High fiber germ bread

Overview

After basically understanding what rye is, Teacher Meng’s rye bread has finally become part of daily life. High fiber germ bread, fermented in rattan baskets. The texture effect given by the rattan basket gives the bread a rustic feel. I don’t have a rattan basket and I’m too lazy to go shopping for it. After thinking about it for a long time, I couldn't come up with a suitable size substitute. Although Teacher Meng said that if you cannot obtain a rattan basket, you can also place it directly in the baking pan for fermentation. But it is also said that using a rattan basket can prevent the bread from expanding during the fermentation process. I don't want it to expand outwards, and I insist on imitating the oval body shape. After thinking about it, I probably have to use a long cake mold instead. The texture of the rattan basket cannot be imitated. Cut the amount of dough in half and it seems to be just enough to fill the sides of the small toast box when it grows up, so use it. Pretending to be a rattan basket, everything is done in the same way. Although it does not have the texture of the rattan basket, the effect seems to be pretty good. It's only half the size of the body, and it's more than simple, but it doesn't have the rough and bold feeling of rural people at all. . .

Tags

• baking
• bread
• butter
• high gluten flour
• pryme flour
• whole wheat flour
• dry yeast
• fine sugar
• germ
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour the dough ingredients except butter and germ into the bread barrel

   

3. 3 Mix the dough for 13 minutes

   

4. 4 Add butter and stir for another 30 minutes

   

5. 5 into smooth dough

   

6. 6 Add germ and mix well

   

7. 7 Put it into a bowl for basic fermentation

   

8. 8 The dough has grown

   

9. 9 Roll into a ball and let rest for 15 minutes

   

10. 10 Roll out into a square with a side length of about 14 cm

    

11. 11 Roll into a cylindrical shape

    

12. 12 Cover with high-gluten flour, seal upwards, and place into a mold for final fermentation for about 50 minutes

    

13. 13 The dough has grown

    

14. 14 Place into the baking pan, right side up, make 3 crosswise cuts on the surface, and continue to ferment for 10 minutes

    

15. 15 Put in the oven, middle layer, heat at 200 degrees, lower heat at 160 degrees, bake for about 20-30 minutes

    

16. 16 Out of the oven

    

17. 17 Slice after cooling