When making sugar free and oil-free wholemeal bread, it's hard to knead and cover the film because there's no oil and the content of wholemeal flour is very high. After baking, you'll probably get a whole wheat brick Today's recipe refers to @ happy tears. There is a slight change in the material. You don't need to knead it to make fluffy and chewy whole wheat bread. In addition, milk and eggs are added. High protein helps the toast expand when it is baked. Toasted toast can be eaten directly or sliced into slices to make sandwiches. No sugar, no oil, only strong wheat flavor. It's a great partner for weight loss
Step1:Mix the warm water (about the temperature of the palm) and sugar at about 35 ℃. Add the dry yeast. Stir well. Let it stand for 20 minutes. The bubble on the picture above shows that the yeast is activated. You can proceed to the next ste
Step2:Mix all the ingredients. Note that if the eggs and milk are just taken out of the refrigerator in winter, they should be placed at room temperature before use. Pour in the activated yeast water. Stir with chopsticks until you can't see the flowing liquid.
Step3:Then knead it until you can't see the dry powder. It's in a ball. The dough has a large amount of water. It's normal to stick hands. No doubt. It is better to operate with gloves.
Step4:Take a glass bowl or plastic wrap and cover. Let stand for 10 minutes
Step5:Take off the glass bowl. Start to fold the dough - pull up the corner of the dough. Fold to the center of the dough.
Step6:Like this.
Step7:Turn the basin. Pull up the next corner. Then fold it to the center.
Step8:Repeat this step all the time. Pull it up. Fold it to the center. Fold the whole dough once. Fold it again. It doesn't matter how many turns you fold. Just fold it nine times. After folding, take the glass bowl and cover it again. Let it stand for 10 minutes. Then fold it again. This folding step is repeated four times. 4 times. Leave for 10 minutes after each fold.
Step9:The fourth fold is over. Now you can feel that the dough has developed toughness.
Step10:After the dough is folded, pinch it with your hands at the folded position.
Step11:Then turn the dough over, mouth down, cover with glass bowl or plastic wrap, and carry out basic fermentation. Turn the dough gently, because the dough is still a little sticky. You can slowly insert your hand into the bottom of the dough and turn the whole dough over.
Step12:Put the dough in a warm place. Ferment it to twice the size. It took me two hours at 24 ℃. Stick the flour with your fingers and poke a hole in the dough. The hole rebounds slightly. But the hole will not disappear, which means the dough is ready. If the hole sinks, that is to say, it retracts. That is to say, it has been sent.
Step13:The dough has a honeycomb structure.
Step14:Squash your fist. Let out the air.
Step15:Take out the dough and put it on the kneading pad.
Step16:Tap with your hand to further vent the air.
Step17:Divide the dough. I'm divided into 4 parts. You can divide them into 3 parts according to the size of your own toast box.
Step18:Gently knead. Cover and keep fres
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Cooking tips:1. The dough has a large amount of water. It's sticky. It's better to wear gloves. 2. The amount of milk and eggs can be slightly changed. As long as the sum is equal to 180g, you can also change the amount of milk into the same amount of water. 3. The whole wheat flour can be replaced with the same amount of rye flour. It's made of rye toast. 4. It's not recommended to increase the amount of whole wheat flour. Too much whole wheat flour will cause the toast not to ferment. Later baking will not grow high. It's hard and not fluffy like brick. 5. If you want to taste something, you can put 1.2g more salt. You can't put too much salt. Too much salt will affect the formation of gluten. I wish everyone can make delicious whole wheat bread and have skills in cooking.