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Before you jump to 100% Whole Wheat Oil-Free Bread recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs Within the Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers and hippies? That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone’s active participation. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your kitchen area more green.

A massive amount of electricity is actually consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that hard. Typically, all it takes is a little common sense.

We hope you got benefit from reading it, now let’s go back to 100% whole wheat oil-free bread recipe. You can have 100% whole wheat oil-free bread using 5 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook 100% Whole Wheat Oil-Free Bread:

1. Provide 200 grams Whole wheat bread (strong) flour
2. Provide 20 grams Sugar
3. You need 3 grams Salt
4. Prepare 3 grams Dry yeast
5. Take 160 ml Water

Steps to make 100% Whole Wheat Oil-Free Bread:

1. Add all of the ingredients to your bread maker at home and switch it onto the dough course until it gets to the first proving stage.
2. Take the dough out of the bread maker, punch it down and split into 2 equal halves. Shape the halves into balls and leave to rest under a damp cloth for 15 minutes.
3. Lightly punch out the gas again, and with a rolling pin, roll the dough out into an oblong, elliptical shape.
4. Fold the dough in half over the vertical axis and roll up. Make sure the seam is sealed up tightly.
5. Place the rolls seam side down inside a lightly oiled loaf tin. Leave to prove for a second time at 40°C until the dough takes up half of the tin (this should take around 90 minutes).
6. This is what it should look like after the second proving.
7. Bake for 20-25 minutes in an oven preheated to 200°C. If it looks like the top is going to burn, cover it with aluminium foil.
8. When baked, leave the loaf in the tin and drop it from around 30 cm onto your counter or working surface. Remove the bread from the tin as early as possible.
9. My Proving Method Fill a frying pan with 42°C warm water and place the loaf tin inside If the water cools down, simply heat it back up.
10. This bread is so soft when just out of the oven. If it cools, you can re-heat it in the microwave.

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