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100% Whole Wheat Oil-Free Bread
100% Whole Wheat Oil-Free Bread

Before you jump to 100% Whole Wheat Oil-Free Bread recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

Eating healthy foods tends to make all the difference in the way you feel. When we eat more healthy snacks and less of the bad ones we usually feel much better. A salad allows us to feel better than a piece of pizza (physically anyway). Sometimes it’s tough to find healthy foods for snacks between meals. Shopping for goodies can be a struggle because you have a great number of options. Here are some healthy snacks which you can use when you need an instant pick me up.

Yogurt is often a snack a lot of people ignore. Eating fat free yogurt in place of a wholesome larger lunch is not a good idea. Low fat yogurt makes a fantastic snack, nevertheless. It is a protein-rich supply of nutritious minerals and vitamins. Yogurt is very easy for the physical body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Easy hint: select unsweetened yogurt and add walnuts or flaxseeds. This minimizes your sugar absorption without lowering the taste of your snack.

You can find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

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

The ingredients needed to cook 100% Whole Wheat Oil-Free Bread:
  1. Take 200 grams Whole wheat bread (strong) flour
  2. Provide 20 grams Sugar
  3. Get 3 grams Salt
  4. You need 3 grams Dry yeast
  5. Get 160 ml Water
Steps 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.

Add oil and then add honey. Look at how all the honey just slides right out of the cup when added after using it for the oil - no scraping needed. This Easy Whole Wheat Bread is a little step up from that, in that it takes a little more effort. I was looking for Vegan, sugar free bread as my husband can't have sugar. Turned out great the first try.

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