Materials

Whole Wheat Bread Flour 400g, Sugar 30g, Salt 5g, Butter 20g, Powdered Milk 10g, One Egg, Yeast 5g, Ice Water 230g

Practice

1, Combine all the ingredients except the butter to form a ball, then add the butter and knead until smooth and creamy.

2: Ferment at room temperature for about an hour until doubled in size. Remove from the oven, deflate, divide into two dough balls, and let rest for ten minutes.

3. Knead the two loaves again and place them in molds. Grease the molds and bake at 165 degrees for 30 minutes until doubled in size.

4: Remove the bread from the oven and spread with butter.

Tips

If you use stainless steel tubs as molds, you need to grease the inside with butter or vegetable oil so that it is easy to release the mold.

Whole Wheat Bread Recipe 2

Ingredients

"Bread Flour 200g", "Uncooked Raw Wheat Flour 100g", "Fast Rising Dry Yeast 1/2t", "Salt 1t", "Water 200g", "Sugar 30g",

Methods

1: Mix all the ingredients in a steel bowl and cover well with plastic wrap and place in an oven or a rising machine. The dough can be put into the oven or fermentation box (if you don't have a fermentation box, you can put the dough into the oven, and in winter, if the temperature is low, you can put a bowl of hot water to keep it warm) and ferment at 30 degrees for 1 hour

2: When the dough grows to 2 times its original size, poke it down with a hand dipped in flour and it won't rebound, meaning that the fermentation is complete. Roll the dough into a long strip and place it on a baking sheet lined with parchment paper and then put it into the fermentation oven for 40-50 minutes

3: Draw three straight horizontal lines on the surface of the dough with a knife and bake it at 230 degrees Celsius for 25 minutes (if the surface of the bread is almost burnt during the process, but the time is not yet up, you can cover the surface of the bread with parchment paper and reduce the temperature of the fire to avoid scorching). Let it cool after baking and it's done!

Whole wheat bread recipe three

Materials

"Orange juice 160~170g", "high gluten flour 220g", "low gluten flour or high flour 30g", "whole wheat flour 50g", "sugar 15g", "salt 3g", "vegetable oil or unsalted butter 25g", "yeast 3g", "9 cloves of orange",

Directions

1: Remove the seeds from the oranges and squeeze the juice in a juicer without adding water. Bread machine container filled with bread blade, the dough material into the yeast powder into the special bad (if you use fresh yeast 9g is first and portion of the liquid mixing first and then poured into the container), select the option to make bread dough. You can also use the simple dough mixing function, *** mixing 20 minutes, mixing is completed, the dough will be left in the container to ferment for about 40 minutes ~ 1 hour to double the size.

2: Dust your hands with flour and roll out the dough; if it doesn't spring back, the first fermentation is complete. Pour out the dough and lightly press out the air.

3: Divide the dough into 9 or 12 equal pieces and roll them out, cover with plastic wrap or a damp cloth and let rise for 10 minutes.

4: Shape the dough into a thin disk with a slightly thicker center and a thinner circumference. Place the disk, smooth side out, and wrap it around a tangerine (halved and deseeded, dipped in semolina) and pinch the opening tightly to face down.

5: Place the dough, seam-side down, on a baking sheet lined with baking paper, spray the surface with water, and then place in an airtight oven for the final fermentation period of about 40~1 hours. (A bowl of hot water can be placed under the baking sheet to help the fermentation).

6: After the dough has finished fermenting, remove it from the oven, preheat the oven to 170 degrees Celsius, and bake for 18-20 minutes.