Chinese Food
100% whole wheat bread
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It's healthy because it's made of 100% whole wheat. It's rich in cellulose, low in oil and sugar, and rich in nutrition. It's simple, because it's enough for many DIYers who like to make bread to breathe a sigh of relief just because they don't need to rub the dough. Generally, we make whole wheat bread. In order to ensure the taste of bread, we always add a certain amount of high gluten flour into the whole wheat flour. But the bread made of 100% whole wheat. Don't expect its tissue to be as delicate and soft as ordinary bread. But in the days when coarse grain bread is more and more popular, it is a bit rough, but the taste is more and more delicious. Who says it is not what we like?
Cooking ingredients
Cooking Steps
Step1:Knead all the materials into a dough. Rub on the chopping board for about 10 minutes, until the dough surface is smooth.
Step2:Cover with plastic wrap. Ferment for 1.5 hours at about 28 degree
Step3:Let the fermented dough exhaust. Divide into two parts. Round. Wake up for 15 minutes.
Step4:Flatten the dough and roll it from the middle to both ends.
Step5:Turn the dough over. Rotate it 90 degrees.
Step6:Roll up and down the long side. Pay attention to crimping and tightenin
Step7:When it's rolled up, the dough is in long strips.
Step8:Put in the baking tray. Brush the surface with water.
Step9:Wait a moment. When the dough surface is sticky, sprinkle some oatmeal.
Step10:Final fermentation. 38 degrees. 40 minutes or so. After fermentation, put in the preheated oven of 200 degrees. Bake for 25 minutes or so, until the surface is golden.
Cooking tips:1. Because the gluten in the whole wheat flour will cut off the gluten, this dough does not need to be kneaded to the expansion stage. In fact, it is difficult to knead to the expansion stage. Just knead until the surface is smooth. 2. Use 100% whole wheat bread. It doesn't ferment as big as a normal dough. During the basic fermentation, use your fingers to dip flour into the dough. When your fingers are taken out, the holes will not shrink. That is to say, the fermentation is completed. 3. When you sprinkle oatmeal, you must wait until the surface of the dough is sticky. Otherwise, it will not stick. Of course. There is no oatmeal. You can also use the non sprinkled ha4. The olive oil in the ingredients can be replaced by butter. If you have maltose solution, you can use 6G sugar + 6G maltose solution instead of 12g sugar in the original recipe, which can make the bread's skin more shiny after baking. 5. After this bread is baked, the skin is tough and chewy. The interior is soft. If you like the skin part, it's like me
