Raisins, walnuts, whole wheat bread

liquid type:8 high gluten flour:60g cold water:60g dry yeast:a handful (about 0.4g) main dough:8 high gluten flour:90g low gluten flour:30g whole wheat flour:15g oatmeal:5g (no need to add. It can be replaced by the same amount of whole wheat flour water:80g brown sugar:20g sugar:10g dry yeast:2g salt:3g butter:10g raisins:30g walnuts:30g whole wheat flour:surface decoration https://cp1.douguo.com/upload/caiku/e/e/9/yuan_ee59590c3b33b6b3a9200242d19286c9.jpg

Raisins, walnuts, whole wheat bread

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Raisins, walnuts, whole wheat bread

I've always loved whole wheat bread and mixed grain bread. This bread is my heart's love. I'm sure you'll also love this bread. This recipe was changed from sister Liberty's recipe. The original recipe put wheat germ. I adjusted the proportion of various flour, removed wheat germ, added whole wheat flour and oatmeal. The original recipe is dried osmanthus. But I don't like the taste of dried osmanthus very much. So I changed it into raisins. And the oil consumption was also reduced

Cooking Steps

  1. Step1:The dry yeast in the liquid seed is boiled with cold water and added with high gluten flour.

  2. Step2:Mix well with a scraper. Let it be twice as big at room temperature. Cover with plastic wrap. Refrigerate for more than 16 hours. (I started at about 9:00 the night before. Fermentation finished at about 11:00. It happened to be done the next night.

  3. Step3:Soak the raisins in advance. Drain the water. Use kitchen paper

  4. Step4:Bake raw walnuts in oven or microwave or wo

  5. Step5:Take out the fermented liquid seed. Put it into the main dough except for the fruit and butter. Knead it well. Then take it out. Put it on the flat surface

  6. Step6:Then, like washing clothes with a washboard, rub it forward. Don't press it down. Rub it back at the beginning and turn it 90 degrees. Then rub it. It's normal for dough to stick to hands. Be patient

  7. Step7:When rubbing is a little bit resistance, turn it into three rolls and come back. Then turn 90 degrees. Then rub

  8. Step8:Rub it. You can pull out the thicker film. At this time, the elasticity of the film is not enough

  9. Step9:Add the butter softened at room temperature. Then use the method just now. Knea

  10. Step10:Knead the dough to the expansion stage. Then add the fruit ingredients. Knead wel

  11. Step11:Ferment once. Cover with plastic film. Then cover with wet cloth. The temperature is about 2830 ℃. The time is 4560 minutes

  12. Step12:When the dough is 22.5 times the size, dip a little dry powder with your fingers and poke the bottom dough. At this time, a hole will be poked in the middle of the dough. The hole will slightly rebound. This is OK

  13. Step13:Take out the dough. Divide it into two pieces. Round it (this is one of them

  14. Step14:After kneading until the surface is smooth, the hair will be revived in the middle. Cover with plastic film and then cover with wet cloth. The hair will be revived for 1530 minutes

  15. Step15:Flatten the dough with your hands. Be light

  16. Step16:From the long side. One third from each sid

  17. Step17:After flattening, fold in the corners on both side

  18. Step18:Fold the triangle on one side to the other. Don't cover it completely. Then pinch it togethe

  19. Step19:The whole type. For the second fermentation, it is still necessary to cover the plastic film and wet cloth. If the humidity is already high, it can be uncovered first. It is about 36 degrees. 4560 minutes. The fermentation is twice as large

  20. Step20:Then cut with a knife. Sift on some whole wheat flour. Put it into the oven. 180 ° for 30 minutes or so

Cooking tips:1. Dry yeast in liquid seed. I pinched a small pinch with my hand (it can't be weighed accurately to 1g). 2. I used angel's dry yeast. It seems that some masters use Jinyan brand. 3. The original recipe only put 16g of brown sugar. But I think the amount of sugar is too small. The family likes to eat sweet food. So the amount of sugar is increased. Besides, the taste of brown sugar is not soft, so some soft white sugar is added. 4. I suck with my hands. Because bread machine is too awesome. If your bread machine is more powerful, you can use bread machine, oh, cooking and delicious, all have skills.

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Raisins, walnuts, whole wheat bread recipes

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