Chinese Food
Knead free (half) whole wheat bread
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After the last rye bread. This time it's all over again. This time, I decided to use half high gluten flour and half whole wheat flour as non kneading bread. I tried to use different proportions of salt, sugar and warm water to see how it worked. It turned out to be quite successful. Because the proportion of water is larger and a few grams of sugar is added, it is enough to ferment at room temperature for several hours; mix in whole wheat flour and put it into bread mold after shaping. Complete the second fermentation overnight. You can bake directly when you get up in the morning. This recipe can really help everyone who wants to eat fresh bread in the morning.
Cooking ingredients
Cooking Steps
Step1:First, mix the solid part of the yeast seeds. Pour warm water into the mixture to make the dough. Ferment at room temperature until bubbles are visible, and the volume becomes about 2 times of the original size. This time is related to the room temperature. The fermentation is finished in about 4 hours at 20 ℃.
Step2:Mix in 200g whole wheat flour and knead it into a smooth dough. No effort is needed to knead out the glove film. Shape it and put it into the bread mold. Let it stand overnight to complete the second fermentation. After fermentation, if you like, you can cut a few holes with a bag cutter. Sprinkle some flour evenly on the surface of the bread base. No need to wait. No need to preheat the oven. Directly into the oven to open.
Step3:The process of baking bread is very similar. The color of the bread varies according to your preferences and different ovens. This is the result of baking for 15 minutes at 220 ℃ with the lid on. Baking for 10 minutes at 180 ℃ at 200 ℃. The color looks tender, but it doesn't affect the crispness of the skin around the bread.
Step4:Demould and let cool. Slice and enjoy. I have a note about this topic. If you are interested, go and have a look.
Step5:This first piece of bread is smeared with blueberry jam. It's worth everything when it's eaten. Besides, making this bread really takes no effort. It's really very suitable for people who don't want to spend time to eat Western style bread (except for soft and sweet toast bread).
Cooking tips:In the dough, you can add some common herbs or nuts in the kitchen as you like. I always like to add some dried herbs such as basil and thyme, or add sunflower seeds and pumpkin seeds. I miss the taste of poppy seeds, which are often used to bake and are very good for my health. It's a pity that this good thing can't be bought in China. I have to give up. In addition, the protein content of whole wheat flour is not high (which is also said by many people to be low in gluten). It is usually difficult to ferment. So when using it to make bread, it is very necessary to mix it with high gluten flour. It is easy to succeed. There are skills in making delicious dishes.
