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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, 40% whole wheat bread.. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must! 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. Homemade Whole Wheat Bread that's exceptionally soft and tender, thanks to a touch of milk and olive oil.

40% whole wheat bread. is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. 40% whole wheat bread. is something that I have loved my entire life.

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

Hartog's Volkoren Bakkerij & Maalderij is a small artisan bakery in Amsterdam, specializing in whole. finally, serve whole-wheat bread with jam / use to make a sandwich. notes: firstly, make sure to knead the dough well, it will not turn soft. additionally, to prepare white bread, replace wheat flour with maida. furthermore, if you are vegan then replace milk with water. finally, whole wheat bread or atta bread. 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. An easy, delicious bread recipe that is the perfect side dish to any meal!

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 :)

Easy whole wheat bread is something I've been searching for, for a long time now. I loooove bread, especially fresh baked bread, hot out of the Easy Whole Wheat Bread. I have to say, for this being my first time ever making homemade bread, I was so so pleased with how it turned out. Whole wheat bread has an unfortunate reputation for turning out heavy and dense at home. It can have a texture that's prone to tearing or crumbling apart, especially when sliced thin for sandwiches.

So that’s going to wrap this up with this special food 40% whole wheat bread. recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!