Black wheat
By VicentaLakin
The day the girl who bought the whole wheat flour said it'd be great if you wanted it. Mama is the one who has to do what she wants to do. She can't buy the whole wheat. Of course, the whole wheat bread planned for today is gone. I'm in a bad mood. The new continent was suddenly discovered. There's a food and oil store, there's a small mill, and all the food can be powdered. I bought 10 bucks of black wheat, and I'm going straight to powder. We make bread with whole wheat powder, which is a small part of it, and most of it is bread flour. Nevertheless, we eat a lot of whole wheat, which is always much better than the daily rice flour。
Recipe Recommendations
- bread flour 450 grams
- rye whole wheat flour 50 grams
- yeast 6 grams
- white sugar 50 grams
- milk 250 grams
- salt 2 grams
- eggs a
- butter 40 grams
- sesame appropriate amount
- egg liquid appropriate amount
- milk fragrance
- baking
- several hours
- ordinary
Steps for Black wheat
1
Material maps。
2
KEY A, WHICH IS WELL KNOWN, IS ADDED TO THE BREAD DRUMS IN THE ORDER OF LIQUID AND POWDERED POWDER。
3
Commencing the maker's face, and at the end of the face, the noodles were rougher and the butter was put in. Once again, the face-to-face process has been initiated and has been repeated twice. Bread opportunities are different, but most of them work like this
4
After the completion of the double and face-to-face programme, the face-to-face is well stretched, and it is easy to pull out the film。
5
It'll be a bit of a shampoo for about 15 minutes。
6
Take the noodles out of the exhaust。
7
Split several copies。
8
Roll round one by one。
9
We'll put oilpaper on the grill and bread。
10
Commencing the oven fermentation process, with a hot plate of water in the oven and fermenting for 30 to 40 minutes。
11
The bread comes out of the oven and I use the whole egg fluid and put the sesame on. In the middle of the oven, 170 degrees and 20 minutes, it's fine. The bread that comes out of the oven is naturally cooled and stored in a cold bag, two days and three days without problems, and it will become less delicious in the long run。Black wheat Make Tips
Bread flour absorbs water differently, so you can reserve 10-20g of milk for adjustments. 2. This bread is basically made with a single rise; the dough was rested for only 10 minutes after kneading, and then shaped immediately. The result is quite good. 3. After the bread cools, be sure to put it in a plastic bag. The room temperature here is around 13°C, so keeping it at room temperature for two days is no problem. If the weather gets hot, it is still best to refrigerate it. When eating, you can heat it in the oven at 120°C for a few minutes. 4. Ovens vary, so the temperature in the recipe is for reference only. 5. My oven is 52 liters, so the ingredient portions are relatively large; for ordinary ovens, reduce the amount. 6. I have recently been trying to reduce fermentation time or skip the first rise when making bread, summarizing as I go. Like this, where the dough rests for fifteen minutes after mixing, the bread made is still great and stays fresh longer. This might be related to using milk; next, I'll try using water to see how it goes.