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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 Healthy Eating Doesn’t Need To Be Difficult.

Choosing to eat healthily offers many benefits and is becoming a more popular way of life. The overall economy is affected by the number of people who are suffering from diseases such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. In all probability, a lot of people think that it takes too much work to eat healthily and that they will need to drastically alter their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by making some modest changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery as you most probably buy lots of food items out of habit. As an example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? One wholesome option that can give you a great start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy eating regimen.

To sum up, it is easy to begin making healthy eating a part of your daily lifestyle.

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

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