Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, stone ground whole wheat artisan bread. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Stone ground whole wheat artisan bread is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Stone ground whole wheat artisan bread is something that I have loved my entire life.
It also makes a good whole wheat sourdough sandwich bread. NOW we know why WHITE whole wheat flour is a good choice for the beginner artisan whole wheat bread baker. Let's get started learning the method for this.
To begin with this recipe, we have to first prepare a few ingredients. You can have stone ground whole wheat artisan bread using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Stone ground whole wheat artisan bread:
- Take 600 grams Stoneground Wholemeal Flour
- Get 2 rounded tablespoons of Wheat Gluten
- Prepare 444 grams Water (or 444ml - using grams is more accurate)
- Get 7 grams Instant Yeast (1 tablespoon)
- Get 1 teaspoon Fine Sea Salt
- Get 1 teaspoon caster sugar
- Get 2 tablespoons Rape Seed or Olive Oil
You will add hot water to create steam for the bread. Home ground wheat acts differently than store-bought. I don't have any experience with home. Beutiful round rustic loaves of amazing wheat bread with the destinct note of molasses.
Instructions to make Stone ground whole wheat artisan bread:
- 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.
- Meanwhile add the flour, wheat gluten and salt to a stand mixer and mix on slow speed for about 2 minutes with the paddle.
- 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.
- 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.
- 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.
- 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.
- 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.
MMM The recipe started in my family somewhere before my grandmother. I up-dated some and sometimes substitute molasses for honey which is great! Also the origional recipe called for hulled sunflour seeds. Whole Wheat Artisan Bread - sounds fancy pantsy and like you bought it in an experience boulangerie en France but is actually the easiest yeast bread you will ever make! Do you like making yeast breads at home?
So that’s going to wrap this up for this exceptional food stone ground whole wheat artisan bread recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
