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Before you jump to 40% whole wheat bread. recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
The benefits of healthy eating are these days being given more attention than ever before and there are good reasons for doing this. There are many diseases associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get people to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. In all likelihood, a lot of people assume that it takes a great deal of work to eat healthily and that they will need to drastically alter their way of life. Contrary to that information, people can alter their eating habits for the better by carrying out a couple of simple changes.
If you want to see results, it is definitely not a requirement to drastically modify your eating habits. Even more important than wholly altering your diet is just substituting healthy eating choices whenever you can. Sooner or later, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. Slowly, your eating habits will change and your new eating habits will totally replace the way you ate in the past.
As you can see, it’s not at all difficult to begin incorporating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to 40% whole wheat bread. recipe. You can cook 40% whole wheat bread. using 6 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook 40% whole wheat bread.:
- Prepare 200 grams Whole wheat flour.
- Provide 300 grams White wheat flour.
- Get 400 grams Water 90-95°F (32-35°C)
- Get 1 bunch Optional ingredients (seeds, bran, flakes etc)
- You need 2 1/2 grams Instant yeast (dry).
- Get 12 grams Fine sea salt.
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 :)
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