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Before you jump to Stone ground whole wheat artisan bread recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers as well as hippies? That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to operate less frequently, will also save electricity.

As you can see, there are plenty of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living is not really that tough. Mostly, all it takes is a little bit of common sense.

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

The ingredients needed to make Stone ground whole wheat artisan bread:

1. Use 600 grams Stoneground Wholemeal Flour
2. Get 2 rounded tablespoons of Wheat Gluten
3. Provide 444 grams Water (or 444ml - using grams is more accurate)
4. You need 7 grams Instant Yeast (1 tablespoon)
5. Use 1 teaspoon Fine Sea Salt
6. Take 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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