Hey everyone, welcome to my recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect 40% whole wheat bread. recipe here. We also have wide variety of recipes to try.

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 Strength Boosting Snack foods.

Healthy eating encourages a feeling of health and wellbeing. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy kinds plays a role in a more healthy feeling. A little bit of pizza does not make you feel as healthy as eating a fresh green salad. This can be a problem, nevertheless, in terms of eating between meals. Finding snack foods that will help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. Why not try some of the following nutritious snacks the next time you need some extra energy?

Certain foods made from whole grains are excellent for a fast snack. A piece of whole wheat toast, as an example is a great snack in the early morning. Eating on the run can easily be more healthy with wholesome chips and crackers. Whole grains are usually better than highly processed grains present in white bread.

You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to 40% whole wheat bread. recipe. You can have 40% whole wheat bread. using 6 ingredients and 8 steps. Here is how you achieve it.

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

If you find this 40% whole wheat bread. recipe helpful please share it to your close friends or family, thank you and good luck.