Coffee Whole Wheat Bread

Name: Coffee Whole Wheat Bread
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g High-gluten flour; 50g Whole wheat flour; 5g coffee powder; 2.5g yeast; 1.5g Refined salt; 20g Soft white sugar; 125g milk; 10g Corn oil; 20g cranberry; 20g walnut; 20g raisin; 1 tbsp rum

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

My home-made bread is delicious and has no added additives, and it is rich in nutrition and loved by the whole family. In addition to high-gluten flour, there are whole wheat flour in the bread ingredients, and the fillings include cranberries, raisins, and walnuts. The ingredients are diverse, low-oil and low-sugar, delicious and healthy bread.
[Coffee whole wheat bread] 150 grams of high-gluten flour, 50 grams of whole wheat flour, 5 grams of coffee powder, 2.5 grams of yeast, 20 grams of soft white sugar, 1.5 grams of refined salt, 125 grams of milk, 10 grams of corn oil; filling: cranberry 20 grams of raspberries, 20 grams of walnuts, 20 grams of raisins, and 1 tablespoon of rum.

Coffee Whole Wheat Bread

1. Put the ingredients in the kneading bucket in the order of putting the liquid first and then the solid. Put the sugar and salt diagonally, put the baking powder in the flour and cover. Knead the dough until it is smooth and round, and cover it for fermentation.

2. Prepare nut kernels and dried fruits. Cranberries can be soaked in rum to make them softer and more flavorful.

3. The dough is fermented to twice its size, and then taken out and pressed to exhaust. The first fermentation is generally 25-28 degrees, and the humidity is 75%; the fingers stick the flour and poke into the dough. After the fingers are pulled out, they will not collapse or shrink immediately, and the fermentation is complete.

4. Divide the dough into two parts, knead it smoothly, and proof it for 15 minutes after being rounded. The proofing is to let the rounded dough relax and not bounce back when rolled.

5. Roll out the dough, put an appropriate amount of nut kernels, and roll it up from one side. The closed side needs to be rolled thinner.

6. After it's done, carry out the second fermentation, the temperature is 30-35 degrees, the humidity is 75%, and the time is about 50 minutes. After sifting a small amount of flour, cut the bread. You can also rinse the egg liquid and sprinkle with sesame seeds.

7. Preheat the oven up and down at 200 degrees, turn to 180 degrees, and bake for 25 minutes. After baking for 10 minutes, pause the oven and cover with tin foil to prevent the baking from becoming too dark.

Tips:
1. If the dough is fermented at room temperature, pay attention to the state of the dough; 2. During the second fermentation, such as using the oven to ferment, you can also spray a little water on the bread; 3. Each kind of whole wheat flour and bread flour have different water absorption, and When noodles, the amount of milk can be reserved about 10 grams to add or subtract.