Whole wheat bread
By VicentaLakin
I went to the suburban mill on Sunday to buy whole wheat flour, which is what we're talking about here. I don't put oil in it, I don't mix it up. After roasting, the house full of natural wheat and yeast. Slender, coarse, soft, a little stale, a little puffy. This is a small snack for television or Internet access, with a hot cup of tea or milk, coffee, etc. It's the face of a dumpling skin, or the holes, because of the long one。
Recipe Recommendations
- whole wheat flour 200 grams
- qingshui 150 grams
- white granulated sugar 1 teaspoon
- salt 1 teaspoon
- dry yeast 1 teaspoon
Steps for Whole wheat bread
1
Put 200 grams of whole wheat flour in a bowl, one spoonful of sugar, one spoonful of salt and one spoonful of dry yeast。
2
It's 150 grams of fresh water, mixed with chopsticks, covered in noodles。
3
The temperature in the room is about 2-3 hours, and when the yeast is activated, the freezer is fermented to large holes (a dozen hours)。
4
Picking up decorated yolk group (about 15 grams)。
5
Scratch into longer strips than the grill。
6
It's in the saucer。
7
No fermentation, preheated oven, 200°C, up and down, mid-level, about 15 minutes of brown and yellow。
8
Tastes like a stick。Whole wheat bread Make Tips
1. Whole wheat flour mixed with water is not as sticky as high-gluten flour, so it can be kneaded smooth by hand.
2. There is no set time for room temperature fermentation; just let it ferment slightly until holes appear. However, cold slow fermentation tastes better and has a yeasty aroma. If you don't use it all at once, you can put it in the fridge to continue slow fermenting; a few days is fine. Of course, you don't have to refrigerate it, but make sure not to over-proof it.
3. When dividing the dough, you can roll it into a log and cut it into pieces like dumplings, or flatten it into a sheet and cut it into strips with a knife.
4. If you want them crispy, roll them thinner; if you want them soft, roll them slightly thicker.
5. If you want them to be fragrant, add a large spoonful of oil to the mixing water, or brush oil on the breadsticks before baking.