Steps to Prepare Perfect 40% whole wheat bread.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, 40% whole wheat bread.. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

The bread flour loaf exhibited the familiar whole-wheat flavor we both like, and the crumb was soft, again as we like in a sandwich bread. My crusty, bakery-style, aromatic and yeasty whole wheat bread recipe is must! Whole wheat bread has an unfortunate reputation for turning out heavy and dense at home. It can have a texture that's prone to tearing or crumbling apart, especially when sliced thin for sandwiches.

40% whole wheat bread. is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. 40% whole wheat bread. is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 40% whole wheat bread. using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make 40% whole wheat bread.:

1. Prepare Whole wheat flour.
2. Make ready White wheat flour.
3. Take Water 90-95°F (32-35°C)
4. Make ready Optional ingredients (seeds, bran, flakes etc)
5. Make ready Instant yeast (dry).
6. Prepare Fine sea salt.

Since the whole-wheat flour absorbs more water than white, the dough benefits from a longer resting period after the initial mix. This is by go to whole wheat bread recipe. I've made it in mini loaf pans and it takes like bread served at some restaurants. Most whole grain or grain and seed breads from the market fall a bit short on the taste factor.

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 :)

I've made it in mini loaf pans and it takes like bread served at some restaurants. Most whole grain or grain and seed breads from the market fall a bit short on the taste factor. More Sandwich loafs from the blog. I cut a few steps out of the original recipe and the result. Homemade Whole Wheat Bread that's exceptionally soft and tender, thanks to a touch of milk and olive oil.

So that is going to wrap it up for this exceptional food 40% whole wheat bread. recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!