Chinese oatmeal whole wheat bread
Overview
Completely whole wheat, no gluten flour included. Never kneaded pure whole wheat flour. Before kneading, I made various guesses: Will it be difficult to get tendons? Will the muscles come out very slowly? . . . There is even a plan to hand over the bread machine immediately when the situation turns bad. . . Only after trying it did I realize that it’s not that difficult. It still took ten minutes for the film to come out. I was just a little worried that it wasn't strong enough, so I kneaded it for five more minutes. Suddenly I became very playful and pulled the dough around. . . It turns out that the whole wheat flour is not as difficult as imagined. People are just creating obstacles for themselves. . .
Tags
Ingredients
Steps
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Medium seed ingredients: 95g whole wheat flour, 1/2 tsp dry yeast, 62g water
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Pour the medium seed ingredients into a large bowl
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Knead into a ball
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Basic fermentation takes about 2 hours and the dough grows
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Main dough ingredients: 55g whole wheat flour, 33g water, 12g fine sugar, 1/2 tsp salt, 8g milk powder, 5g butter
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Pour the main dough ingredients except butter and the medium-sized dough into a large bowl
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Knead into a smooth dough and add butter
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Continue kneading until the film is stretched
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Place in a large bowl, cover with plastic wrap,
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Ferment again until the dough grows
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Deflate the air, divide into 3 equal parts, and let rest for 10 minutes
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Prepare decoration ingredients: 8 grams of egg white, 50 grams of instant oatmeal
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Roll the dough into an oval shape about 15 cm
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Roll into an olive shape
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Surface brush protein
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Covered with oatmeal
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Place on baking tray and ferment for 25 minutes
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The dough has grown
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Use scissors at an angle of 45 degrees to cut 3 slits on the surface and continue to ferment for 10 minutes
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Put in the oven, middle layer, heat up to 180 degrees, heat down to 160 degrees, bake for about 20 minutes
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Color the surface and come out of the oven
