread tonight. Your instructions are very clear and concise. Really appreciate that!

[@JustCookSomething]

Thank you!

[@bobdickson188]

I’m amazed that you can achieve a crumb texture like this with all-purpose flour. Very impressed!

[@frankyoualot]

To my fellow bakers: KZbin videos are a showcase of one's achievements. They are not instructional videos. This is a great example of omitting some KEY TIPs that makes him achieve the air bubbles. One can follow the "directions" implicitly and achieve the same dense, 1 ton, whole wheat loaf. No where does he explain how to achieve such an airy-ideal loaf, even with his skipping the 2nd hour of proofing. Great calming voice and presentation, and thanks for sharing what gear you used to film this. Good luck!

[@michalkowalczyk07]

I’m just making one .I will let you know soon .👍

[@michalkowalczyk07]

It’s gone in less then 5 minutes….. So nice 👌 next time (tomorrow;) I will try to make at least 3 times bigger or just more breads . Thank you for recipe.

[@yonischott]

Thanks this worked for me bread tastes really good

[@JustCookSomething]

Happy to hear!

[@Dayhawk001]

Whole Wheat is a dream to work with. Simple and easy.

[@Dayhawk001]

Whole Wheat is so much easier to manage. The H20 absorption is more greater than my regular flour recipes. I use Red Mill quite a bit, but I usually find it less aggravating using Whole Wheat.

[@cheryl3316]

I just made this and it’s delicious. I was skeptical at first because mine didn’t raise as much, but it’s so good!

[@katluvchoc]

I just made bread for the first time using this recipe and it turned out great! Its been quite cold here so I used a heater for the first proof and then left the dough overnight in a small room for the second proof. Rose quite nicely and baked well in the oven. Thanks for sharing it :)

[@igoraksman3852]

Hi, Thanks for this simple recipe. You are working with nearly 100% hydrated dough. It is usually very srticky with so much water. Yours does not appear very sticky. What is your secret? How strong is your flour? It says "all purpose", but it appears to be of much better grade. Right? Thanks again.

[@sharonb8987]

TY. ❤ video. Straight to the point- east to follow instructions - simple - fantastic result. Making it right now 🙏😊

[@JustCookSomething]

Thank you 🙂

[@gailferraiolo1476]

Making this bread now! Thank you❤❤❤❤❤❤❤❤

[@JustCookSomething]

Let me know how it turns out!

[@leelanarinesingh8022]

I ❤️ this W W bread. 💋🎄🇹🇹

[@JustCookSomething]

Thank you!

[@slydog7131]

Wow! Looks great. I'm going to give this a try today. 😀

[@JustCookSomething]

Thanks, let me know how yours turns out.

[@slydog7131]

@@JustCookSomething Loaf is done. Followed everything exactly, except I allowed a 2-hour rise. I also took @Makermook's suggestion and let it rise for 1 hour on the parchment. It did "rise" more with that, or at least it grew bigger. I then placed used the parchment to transfer it to the Dutch oven. But I should have reformed the dough into a ball again. Baked it per instructions. The parchment stuck to the bottom of the loaf, which was an annoyance as I tried to remove it for the final 5-minute uncovered bake. Then let cool for 30 minutes Not reforming the ball shape after the last rise caused the loaf, I think, to be wider instead of higher. So I'll make note of that and correct. I also thought that 450 degrees was a bit high and maybe 35 minutes (plus another 5 minutes to brown) was maybe a bit long, but after cooling for 30 minutes, the crust was perfect, and center is really great with that rich whole-wheat flavor. So, I'd say a successful loaf, though next time I might go with 2 tsp of yeast and no parchment. I also want to experiment with adding some herbs and maybe wheat berries. It's a great starting point and, even though not perfect, a delicious result!

[@JustCookSomething]

Thanks for sharing your experience! Sounds like you made a great loaf, and I love the tweaks you’re planning for next time. The herb and wheat berry additions sound delicious! Parchment sticking can be tricky. Other commenters have recommended using cornmeal to prevent it from sticking. I haven’t tried it yet, but it could be worth trying. All the best!

[@manju331]

Thank you for a simple delicious loaf recipe. 💜

[@JustCookSomething]

No problem 🙂

[@acrobypupe]

thanks! ive been doing this recipe and each time gets better and better!!!!! :)

[@vickyyu9079]

do we have to use that pot with lid, instead of the baking plate or baking tin to make this bread?

[@Douglasfamilylifestyle]

Thanks for sharing new banner to your house

[@markcubbedge6701]

This is my go to recipe video for WW bread. Bread from the supermarket has a lot of bad stuff in it and having control over how it’s made is great. Thank you.

[@ElizabethPrusak-pc8jh]

What’s the final height your getting at the end for yours ?

[@Ree67_08]

😂😂😂yup, you have to wait..lol but ,nice

[@markcubbedge6701]

4-5”

[@irmahoxha4586]

U the best I did it perfekt thank you I dont want to see the other 👏👍

[@JustCookSomething]

Thank you for the kind words!

[@michellpapayani4643]

Thank you for sharing. Can you do the same thing multi grain or nuts on it? Can you do a video thank you. Looks delicious.

[@JustCookSomething]

Thank you! That's a great idea. I'll try to make it in future videos 🙂

[@40andBroke]

Im trying this recipe. Or one similar. The spatula trick to fold the dough shaped the ball nicely. My problem is my whole wheat bread is always so dense. I use 1 cup ww flour to 2.25 cups unbleached white and it doesnt help. I am experimenting with letting it rise 2-3 times and see if that helps aerate the loaf. Fingers crossed. New sub!

[@Superflight777ge]

was your yeast alive before mixing? and wheat needs more hydration than white flour, i would start with 75 white and 25% wheat unitl i'm more confident ( speaking for myself )

[@foxyknowledgeseeker]

Made bread for the first time following your recipe. Came out looking great. Didn't like the taste that much - but I deduced it was my Asian palette's natural preference for a bit more salt than was recommended! Thanks for this recipe!

[@dp6307]

Didn’t like that taste that much because it’s TRASH BREAD. UNFERMENTED product. It’s unsafe to eat that sht.

[@RobbK94]

I would suggest using King Arthur flour. Their whole wheat taste amazing

[@RobbK94]

@@dp6307lol yeah I usually mix my dough for 12mins, and fermented for a minimum of 2hrs, proof for 1hr

[@dp6307]

@@RobbK94 that’s why it’s Raw

[@dp6307]

@@RobbK94 whole wheat taste amazing 🤡😂🤡😂🫡🤡. Try to cook well fermented dough. Definitely you will like it better

[@gwarlow]

1:48 Newbee question: If you sealed the bowl with saran wrap, why add the cloth over top? Anyone?

[@JustCookSomething]

Not a newbie question at all! Technically you don't have to but i like to think it makes a difference in keeping the bowl extra insulated 😅. Let me know how yours turns out!

[@gwarlow]

@@JustCookSomething Thanks for replying (super quickly). I will let you know how it turns out - this will be my first attempt. Cheers.

[@chloetaveras5125]

Can you use instant dry yeast how would you do it?

[@JustCookSomething]

It should all follow the same! You can use instant dry yeast as a substitute. Let me know how it turns out.

[@dra.ligiacubillozuniga7630]

Hi! A question: Can I cook this bread in La CLoche instead io the iron dutch oven? Thanks.

[@TheJECNova]

Waiting for it to "cool/rest" is good, but, honestly? NOTHING beats a slice of freshly cooked (wheat) bread, when it's nice and warm.

[@katicasey4610]

Is there a way to make this without a dutch oven? It looks delicious

[@JustCookSomething]

Sorry, I never tried without a dutch oven but that's a great idea for a future video. I'll do some testing on my end to see how it's done. Stay tuned!

[@joanshealy1662]

Consider looking into buying a Dutch oven because it’s really great for so many recipes 😊

[@juanita3364]

I don’t have a Dutch oven, what can I use ? I have to make this bread 👍🏼

[@StanPappas]

When I bake baguettes I spray some water into the oven to increase crispiness. If I spray a little water into the dutch oven after placing the dough will the bread be crispier?

[@JustCookSomething]

That's a good question. I never tried that to be honest, but in theory it sounds like it would work. Let me know how yours turns out!

can you add nuts??? and if so, would you have to compensate with more water, flour or anything else? or, uhmmm I have no clue. Your bread is my second one I've made in my life, I am excited!! thrilled as a matter of fact!!!

[@fattoria_di_bastoni]

Add nuts, change nothing

[@Superflight777ge]

Nice one Canadian bruh did you use 100% whole wheat flour or a mix of the two flours? Thanks.

[@JustCookSomething]

100% whole wheat!

[@KM-xh3zx]

I'm suffering with your spatula 😅 Love the recipe. I really want to make bread at home and I am a little scared but I will give this a try 😊

[@JustCookSomething]

Let me know how it turns out! 🙂

[@ElizabethPrusak-pc8jh]

Hi love this! Can you tell me what’s the final height of your baked product ? I can only get mine to a final height of 3”

[@takht57]

How long to preheat dutch oven?

[@JustCookSomething]

It shouldn't take too long. Mine usually takes 8 minutes to reach 450° Fahrenheit. Hope that helps!

[@aronbarsukov]

I dont have a dutch oven... is that a problem

[@JustCookSomething]

For now, yes, but I do plan on making a video that doesn't require using a dutch oven. Keep a lookout!

[@sil9458]

Can milk be used instead of water?

[@JustCookSomething]

Good question. I never tried, but my guess is it will change the texture and flavor of the bread. Let me know how it turns out! 🙂

[@sil9458]

@JustCookSomething Thank you.

[@ftg6333]

what brand is the stainless steel bowl?

[@JustCookSomething]

It's a basic one I got from the dollar store 🙂

[@markdlt2989]

Bread flour? Can we go with Hard White wheat by itself? Does it change the water content?

[@JustCookSomething]

It should be the same. I always base it on the look and feel of the dough in terms of consistency. All the best!

[@clareoh2609]

If I don't have a Dutch oven, how can I bake it alternatively

[@JustCookSomething]

I never tried without a dutch oven but maybe I can make a video out of it? 🤔. If you have a cast iron pan you can try. You might also need to add a casserole dish with water to create moisture in the oven. I know it's possible I just never tried it before. Good luck!

[@liamtrawick]

I have been using a baking sheet with an oven-proof bowl flipped upside down over it to simulate the closed environment and it works pretty well for me

[@XplorinWithPaul]

Use a casseorole glass bowl with glass lid just preheat the oven saafe glass bowl and glass lid

[@popyflavius]

Tell me please, why didn't you put vinegar in the water, like you did with white bread? What happens if you put vinegar in this recipe? Thank you!

[@l.gabbard4250]

because its not "sourdough" bread!

[@hansengbino8701]

What if i dont have a dutch oven?

[@JustCookSomething]

Great question. I'll make a video. Stay tuned!

[@hansengbino8701]

@@JustCookSomething thanks

[@takht57]

Can you tells the water in ml and the flour in grams, (as everyone's cup is different) i made it, it was nice but mine ended up being half the size of yours and i did put enough yeast i think.

[@JustCookSomething]

I added it in the video description!

[@takht57]

​@@JustCookSomethingi love how you made it so simple, i just subscribed. I checked the description, i dont see grams of yeast/sugar and water is in cups and not mls. Would it be correct to say that whatever cup i use should be the same for the flour and water and this way the measurements would be exact

[@JustCookSomething]

Oh sorry about that! looks like it didn't save in the description. Try checking again, you might have to refresh the page. let me know if it works on your end.

[@matthart4465]

I guess some simple math is too hard for you

[@gwarlow]

@@matthart4465 I guess leaving a helpful comment is too selfless for you.

[@dumpmuch]

Bred 👍🏼

[@RaniaKoumtali]

What if i dont add sugar? I dont eat sugar so can i add honey to it?

[@JustCookSomething]

Yes, you can substitute honey if you don't eat sugar. Or you can skip it all together, but that will definitely change the taste. Let me know how yours turns out 😀

[@H-tr1od]

Can u knead instead?

[@houseoflearninghomeschool]

Will it hurt if I let it rise hours? Like all day?

[@Nina01.]

Did the bread sing?

[@MassDonfel]

i did exac mesurements, but my dough is too sticky and too spread around do not look like a ball :( any ideas?

[@kayBTR]

Just add a little more flour until it isn’t sticky anymore. Houses have different levels of humidity. More humidity means you’ll need more flour. Good luck!

[@rcfnc]

Love fresh bread but it is too hot to make in the summer

[@takht57]

Can you make a bread with baking powder and not yeast and no baking soda. Especially if you can make this artisan bread with baking powder, please make another video

[@JustCookSomething]

I'll definitely keep that in mind!

[@Joanv314]

What if you don’t have a covered pot for the oven?

[@JustCookSomething]

I know it's possible to make it without a dutch oven. But unfortunately I don't have a video on how to do that yet... 😅

[@RobbK94]

They say you should wait a minimum of 1hr before cutting your bread. I usually wait till he gets down to room temperature

[@crystalv6122]

Darn I don’t have a dutch oven 😮😅

[@erickbravo5800]

Why is my dough so sticky and flat?

[@sairatabassum2185]

Mine was sticky too.

[@H-tr1od]

Over proofed or too much water

[@MarinePigVa]

Mixing bread with a spatula....hahahahahaha. Get those hands into it.

[@JustCookSomething]

👐

[@kassyllovely]

Wait a second, I’m a newbie, I thought salt affected the yeast? Other recipes they always separate them? Anyone care to fill me in. 😊

[@iselfnoone]

Sugar=not artisan. Local honey is arguably artisan, but the general rule is flour, yeast, water, salt.

[@JustCookSomething]

What if it's organic sugar? Thanks for the feedback!

[@matthart4465]

What if the sugar factory is in my same town? Guess it's local then.

[@markdlt2989]

What's the amount of honey would equal two table spoons one for one?

[@JustCookSomething]

@markdlt2989 it should be 1:1 ratio. A little more or less won't make much of a difference 🙂

[@ieatwhaticook]

Excellent recipe and well done. So yummy 😋 😋 Your new subscriber

[@JustCookSomething]

Thanks!

[@dp6307]

First: never cut it HOT Second: it looks absolutely UNFERMENTED. A LOT OF THANKFUL COMMENTS LIKE OH! Thanx, this is my first bread recipe 😂😂😂😂 it’s way better than the supermarket bread. No it’s not! UNFERMENTED mean UNHEALTHY!! Try to cook well fermented, healthy bread first than record a video. Pffff