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Stone ground whole wheat artisan bread
Stone ground whole wheat artisan bread

Before you jump to Stone ground whole wheat artisan bread recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snacks.

We are all aware that having healthy snacks can help us truly feel better inside our bodies. Increasing our consumption of sensible foods while reducing the intake of unhealthy types plays a role in a more wholesome feeling. A salad tends to make us feel better than a piece of pizza (physically anyway). This can be a problem, however, in terms of eating between meals. Shopping for snack foods can be a challenge because you have a great number of options. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack.

If you’re looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A bit of whole wheat toast, for example is a great snack in the early morning. When you have to have a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain snacks is always better than eating the highly processed grains we commonly obtain in our grocery stores.

A large variety of instant health snacks is easily obtainable. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to stone ground whole wheat artisan bread recipe. You can cook stone ground whole wheat artisan bread using 7 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Stone ground whole wheat artisan bread:
  1. Take 600 grams Stoneground Wholemeal Flour
  2. Get 2 rounded tablespoons of Wheat Gluten
  3. Use 444 grams Water (or 444ml - using grams is more accurate)
  4. Take 7 grams Instant Yeast (1 tablespoon)
  5. You need 1 teaspoon Fine Sea Salt
  6. Prepare 1 teaspoon caster sugar
  7. Get 2 tablespoons Rape Seed or Olive Oil
Steps to make Stone ground whole wheat artisan bread:
  1. Heat the water to 100 degrees Fahrenheit, add the sugar, stir until desolved then add the yeast. Leave until frothy, about 10 minutes at room temperature.
  2. Meanwhile add the flour, wheat gluten and salt to a stand mixer and mix on slow speed for about 2 minutes with the paddle.
  3. When the yeast is ready add the oil and stir until dispersed. With the mixer on slow speed add the water mixture, still using the paddle and continue mixing until dough leaves the bowl clean, about two to three minutes. Turn the mixer off and leave the dough to absorb the water for 20 minutes.
  4. After 20 minutes remove the paddle and replace with dough hook and continue to mix for 10 minutes. After 10 minutes remove dough hook, tip out into lightly oiled bowl, cover with cling film and leave to rise for about an hour or until at least doubled in size.
  5. Tip out onto lightly floured work surface and shape to fit a 2lb loaf tin or a tin of your choice. Cover and leave to rise to about an inch/25mm above the tin. Depending on the temperature of your kitchen this should take anything between 45 minutes and an hour.
  6. Meanwhile heat the oven to 200 degrees centigrade and when all is ready place the loaf in the oven, turn the heat down to 180 and bake for 45 minutes. Remove from the oven, take out of tin and place back in the oven and bake for a further 8 minutes.
  7. Leave to cool on a wire rack before cutting. Cover with butter and enjoy. The loaf is best eaten while still fresh and crusty, but will keep in a suitable tin for two to three days. Also it makes the very best toast.

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