100% Whole Wheat Bread

Name: 100% Whole Wheat Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Whole wheat flour; 185g water; 1.5g Yeast (dry); 12g Sugar; 12g olive oil; 6g salt; 150g oatmeal

by Junzhi

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It is healthy because it is made from 100% whole wheat, rich in cellulose, low in oil and sugar, and rich in nutrients.
It's simple because it doesn't require laborious kneading, which is enough to relieve many bakery DIYers who like to make bread. Generally, we make whole wheat bread. In order to ensure the taste of the bread, we always add a certain amount of high-gluten flour to the whole wheat flour. And the use of 100% whole-wheat bread, do not hope that its texture will be as delicate and soft as ordinary bread. But today, when whole grain bread is more and more popular, it is slightly rougher, but the more chewy, the more fragrant taste. Who can say that it is not what we like?

Ingredients

300g Whole Wheat Flour
185g Water
1.5g Yeast (dry)
12g Sugar
12g Olive Oil
6g Salt
150g Oatmeal

100% Whole Wheat Bread

1. Knead all the ingredients into a dough. Knead vigorously on the chopping board for about 10 minutes until the surface of the dough is smooth; cover with plastic wrap and leave it at 28 degrees to ferment for 1.5 hours. 3. Vent the fermented dough, divide it into two, roll round, and let it rise for 15 minutes; Press the proofed dough flat and roll it into a long strip from the middle to both ends; turn the dough over and rotate it 90 degrees; roll it up along the long side from top to bottom. Pay attention to the curling and tightening

2. After rolling, the dough is in a long strip shape; put it in a baking tray and brush a layer of water on the surface; wait for a while, after the surface of the dough becomes sticky, sprinkle some oatmeal; finally ferment, 38 degrees, about 40 minutes. After the fermentation is complete, put it in a preheated oven at 200 degrees and bake for about 25 minutes until the surface is golden.

Tips:
1. Because the gluten in whole wheat flour will cut off the gluten, this dough does not need to be kneaded to the expansion stage. In fact, it is difficult to knead to the expansion stage. Just knead until the surface is smooth;
2. Using 100% whole wheat bread, it will not grow as big as ordinary dough when it is fermented. When basically fermenting, use your fingers to dip the flour into the dough. After the fingers are taken out, the holes will not shrink, which means that the fermentation is complete;
3. When sprinkling oatmeal, you must wait for the water to be brushed, and the surface of the dough will become sticky before sprinkling, otherwise it will not stick. Of course, if you don’t have oatmeal, you don’t need to sprinkle it;
4. The olive oil in the ingredients can be replaced with butter. If you have maltose liquid, you can use "6 g sugar + 6 g maltose liquid" instead of "12 g sugar" in the original recipe, which can make the skin more shiny after baking;
5. After the bread is baked, the skin is tough and chewy, and the inside is still relatively soft. If you like the part of the epidermis, shape it into a long strip like I did to increase the area of the epidermis. If you don’t like the epidermis, it can be rounded;
6. After being out of the oven, it is advisable to finish eating within 8 hours. Otherwise, the epidermis will become unpalatable and the tissue will not be soft.