Easiest Way to Prepare Scrummy 100% Whole Wheat Oil-Free Bread

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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 Energy Boosting Treats.

We are all aware that consuming healthy meals can help us feel better in our bodies. Whenever we eat more healthy foods and a smaller amount of the bad ones we generally feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Selecting healthier food choices can be challenging when it's snack time. Shopping for snacks can be a difficult task because you have a great number of options. Here are some healthy snacks which you can use when you need a fast pick me up.

If you're looking for a quick snack, you can't go completely wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will keep you until it's time for the afternoon meal. Eating on the run can be healthier with whole grain chips and crackers. Choosing whole grain snacks is always much better than eating the highly processed grains we commonly obtain in our grocery stores.

A large selection of quick health snacks is easily accessible. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let's go back to 100% whole wheat oil-free bread recipe. To make 100% whole wheat oil-free bread you need 5 ingredients and 10 steps. Here is how you do that.

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

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

Instructions 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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