Steps to Prepare Any-night-of-the-week Stone ground whole wheat artisan bread

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, How to Make Favorite Stone ground whole wheat artisan bread. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Stone ground whole wheat artisan bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stone ground whole wheat artisan bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stone ground whole wheat artisan bread is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stone ground whole wheat artisan bread estimated approx 53 mins.

To get started with this recipe, we have to prepare a few ingredients. You can have Stone ground whole wheat artisan bread using 7 ingredients and 7 steps. Here is how you can achieve it.

I have spent approximately three years attempting to perfect a perfect whole meal loaf. At the beginning, recipes I tried, produced loaves resembling bricks. It seemed the only way to produce an edible loaf was to use half whole wheat and half strong white flour. However, I wanted to make a loaf with just stoneground whole wheat flour. By adding a small amount of vital wheat gluten I produced a loaf which was not only healthy but light, crusty and a beautiful crumb. Follow this recipe and you will produce a whole meal loaf superior to that bought from supermarkets.

Ingredients and spices that need to be Take to make Stone ground whole wheat artisan bread:

1. 600 grams Stoneground Wholemeal Flour
2. 2 rounded tablespoons of Wheat Gluten
3. 444 grams Water (or 444ml - using grams is more accurate)
4. 7 grams Instant Yeast (1 tablespoon)
5. 1 teaspoon Fine Sea Salt
6. 1 teaspoon caster sugar
7. 2 tablespoons Rape Seed or Olive Oil

Steps to make 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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