Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, 40% whole wheat bread.. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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. My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must!
40% whole wheat bread. is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. 40% whole wheat bread. is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must 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.:
- Make ready 200 grams Whole wheat flour.
- Get 300 grams White wheat flour.
- Get 400 grams Water 90-95°F (32-35°C)
- Prepare 1 bunch Optional ingredients (seeds, bran, flakes etc)
- Prepare 2 1/2 grams Instant yeast (dry).
- Get 12 grams Fine sea salt.
In fact, according to a recent study, three-quarters of the Dutch population prefer whole wheat to white bread. The many benefits of whole wheat products are being recognized more and more by consumers. This animal study compared mineral absorption from different breads: reconstituted whole wheat flour (white flour plus bran, a typical formulation), yeast bread and sourdough bread. The rye whole wheat flour make it a healthier bread and I feel so good about giving a warm buttered slice to Watch How to Make Whole Wheat Bread: This recipe is an all-day project (lots of I would say that taste wise it was a notch higher.
Instructions to make 40% whole wheat bread.:
- 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.
- 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.
- 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 :)
- 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.
- 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 :))
- 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.
- 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).
- 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 :)
Most whole grain or grain and seed breads from the market fall a bit short on the taste factor. I don't know what they do, but the breads are just too sweet tasting and generally have an odd after taste. Please see my metric chart about the flour. Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. Whole Wheat Indian Recipes, whole wheat flour Indian recipes.
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