All-wheat
By VicentaLakin
Wheat bread usually evolves from French truncheons, cutting long stripes into small lumps, which are shaped like wheat ears and are called “wheat bread”. It's made of whole wheat flour in the form of ordinary bread, and of course, it's a personal taste, and it's roasted, and it's like a corned ear, and it's easy to eat, chewing on the whole wheat's face, and it melts。
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for All-wheat
1
The milk, eggs, half of the eggs (with half of them left behind, followed by an egg brush), salt, suffix, whole wheat powder, sugar, yeast powder, in order of course, in bread and inside, execution and flour。
2
Put butter in the toaster, mix it in the executive and face procedures, and then put the dough in the hairpan, with room temperature down。
3
The dough is twice as big, and a hole in the middle of it is put in the hand, and it's ventilated。
4
Split the dough into two pieces, and when the hand runs round by the pressure line, the mask is loose for 15 minutes。
5
Take a lax pasta, grow a round face, brush egg fluids, spray rough sugar, then spray peanuts and press with your hand。
6
Grow the face rolls and seal down。
7
Slashed 30 degrees with scissors and cut out (not cut)。
8
Pull out the long stripes, one left and one right, and make it a wheat ear。
9
Ears of wheat are placed in the oven, with a second awakening of the film and room temperature of about an hour。
10
Upon awakening, brush the egg fluid, then sow the seed of wheat, preheat the oven, put it in the oven, 170 degrees, and bake for 18 minutes。
11
The baked bread is taken out and left on the hanger。