Chinese Food
Non kneading whole wheat Oatmeal Bread
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The crust of this bread is very crispy. The inside taste is soft. It doesn't taste very sweet. It's very suitable for soup or sandwich. And there's no need to knead during the process. It's especially suitable for my lazy cancer patients.
Cooking ingredients
Cooking Steps
Step1:Yeast and water mix well.
Step2:Add all other materials. Mix with a scraper. Leave at room temperature for 30 minutes.
Step3:After 30 minutes, use a scraper to move the dough around to the middle. Make the dough roughly round.
Step4:Repeat step 3 three times. Then put the dough in a warm place and ferment to 2.5 times the size.
Step5:Divide the dough into two parts after fermentation. Flatten the dough by hand.
Step6:Fold left and right in the middle.
Step7:Roll it a little longer with a rolling pin.
Step8:Fold inwards from one-third up and one-third down.
Step9:Arrange on a baking tray. Ferment to twice the size at room temperature.
Step10:Cut the dough at random. Spray water on the dough. Sprinkle oatmeal on the dough. Bake in a 220 degree oven for about 20 minutes.
Cooking tips:The whole wheat bread flour I use here is a mixture of high gluten flour and whole wheat flour. You can make this bread with 175 grams of high gluten flour and 75 grams of whole wheat flour. There are skills in making delicious dishes.
