Weizenbrot is the most basic bread in Germany. It tastes very solid. I used olive oil instead of white oil. The baked bread tastes light, refreshing and very chewy.
If you are not used to getting up early after the holidays, you might as well choose this chewy bread in the morning and use the chewing action to move the entire mouth. The movements in the mouth will affect the brain nerves, which will refresh your spirit and wake up immediately.
Low-fat bread Vaizen
By NickHamill
Recipe Recommendations
- high powder 250 grams
- sugar 5 grams
- salt 5 grams
- water 162.5—172 grams
- yeast 2.5 grams
- olive oil 5 grams
- sweetening
- roast
- several hours
- simple
Steps for Low-fat bread Vaizen
1
Melt the yeast in warm water and let stand for 5 minutes.2
Mix all materials and use MIN to mix into a dough.3
Beat alternately in gears 1 and 2 until the expansion stage.4
Place the beaten dough into a basin, cover with plastic wrap, and place in a warm place for basic fermentation.5
After the dough is doubled, turn over the dough and continue to ferment for 30 minutes.6
After fermentation, exhaust the air, divide into 60 grams of dough, round it, and relax for 15 minutes.7
Roll the relaxed dough into an olive shape, place on a baking sheet, place in a warm place for final fermentation.8
Finally, use a knife to draw the knife on the surface, spray water on the surface, place it in the preheated oven at 200 degrees for 25 minutes, and spray water again in the middle.