40% whole wheat bread.
40% whole wheat bread.

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, 40% whole wheat bread.. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

40% whole wheat bread. is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. 40% whole wheat bread. is something which I’ve loved my entire life. They are fine and they look wonderful.

A healthy flavorful and more digestible bread choice for your Sourdough whole wheat bread is a Wonderfully nutritious bread. The long cold rise aids the fermentation of the. The bread flour loaf exhibited the familiar whole-wheat flavor we both like, and the crumb was soft, again as we like in a sandwich bread.

To begin with this recipe, we must first prepare a few components. You can cook 40% whole wheat bread. using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make 40% whole wheat bread.:
  1. Prepare 200 grams Whole wheat flour.
  2. Take 300 grams White wheat flour.
  3. Take 400 grams Water 90-95°F (32-35°C)
  4. Get 1 bunch Optional ingredients (seeds, bran, flakes etc)
  5. Get 2 1/2 grams Instant yeast (dry).
  6. Make ready 12 grams Fine sea salt.

Dutch consumers often buy whole wheat or multi-grain loaves on weekdays and more luxurious or indulgent breads and pastries on the weekend. But then I realized that this little homemaker adventure took hours upon hours, hours I simply don't have anymore, with my design and. Nice soft whole wheat bread with added grains. I love using my Vitamix to make bread.

Steps to make 40% whole wheat bread.:
  1. Autolyse. Mix flours with lukewarm water, to the point of fully incorporated & no longer dry flour is visible. Cover and let it sit in room temperature, for 20-30min.
  2. Mixing. Prepare other bowl with warm water (that's for reweting your hand). Sprinkle salt, yeast and/or optional ingredients. Grab the dough from the bottom and fold on the top. Repeat it 4-5 times. Use your thumb & forefinger to 'pince' the dough inbetween folds. Rewet hand when needed.
  3. Folding. Set the timer for 5 hrs. It's best to fold the dough 3-4 times, during first 2 hrs of fermentation (for ex. every half hour). Grab from the bottom, stretch but not too much, and fold over the top. This step doesn't require 'pinching'. Only 3-4 folds at a time. That serves for building 'structure/foundation' for gluten. By the 3 or 4 fold you'll notice that dough has stiffened and has some gas (CO2) inside. That's good :)
  4. Dividing. That's an optional step. Follow it only when you have enough dough for 2 or more loafs (this recipe can be scaled up if you have bigger family :)) Sprinkle some flour on your working surface, flour your hands to easily handle the dough. Tip it on the surface, and divide on equal parts, using plastic scraper or dough knife.
  5. Shaping & proofing. By the end of those 5 hrs, dough at least should double (or even triple) its original volume. Shape the dough in way that seams will be facing the bottom. Sprinkle some flour on the top, cover and let it proof for approx. 60-75 min (it depends of your ambient temperature, if warmer - shorter proofing time would be needed). Finger dent test after 1 hr. If dough after poking springs back quickly = some more time is needed. If springs back slowly and not completely = fully proofed and ready for baking. If doesn't spring back = over proofed (but good to go as well :))
  6. Preheating. Before end of proofing time (15-20 min), set your oven for 475°F (245°C). Put inside the dutch oven or other heat resistant vessel with lid on.
  7. Baking. Using antiheat mitts, take out dutch oven & lid off. Very gently and carefully (heat!!! ) transfer your prooven dough to the dutch oven (using edges of your palms, not fingers). Cover and bake in the middle of the oven for 30 min, maintaining 475°F (245°C). After that time, take the lid off and bake for another approx. 15-20 min (it's a crust formation phase).
  8. After bake is done. Again, wearing mitts, take the loaf out and let it cool on some rack or even tilted on one side (better air circulation around). It's cooled enough after 20 min. Enjoy fruit of you labor :)

I've used various methods to make bread, and this is so easy. This Easy Whole Wheat Bread is a little step up from that, in that it takes a little more effort. But it's really not much more especially if you own a stand mixer. After this time it will be baked through. You can check by knocking on the bottom.

So that is going to wrap this up for this special food 40% whole wheat bread. recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!