Artisan Bread
Harvest festivals. Autumn days and falling leaves. Artisan bread.
The harvest season is full of inspiration, particularly when it comes to the kitchen and baking. We were inspired to try out this wheat bread recipe where the form matches the theme. Basically, the loaf is itself made in the shape of a sheaf of wheat. Pretty cool, right?
Traditionally, a sheaf symbolizes abundance and gratitude for the work of harvesting. Whether you make it for a special fall dinner or save it for a Thanksgiving meal, this stunning artisan bread will decorate your table and surprise your guests.
Not only does the bread look delicious, but it also tastes great.
The process of forming a sheaf of wheat from a loaf is complex, but if you’re an experienced baker, you’ll figure it out pretty quickly. But honestly, perfection isn’t what anyone is looking for—least of all us homeschool mamas.
We know that some of the very best and beautiful things are flawed. It just adds more character, right?
So, if you consider yourself a beginner, or if you want to bring your kids into the kitchen to help make this artisan bread, they can do it, too.
For the artisan bread recipe, you’ll want to choose high-quality wheat flour and rapid yeast. Adding a bit of honey to the dough will add a gentle aroma and extra flavor to the bread.
Ingredients for the Artisan Bread:
- 1 cup of room temperature water
- 1 tsp. dry yeast
- 2 tsp. honey
- 1/2 tsp. salt
- 1 1/2 tbsp. olive oil
- Egg for basting
Note: You can replace the water with milk or almond milk.
For basting, to add that extra color, we used an egg with a splash of water beaten in. But you can feel free to brush the bread with strong sweet tea, milk, or apricot jam mixed with some water to dilute it.
How to Make Autumn Artisan Bread:
Step 1.
Begin preparation by kneading the dough. Pour the water and olive oil into a large bowl. Add the salt, honey, and yeast. Stir the mixture until the ingredients are completely dissolved.
Add the sifted flour in batches. Knead into a soft, slightly sticky dough. You may need a little more or less flour.
Roll the dough into a ball, place it into a bowl, and cover it with cling wrap or a clean bread towel.
Leave it in a warm, dry space and wait until the dough has increased in volume by 2-3 times. It will probably take about an hour.
2. Knead the dough and separate it in half. One part will be the base. Divide the base into two unequal parts. Roll out the larger part into a rectangle on a baking tray lined with parchment paper. Roll the other into a semicircle and place it next to the rectangle to make a mushroom shape. Trim the excess bits with a knife if needed. Moisten the base with water using a silicone brush and make punctures with a fork. The base is ready.
3. Divide the other half of the dough in half. Roll out one half into a sheet and cut it into strips. Roll each strip into a cord. This makes the stems. For the spikes, take small pieces of dough and make them into rolls about 4 inches thick and 1/2 pointed at the end. Cut each small roll into 2 halves with a knife. Using small and sharp scissors, cut it on 2 sides so that you get prickles and stretch it out a bit.
4. Lay out the ears and stems on the base. Trim the bottom of the stems and make a tie from two dough bundles tied in a knot.
5. Preheat the oven to 365 degrees Fahrenheit. Cover the bread with a towel and let it rise for 20 minutes. Brush the sheaf with the beaten egg. Bake the bread in the oven for 25-30 minutes until browned.
Serve it warm from the oven, with butter or a drizzle of honey.
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Artisan Bread
Description
Whether you make this artisan bread for a special autumn dinner or your Thanksgiving meal, this stunning loaf will be an amazing (and edible) centerpiece to decorate your table.
Ingredients
- 1 cup of room temperature water
- 1 tsp. dry yeast
- 2 tsp. honey
- 1/2 tsp. salt
- 1 1/2 tbsp. olive oil
- Egg for basting
Instructions
- Begin preparation by kneading the dough. Pour the water and olive oil into a large bowl. Add the salt, honey and yeast. Stir the mixture until the ingredients are completely dissolved. Add the sifted flour in batches. Knead into a soft, slightly sticky dough. You may need a little more or less flour. Roll the dough into a ball, place in a bowl and cover with cling film. Leave until the dough has increased in volume by 2-3 times. It will probably take about an hour.
- Knead the dough and separate it in half. One part will be the base. Divide the base into two unequal parts. Roll out the larger part into a rectangle on a baking tray lined with parchment paper. Roll the other into a semicircle and place it next to the rectangle to make a mushroom shape. Trim the excess bits with a knife if needed. Moisten the base with water using a silicone brush and make punctures with a fork. The base is ready.
- Divide the other half of the dough in half. Roll out one half into a sheet and cut it into strips. Roll each strip into a cord. This makes the stems. For the spikes, take small pieces of dough and make them into rolls about 4 inches thick and 1/2 pointed at the end. Cut each small roll into 2 halves with a knife. Using small and sharp scissors, cut it on 2 sides so that you get prickles and stretch it out a bit.
- Lay out the ears and stems on the base. Trim the bottom of the stems and make a tie from two dough bundles tied in a knot.
- Preheat the oven to 365 degrees Fahrenheit. Cover the bread with a towel and let it rise for 20 minutes. Brush the sheaf with the beaten egg. Bake the bread in the oven for 25-30 minutes until browned. Serve it warm from the oven, with butter or a drizzle of honey.
Notes
You can replace the water with milk or almond milk.
For basting, to add that extra color, we used an egg with a splash of water beaten in. But you can feel free to brush the bread with strong sweet tea, milk, or apricot jam mixed with some water to dilute it.
If you’re making this artisan bread for Thanksgiving, your kids will absolutely love these Thanksgiving cupcakes to go alongside!
