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Mini Artisan Breads

Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

Yields: 4 servings

 1 ¼ cups bread flour
 1 cup whole wheat flour
  cup milled flax seed
 ½ cup unprocessed wheat bran
 ½ cup quick oats
 ¼ cup salted sunflower seeds
 2 tbsp sugar
 1 (¼-ounce) packet quick-rise yeast (2 ¼ teaspoons)
 1 ½ tsp salt
 3 tbsp butter, cut into small pieces
 1 cup water
 ½ cup Odyssey® Greek Plain Yogurt

Line 1 light-colored heavy non-stick rimmed sheet pan with parchment paper; set aside. To prevent bread bottoms from over browning, set the parchment lined sheet pan inside an unlined second pan. Baking with stacked pans gives needed insulation.


In a large bowl of a stand mixer, add flours, flax, wheat bran, oats, sunflower seeds, sugar, yeast, salt and butter pieces; whisk to combine.


Microwave water in a microwave safe glass measuring cup on high for about 55-60 seconds (temperature should be 120⁰F to 130⁰F); then whisk in Greek Plain Yogurt.


Fit mixer with a dough hook and turn mixer on medium-low; gradually pour water mixture into dry ingredients. Knead for about 8-10 minutes. Dough should come together to form a ball shape but will still be slightly sticky.


Coat a large mixing bowl with cooking spray and place the dough ball in the bowl; coat plastic wrap with cooking spray and cover bowl. Let rise in a warm place until dough doubles in size, about 1-1½ hours.


Transfer risen dough onto a lightly floured surface and briefly knead. With a bench knife, divide dough into 4-equal portions. Briefly hand knead each portion and shape into round loaves.


Place loaves on the prepared sheet pan several inches apart. Use a serrated knife and lightly cut 2-3 shallow lines in the top of each loaf. Coat plastic wrap with cooking spray and lightly cover breads. Let rise in a warm place for about 1 hour.


Place oven rack in center of oven and preheat oven to 400⁰F. Bake bread until done, about 25-30 minutes. Cool on a wire rack.

Nutrition Facts

Servings 0