Foundation Artisan Bread
This is the core foundation recipe—the simplest, purest place to begin with Yez! Artisan Baking Mix. With just three clean ingredients and zero kneading equipment, this formulation creates a rustic European-style artisan loaf featuring a tender, soft crust and a moist, springy, non-gummy crumb. Completely free of grains, gluten, starches, gums, and seed oils, it slices cleanly, toasts to perfection, and serves as the launchpad for countless savory and sweet creations.
Recipe Overview
- Prep Time: 10 minutes
- Hydration & Knead Time: 2–3 minutes
- Bake Time: 35–90 minutes (varies by shape)
- Cooling Time: At least 30–60 minutes (essential for crumb set)
- Crust & Texture: Soft, tender crust with a moist, springy crumb
- Yield Options: 1 large loaf, 2 demi-loaves, or 8–10 dinner rolls
- Equipment: Large mixing bowl, sturdy spatula, baking sheet, unbleached parchment paper
Ingredients
The Foundation
- Yez! Artisan Baking Mix: 1 bag (12 oz / 340 g)
- Warm Filtered Water (90°F–100°F / 32°C–38°C): 2 cups (475 ml)
- Raw Organic Apple Cider Vinegar: 2 tbsp (30 ml)
Oven Temperature & Shape Guide
Calibrate your oven temperature based on the shape you choose:
| Shape | Oven Temp | Bake Time | Finished Profile |
| 1 Large Loaf | 360°F (182°C) | ~90 minutes | Deep golden finish, soft crust, ideal for daily slicing |
| 2 Demi-Loaves | 375°F (190°C) | ~60 minutes | Faster bake, soft crust, perfect for sandwich slices |
| 8–10 Dinner Rolls | 380°F (193°C) | ~35 minutes | Pillowy, soft-crusted rolls for sliders or dinner |
Instructions
1. Prep the Oven & Baking Sheet
Preheat your oven to the target temperature for your chosen shape (see table above). Line a flat baking sheet with unbleached parchment paper.
Pan Note:
Do not use a traditional loaf pan. Standard metal loaf pans trap moisture against the sides and base, which can make the interior crumb heavy or damp. Baking on an open, parchment-lined flat baking sheet allows even air flow so the loaf bakes through evenly while maintaining its naturally soft, tender crust.
2. Combine & Initial Stir
Pour the entire 12 oz (340 g) bag of Yez! Artisan Baking Mix into a large mixing bowl. Add the warm water and apple cider vinegar. Using a sturdy spatula, stir vigorously until the liquid is absorbed and the ingredients begin to come together.
3. Hand Knead & Hydrate (1–2 Minutes)
Switch to your hands and knead the dough directly in the bowl for 1 to 2 minutes.
- The Texture Evolution: The dough will initially feel wet and slightly sticky. As the cold-milled seeds and coconut flour absorb the warm water, it will steadily thicken and pull together into a smooth, cohesive dough.
- Working the Dough: If the dough sticks to your hands, lightly wet them with water or rub them with a drop of oil before shaping.
4. Shape the Dough
Form the dough into your desired shape:
- Large Loaf: Shape into one large smooth oval or round loaf.
- Two Demi-Loaves: Divide the dough into two equal halves and shape into smaller loaves.
- Dinner Rolls: Portion into 8 to 10 equal rounds and shape into smooth rolls.
Place the shaped dough onto the parchment-lined baking sheet, leaving room between pieces.
5. Bake to a Tender, Solid Set
Bake on the middle rack according to your chosen shape:
- Large Loaf: ~90 minutes at 360°F
- Two Demi-Loaves: ~60 minutes at 375°F
- Dinner Rolls: ~35 minutes at 380°F
The bread is fully baked when the exterior is deep golden and completely set, and the loaf feels firm and solid when lifted or pressed lightly on the bottom.
6. Complete Cool (Do Not Slice Hot!)
Transfer the bread to a wire rack. Allow the bread to cool for at least 30 to 60 minutes before slicing or serving.
Why You Must Wait to Slice:
Cutting into grain-free bread while it is steaming hot will disrupt the crumb and compress the delicate internal matrix. Letting it cool allows the crumb to set fully into a clean-slicing, moist loaf with a tender, yielding crust.
Master Baker’s Notes
Why Apple Cider Vinegar?
The natural acidity in apple cider vinegar optimizes dough pH, helping the cold-milled seed fibers bind properly while giving the bread a pleasant, subtle sourdough depth.
Toasting for Crunch
Because this loaf naturally features a soft, tender crust straight from cooling, toasting thick slices in a low convection oven (300°F with olive oil) is how you achieve a crisp biscotti bite for tartines or avocado toast.
Storage & Freshness
- Countertop (Days 1–3): Store whole or sliced in a paper bag or bread box to preserve its tender texture.
- Refrigeration (Up to 10 Days): Keep sliced in an airtight glass container or sealed bag.
- Freezer-Friendly (Up to 3 Months): Pre-slice the loaf and freeze with parchment squares between slices so you can toast single slices directly from frozen.