Introduction
After making more whole wheat bread I think it's even better than white bread...it really has a special wheat flavor that gets better the more you chew it!
The texture is solid and rustic, with a strong aroma of whole wheat and a great sense of satiety. Daily thick cut toast of the little darling this proposal to cut a little thinner ~ a breakfast against two is not a dream!
Simple and healthy and delicious, is a must for fitness and fat loss ah!
Ingredients
Whole Wheat Flour: 245g, Yeast: 3.5g, Milk: 195g, Main Dough, Whole Egg Whites: 35g, Salt: 4g, Whole Wheat Flour: 105g, Caster Sugar: 35g, Milk Powder: 14g, Butter: 35g, Milk: 35g.
Steps
Step 1: Make the medium dough first: Mix all the ingredients in the medium dough and form a ball. Put it into the refrigerator at 5 degrees to ferment for 12 hours.
Step 2: Tear the medium dough into small pieces and mix with the main dough (except salt and butter) in a Shunran chef machine. Knead the dough until it reaches a 7-minute film, then add softened butter and salt and knead until it reaches the fully extended stage.
Step 3: Roll out the dough and let it rest at room temperature for 15 minutes, then divide it into three equal parts and let it rest for 15 minutes.
Step 4: Roll out the dough, then roll it up again, repeat this three times, then put it into a toast mold.
Step 5: Put the dough into the oven (38℃) and let it ferment in a moist (75%) state until it is about eight minutes full.
Step 6: After fermentation, put the dough into the preheated oven and bake at 185℃ for 45min; each oven has different temperament, please adjust according to your own oven temperament. Remove from the oven and allow to cool before serving!
