Chinese Food
Whole wheat raisin bread
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My taste has been changing. For a while, I loved all kinds of chocolate desserts and exquisite cakes. This period of time and crazy like coarse food in the mouth more chewing more fragrant feeling. In a word, whole wheat raisin bread is an old-fashioned coarse bread. Raisins and whole wheat are very harmonious. Sometimes, some nuts such as walnuts and green root fruits are added. It's more delicious. The taste is not so delicate, but it has a touching aftertaste. More importantly, it's healthy. Recently, I have a lot of things to do. Bake two whole wheat raisin bread, cut it into pieces with a bread knife, then pack it in a small bag and bring it to my friends. I found that it is more popular than those rich, delicate and delicate cakes.
Cooking ingredients
Cooking Steps
Step1:First of all, all ingredients except raisins are kneaded into dough in the general bread making method. Then, the dough is kneaded vigorously until it reaches the expansion stage. The dough is carefully stretched out by hand. A transparent film can appear in the dough. Add raisins to the dough and knead for another 1 minute or so to evenly knead the raisins into the dough. Put the dough in a bowl. Cover with plastic wrap or wet cloth. Ferment at room temperature to 22.5 times the size.
Step2:Wait patiently for the dough to ferment. The fermentation time varies with the room temperature. It takes about 1 hour at 28 ℃. It can also be fermented in the oven with fermentation function. Press out the air in the dough by hand. Divide the dough into two parts. Knead them into circles. Cover with plastic film or wet cloth. Leave at room temperature for 15 minutes (wake up in the middle).
Step3:Wake up the dough. Flatten it on the chopping board. Use a rolling pin to roll it out into a long oval shape. (spread a thin layer of high gluten flour on the chopping board to prevent sticking) roll up the rolled dough from top to bottom. Roll both sides to the middle.
Step4:Roll it all the way to the end. Make it into olive shaped dough as shown in the picture. Squeeze the dough tightly. Put the dough in the baking pan with the mouth closed down. After shaping both dough, the final fermentation is carried out. (the best fermentation environment is temperature 3538 ℃, humidity 85%. The reference fermentation time is 40 minutes.)
Step5:After the dough has been fermented to twice its size, make the final shaping - use a knife to cut three long and thin holes on the surface of the dough without too deep. Use flour screen to screen a layer of high gluten flour on the dough surface as decoration. Put the baking tray in the middle layer of the oven which is preheated to 200 ℃ for about 15 minutes. Bake until the crust turns brown red. When the bread is cooled to a surface temperature similar to that of the palm, it can be put into a fresh-keeping bag and sealed. Bread can be eaten directly by breaking. It can also be sliced.
Cooking tips:1. Whole wheat flour is the flour made by grinding the whole wheat. Because it contains bran ingredients, the taste is far less delicate than ordinary flour. At the same time, bran will block the formation of gluten. So all bread made of whole wheat flour has rough internal structure and taste. Generally, when making whole wheat bread, some high gluten flour will be added to adjust the taste. If you really like the original feeling of whole wheat, you can use whole wheat flour to make it. 2. Add 35g 50g chopped ripe walnuts, green root nuts and other nuts to the dough according to your preference. 3. This bread is recommended to be sliced. Spread cheese is very delicious. If you put two pieces of bread with tomato slices, lettuce leaves, sliced ham intestines, cheese slices, etc. to make a sandwich, it's delicious and nutritious. ——Prefer a thick layer of butter? As long as you don't worry about too much heat. Sure. 4. If there is no olive oil, use ordinary vegetable oil.
