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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, 40% whole wheat bread.. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

40% whole wheat bread. is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. 40% whole wheat bread. is something that I have loved my whole life.

Our Wheat Bread is always sprouted, full of flavor, & nothing but nutritious. Angelic Bakehouse is free of milk, eggs, fish, tree nuts, peanuts, soy, & sesame. Recipe taken from "Flour, Water, Salt, Yeast" by Ken Forkish.

To get started with this particular recipe, we must first prepare a few components. You can have 40% whole wheat bread. using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make 40% whole wheat bread.:
  1. Take 200 grams Whole wheat flour.
  2. Take 300 grams White wheat flour.
  3. Prepare 400 grams Water 90-95°F (32-35°C)
  4. Take 1 bunch Optional ingredients (seeds, bran, flakes etc)
  5. Get 2 1/2 grams Instant yeast (dry).
  6. Make ready 12 grams Fine sea salt.

After a travel absence last weekend, it was time to get back to the book. This weekend the overnight whole wheat bread took hold of my kitchen. This entry was posted in straight dough bread and tagged autolyse, bread, overnight, sea salt, white bread, yeast. This flour blend will be enough to get you through the first nine days of feeding the starter.

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 :)

After that, simply make more of the flour blend. I'm asking because I'm really struggling to get any spring on my sprouted wheat loaves. Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear.

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