The other day I posted about my first Artisan Bread in 5 Minutes loaf. Well I have contined experimenting with great success. I turned the rest of the first batch into a sandwich loaf baked in a tin and another freeform loaf. Unlike the first loaf these were made with refridgerated dough, in my cold almost-winter kitchen the dough took a bit longer for the second rise than the recipe stated but it turned out well. I have added instructions for the sandwich loaf to the original post.
For my second batch of dough I made the Peasant Loaf dough which includes a small amount of whole wheat and rye flours. We tend to eat white bread in our house because I prefer it, even though I know I should be feeding the kids (and me) wholemeal. So I thought this was a good way to at least add a bit more fibre. It was still delicious with a great crust lots of comments on the web said they think it has more flavour.
Peasant Artisan Bread in 5 Minutes
3 C lukewarm water (+1/4 C if using bread flour)
4 1/2 tsp granulated yeast
4 1/2 tsp coarse salt or less table salt (adjust to suit your taste)
5 1/2 cups (760g) unbleached plain flour
½ C rye flour
½ C whole-wheat flour
For the method see my previous Artisan Bread post.