Whole wheat bread
By VicentaLakin
I used to be so oblivious to the whole wheat bread that it was too rough to swallow, that children didn't like it, that the whole wheat bread didn't even want to taste it, but the modern people were paying more attention to health and how to make a healthy, delicious bread for their families. This time, I made 100% of the whole wheat bread, plus the fruit-drying, and I had a strong taste, not only of the fragrances, but also of finely fine wheat, as well as of healthy bread with no oily, low sugar. And now the children who don't eat the whole wheat bread love the whole fragrance
Recipe Recommendations
- Whole-wheat bread flour 260 grams
- salt 3 grams
- yeast 3 grams
- chopped walnuts 80 grams
- brown sugar 20 grams
- milk 180 grams
- raisins 60 grams
- black sesame a little
- white sesame a little
- oat 30 grams
Steps for Whole wheat bread
1
walnuts are cut with a knife. I like to cut with a knife a little bit thicker and taste better。
2
All the food in the main ingredient is placed in the bakery, starting and face-to-face. After a procedure has been completed, the face and face programme is re-launched until the mask is out。
3
The 140 g pasta is rounded and the rest is raisins and oats rounded. A little bit of oatmeal, on the surface of the noodles
4
Two rounded noodles covered with fresh film and put it warm and fermented。
5
fermenting twice as big as that。
6
The vents were removed, each of which was rounded up in two equals and covered with flavour flavour for 20 minutes。
7
Take a patch of fruit and roll it up。
8
Take another one without a fruit and make it elliptical。
9
Put the groceries in the middle of the ellipse and wrap them up。
10
Tighten the door and put it down. In turn, two noodles were made and fermented twice in warmth。
11
Fermentation up to twice the size of the surface。
12
The remaining oats and black and white sesame are sprayed with knives and placed in a preheat oven of about 180 degrees for 20-25 minutes。Whole wheat bread Make Tips
When kneading, add the final 10g of milk as needed, as water absorption varies by flour. Storage: Seal in a bag when cool to the touch and store at room temperature. Do not refrigerate. If not finished within two or three days, seal and freeze. Before eating, bring to room temperature and bake at 150 degrees for about 3 minutes; the texture will hardly be affected.