Black wheat bread
By VicentaLakin
A couple of 20 per cent black wheat snacks were baked today, which were supposed to be in the shape of a big drum, but with a miscalculation, the noodles were much larger than the mold. But with experience, it'll be better next time. I used 79.6 grams in every mold, and if 50 grams of noodles were perfect, this hat would not appear in my picture。
Recipe Recommendations
- high-gluten flour 200 grams
- black whole wheat flour 50 grams
- dry yeast 2.5 grams
- fine sugar 20 grams
- salt 2 grams
- eggs 50 grams
- milk 135 grams
- butter 20 grams
- Decorative pumpkin seeds appropriate amount
Steps for Black wheat bread
1
Material ready
2
(a) All materials except butter and salt are placed in a scavenging drum with a low-speed and high-speed break-up, which can remove a thick film
3
Salted and softened butter
4
(a) Low-speed before high-speed, with a smooth face that is not sticky or sticky and that pulls out transparent and flexible film
5
Flour rounded, placed in fermentation boxes, basic fermentation, temperature 28
6
The dough is twice as big and the finger-tip flour is pierced on the top of the flour, and it does not collapse or retreat
7
(b) 6 equals, rounded and placed in a 6-composite set, with secondary fermentation to full 7 minutes, temperature 35 and humidity 80
8
The noodles are a little big, fermented for 25 minutes, a little water sprayed on the top, and the seeded pumpkins decorated
9
In the middle of a pre-heated oven, with a baking paper or a silica pad on the top, and with a weighty grill so that the top of the baked bread is flat, or natural arc top, if it is not pressed
10
Squawk a few times after coming out of the oven, disemboweled, and cooled into the bag。
11
Black wheat bread, soft and nutritiousBlack wheat bread Make Tips
Black whole wheat powder may also be replaced by whole wheat flour, pellets or high, low-banded flour; 2. This may be either made of bread, or of toast, or of various forms; the size of the flour is adjusted to the capacity of the mould used; 3. The temperature and time of the roast is adjusted to the actual condition of the oven and the material of the mould。