Bacon Wheat Bread

Using the post-oil method, put the dough ingredients together. Knead until the surface is smooth and has good ductility.

The dough is placed in a warm place for basic fermentation. Ferment until doubled in size.

Remove the dough. After squeezing to remove the air, divide the dough into 4 equal portions. Roll and let rest for 20 minutes.

Take a piece of relaxed dough and use a rolling pin to roll it into a long strip (the size should be enough to wrap the bacon)

Top with bacon.

Fold the dough from one-third of the way lengthwise.

Fold the other side also.

Pinch the joints of the folded dough tightly.

Process all the dough in this way. Place on the folded oil paper for final fermentation.

Let the dough rise until doubled in size.

Use scissors to cut diagonally into 6 to 7 small pieces. (Do not cut it below)

Place each small piece of dough in a V shape from left to right. Then place it on the baking sheet. Bake.

Preheat the oven. 205 degrees. 20 minutes is enough.

Overview