Chinese Food
Super soft 100% whole wheat bread without a drop of oil
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The traditional 100% whole wheat bread tastes hard, so many businesses add cream or a little whole wheat flour to the bread for the better taste of the bread. In this way, the effect of whole wheat bread will be greatly reduced. Recently, I found a super soft whole wheat bread recipe. 100% whole wheat flour, without a drop of oil. It's really low-fat, full and delicious. I can't wait to share it with you. This whole wheat bread has about 240 calories / 100g. You will never be hungry in the morning if you eat 80g as the main food for breakfast. Ingredients - 4 loaves or 1 450g toast - 180 ℃ for 20 minutes
Cooking ingredients
Cooking Steps
Step1:First put the yogurt and eggs into the kneading machine. Then pour in the whole wheat flour, salt, sugar and yeast. (in short, pour the liquid first, then add the solid food. Don't touch salt and yeast directly. Salt will affect yeast fermentation. You can dig two pits on flour. Bury yeast and salt respectively.
Step2:Turn on the kneading mode for about 20 minutes. Knead until the film can be pulled out. (the whole wheat flour is not easy to rub the hand mask. You can knead the dough until it is not easy to tear. Without a kneading machine, we can knead by ourselves and lose weight.)
Step3:Put the dough into a basin, cover with plastic film or wet cloth, and ferment to about twice the size at room temperature. (the way to judge whether the dough is fermented well is to poke the dough with your fingers. The holes inserted are neither collapsed nor retracted. To keep the dough in the original state means that the dough is fermented well.
Step4:The fermented dough is kneaded, pressed and drained. It is divided into 4 equal parts. Cover with plastic film (wet cloth) and wake up for 10 minutes.
Step5:Roll the dough into an oval shape with a rolling pin.
Step6:Double fold. Turn it over again. No need to seal it.
Step7:Sprinkle some ordinary white flour on the shaped dough. Use a sharp knife to cut a few holes.
Step8:Sprinkle some ordinary white flour on the shaped dough. Use a sharp knife to cut a few holes.
Step9:Put a bowl of hot water in the oven, and then put the shaped bread into the oven for secondary fermentation. Ferment to twice the size. (about 40 minutes
Step10:After the second fermentation, preheat the oven at 180 ℃ for 10 minutes, then bake the bread for 20 minutes.
Cooking tips:You can also make a 450g toast with this recipe. You can try the toast mold at home. It's OK to keep this bread at room temperature for two days. If you can't finish eating it, put it in a bag and refrigerate it. Note that it's freezing. In this way, the starch won't age and harden when you eat the bread again. You only need to thaw it to room temperature or the same softness. Love collocation of my menu can be my official account, Xiao Bai fat reducing meal. Mainly do low-fat meal and three meals nutrition. There are skills in making delicious dishes.
