Name: Bran Whole Wheat Bread
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 125g Whole wheat flour; 1/4 teaspoon salt; 8g Caster sugar; 1/2 tsp Yeast (dry); 22g Egg white; 55g water; 8g butter; 1 tablespoon bran; Some protein; Some White sesame

Bran Whole Wheat Bread

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Pure whole wheat, add bran, and coat white sesame seeds. How can we discard it?
The direct method of fermentation does not have the long wait of the middle seed, and there is no process and time of the soup seed. Knead various materials directly into dough, and you can start the bread journey. No longer worrying about it, the previous success has made people full of confidence in kneading the whole wheat flour out of the film. The dough quickly enters a happy expansion phase, although, in such weather, it progresses very slowly. Don't urge it, just let it grow slowly. Isn't slow life becoming a respected state of life? No eager mood, no need to be anxious. Just let everything come naturally and it will happen. All that needs to be done is to watch it grow slowly. . . .

Bran Whole Wheat Bread

1. Dough ingredients: 125 grams of whole wheat flour, 8 grams of fine sugar, 1/4 teaspoon of salt, 1/2 teaspoon of dry yeast, 22 grams of protein, 55 grams of water, 8 grams of butter, 1 tablespoon of bran

Garnish: egg white, right amount, white sesame

2. Pour the dough ingredients except butter and bran into a large bowl, knead until slightly smooth, add butter, and continue kneading until the film is pulled out. Add the bran and knead well. Put it in a large bowl for basic fermentation.

3. The dough grows up, vented, divided into 2 equal parts, and rounded. Brush egg whites on the surface, soak in white sesame seeds, put in a baking tray, and relax for 15 minutes

4. Use a rolling pin to gently roll the surface flat. Then go down from the center to the bottom and poke a hole. Continue to ferment for 25 minutes, put it in the oven, middle layer, heat up to 190 degrees, lower the heat to 160 degrees, bake for about 18 minutes, the surface is colored, and out of the oven

Tips:
The fermentation time depends on the actual temperature.
Pressing the center of the dough into a cavity shape can make the surface of the finished product smoother.
The baking time and firepower need to be adjusted according to the actual situation of the oven.