Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, stone ground whole wheat artisan bread. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Stone ground whole wheat artisan bread is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Stone ground whole wheat artisan bread is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook stone ground whole wheat artisan bread using 7 ingredients and 7 steps. Here is how you can achieve that.

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

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

So that’s going to wrap it up with this exceptional food stone ground whole wheat artisan bread recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!