【UK】No-knead 100% whole wheat banana bread

Overview

In fact, you can think of it as a fermented version of scones, if divided into smaller pieces. It seems to be the same as the previous whole wheat banana scone except for the difference in form and starting method. It is 100% pure whole wheat, has a very thick texture and does not rise very much. Without using a mold, the dough stretches freely in all directions on the baking pan and spreads out like a flatbread. When the skin turns golden, the aroma of wheat and banana are intertwined, seducing the taste buds. It's warm in the hand, and the golden, rough skin reminds people of farm scones. Take a bite while it's hot, it's most delicious, crispy on the outside and soft on the inside, with the faint sweetness of banana. . . .

Tags

• baking
• banana mashed
• whole wheat flour
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Ingredients: 65 grams of mashed banana, 60 grams of water, 2 grams of dry yeast, 125 grams of whole wheat flour, 1/4 tsp of salt

   

2. 2 Peel and mash the banana,

   

3. 3 Add water, yeast, salt,

   

4. 4 Mix well.

   

5. 5 Pour in whole wheat flour.

   

6. 6 Mix into a uniform dough and ferment for 1-2 hours.

   

7. 7 When the dough has doubled in size, place it in the refrigerator overnight and take it out to warm for 1-2 hours the next day.

   

8. 8 Simply shape and place on baking sheet. Carry out final fermentation.

   

9. 9 The dough has doubled in size,

   

10. 10 Place in the oven, middle layer, heat up and down at 175 degrees, and bake for about 20 minutes.

    

11. 11 The surface is golden brown and comes out of the oven.