#aca烤明星大赛#whole Wheat Bread

Name: #aca烤明星大赛#whole Wheat Bread
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g High fan; 175ml water; 4g yeast; 175g Whole wheat flour; 5g salt; 40g Yeast (dough)

by Chen Huan

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Whole-wheat bread contains the nutrients of wheat. It is healthy to eat whole-wheat bread with diet therapy. The shape of whole-wheat bread is generally long and round. Although the noodles are not as good as those soft breads with a lot of sugar and butter, the more they chew, the more fragrant they are, and they have a strong wheat flavor. This bread is oil-free and sugar-free. It is a low-calorie, low-calorie and nutritious healthy staple food. It can be sliced with ham, bacon, etc. when eating.
The yeast dough used in the recipe is briefly introduced here. The ingredients are as follows: 250 grams of bread flour, 160 milliliters of water, 2.5 grams of fresh yeast, and 4.5 grams of salt. After kneading the dough into a shiny dough, add plastic wrap to ferment for at least 4 hours. If fermented for 15-18 hours, it should be kept in the refrigerator after 1-2 hours of fermentation.
It is worth noting that the yeast dough should be added to the bread. You can make the yeast dough the day before, or you can use the dough preserved when you make the bread. Adding fermented dough will enhance the elasticity of gluten, increase the aroma of bread, and extend the shelf life. But if you want to add yeast, pay attention to the amount of yeast, because if you add too much yeast, not only will the bread not become bigger, but the taste will be sour. "

Ingredients

75g High Fan
175ml Water
4g Yeast
175g Whole Wheat Flour
5g Salt
40g Yeast (dough)

#aca烤明星大赛#whole Wheat Bread

1. Raw materials are reserved.

2. Pour the raw materials into a large container.

3. Knead the dough into a ball, then beat it for 5-6 minutes.

4. Until the surface of the dough is smooth, it is rounded and fermented.

5. Put it in a basin, cover with plastic wrap and ferment to 2 times the size.

6. Take out the dough, expel the air, and knead it downward to make the surface smooth, and seal it tightly. (Or grow up.)

7. Fermented twice to double the original size.

8. Sift an appropriate amount of dry powder on the surface, and then cut. (It is not necessary to sieve the powder.)

9. Put it in the preheated oven and heat up and down at 20°C for more than 30 minutes. (I use ACA/North American Electric GT400 household oven, please make appropriate adjustments according to your own oven.) If the oven does not have a steam function, you can spray water during the baking process or put a bowl of water at the bottom of the oven.