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Before you jump to 40% whole wheat bread. recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. According to the specialists, to clean up the environment we are all going to have to make some adjustments. These modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your cooking area more green.

You may well prefer cooking with your oven, but using a microwave instead will cost you a lot less money. As soon as you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a great deal of electricity and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. You get the maximum energy savings by fully loading the dishwasher ahead of commencing a wash cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can raise the amount of money you save.

The kitchen by itself gives you many small means by which energy and money can be saved. Natural living is something we can all accomplish, without difficulty. It’s related to being practical, most of the time.

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

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

1. Use 200 grams Whole wheat flour.
2. Use 300 grams White wheat flour.
3. Provide 400 grams Water 90-95°F (32-35°C)
4. Get 1 bunch Optional ingredients (seeds, bran, flakes etc)
5. Take 2 1/2 grams Instant yeast (dry).
6. Get 12 grams Fine sea salt.

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 :)

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