Blueberry Natural Yeast Brown Bread by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

How to cook Blueberry Natural Yeast Brown Bread by: Blueberry Food Staff Writer of Pulan Hi-tech at home

Tags

• baking
• blueberry
• filtered water
• whole wheat flour

Ingredients

Steps

1. 1 raw materials.

   

2. 2 Rinse the blueberries with water, drain them and place them in an oil-free container. Add 30ml of filtered water and crush them with a small wooden spoon

   

3. 3 Add 30g of farm-ground whole wheat flour

   

4. 4 Use a wooden spoon to stir evenly into a paste

   

5. 5 Cover with plastic wrap and leave it at room temperature (25~28°C) for 24~36 hours to allow it to ferment naturally

   

6. 6 This is the situation after 24 hours. There are many bubbles on the surface of the batter

   

7. 7 The next day: feeding ingredients: 30g whole wheat flour, 30ml filtered water, yeast batter for the first day

   

8. 8 Method: First pour 30ml of filtered water into the fermented batter and dilute it into fermented water, then pour in 30g of whole wheat flour

   

9. 9 Use a wooden spoon to mix well into a paste

   

10. 10 Cover with plastic wrap and continue fermentation at 25~28°C for 20~24 hours

    

11. 11 Day 3: Continue feeding Ingredients: 60g whole wheat flour 60ml filtered water Method: Pour the water into the bowl first, dilute the fermented batter and then pour in the whole wheat flour, stir into a uniform batter

    

12. 12 Cover with plastic wrap and continue to ferment again at 25~28°C

    

13. 13 After 20 hours, it will look like a full bowl. You can use it immediately or refrigerate it for no more than three days. I chose to refrigerate it because I wanted to try the ability of blueberry natural yeast after refrigeration

    

14. 14 Day 4 Ingredients: 380g wheat germ 6 tablespoons salt 1+1/2 tsp blueberry natural yeast 180g water 225ml Method: Take out 180g refrigerated blueberry natural yeast, add the water in the formula, and stir into yeast liquid

    

15. 15 Add the flour, wheat germ and salt in the formula, use a wooden spatula or your hands to knead into a dough (very sticky), let it sit for 20 minutes and continue to knead gently

    

16. 16 Apply a little olive oil to the basin to prevent sticking, put the basically dough into a dough in the basin, flatten it, cover it with plastic wrap, and ferment in a warm (25~28°C environment). After pre-rising, put it in the refrigerator to ferment overnight. This is the dough after overnight

    

17. 17 Take out the dough, shape it at room temperature, and place it in a rattan basket for the second rise. Sprinkle flour into the rattan basket to prevent sticking

    

18. 18 Ferment at room temperature until the bread dough doubles in volume, which will take about 2 to 2.5 hours

    

19. 19 Gently place the bread dough on a baking sheet lined with baking paper, let it dry for about 10 minutes, then use a sharp knife to cut the bread into the shape you like

    

20. 20 Preheat the oven to 230°C 30 minutes in advance. Put a box of water in the oven. Immediately put the packaged bread dough into the middle and lower layers of the oven. After baking for 10 minutes, lower the oven temperature to 200°C and continue baking for 30 to 35 minutes. When a bamboo skewer is inserted and no mushy material comes out, it is considered done. After turning off the heat, continue to simmer in the oven for 5 minutes, take it out and let it cool on the wire rack

    

21. 21 After cooling to body temperature, put it into a food bag and seal it for storage. You can also slice it into bags and store it directly in the freezer (it should not exceed three months at most)

    

22. 22 Breakfast the next day, brown bread + spreadable black pepper cheese, plus a little cranberry jam

    

23. 23 As shown in the picture.

    

24. 24 Done.