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

Before you jump to 40% whole wheat bread. recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it looks like we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to transform things for the better without everyone’s active participation. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, mainly in the kitchen.

Although it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a great deal of energy and do the job faster with countertop appliances rather than a stove. Many people incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. You get the greatest energy savings by completely loading the dishwasher before commencing a wash cycle. Don’t dry the dishes with heat, use the cool dry or air dry functions to increase the money you save.

From the above it ought to be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is quite easy to live green, all things considered. It’s concerning being sensible, more often than not.

We hope you got insight from reading it, now let’s go back to 40% whole wheat bread. recipe. To cook 40% whole wheat bread. you need 6 ingredients and 8 steps. Here is how you achieve that.

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

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