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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, 40% whole wheat bread.. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

40% whole wheat bread. is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. 40% whole wheat bread. is something which I’ve loved my whole life. They’re fine and they look fantastic.

Making whole wheat bread at home isn't hard at all! Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread.

To begin with this recipe, we have to first prepare a few components. You can have 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. Make ready 200 grams Whole wheat flour.
  2. Make ready 300 grams White wheat flour.
  3. Take 400 grams Water 90-95°F (32-35°C)
  4. Take 1 bunch Optional ingredients (seeds, bran, flakes etc)
  5. Make ready 2 1/2 grams Instant yeast (dry).
  6. Take 12 grams Fine sea salt.

This no-knead Whole Wheat Bread Recipe is perfect for beginners. My Whole Wheat Bread Recipe uses one of my favorite things to have on hand: dry active yeast. Dry active yeast is the most commonly available form of yeast for home bakers and is available in ¼-oz packets at most local grocery stores. This easy recipe for whole wheat bread came to us via an artisan baker in Amsterdam.

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 :)

So, roll up those sleeves and prepare for a flour fest. Dutch consumers often buy whole wheat or multi-grain loaves on weekdays and more luxurious or indulgent breads and pastries on the weekend. Easy Whole Wheat Bread: In this episode of In the Kitchen with Matt I will show you how to make whole wheat bread. First we want to get our yeast started. I always do this to make sure my yeast is good.

So that’s going to wrap it up for this special food 40% whole wheat bread. recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be 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!