Low-fat and Low-calorie Bread-cranberry Whole Wheat Bread

Name: Low-fat and Low-calorie Bread-cranberry Whole Wheat Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Whole wheat flour; 3g yeast; 5g salt; 10g Sugar; 10g butter; 130g water; 70g cranberry

by happy985

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Whole wheat is always available in my house, and we will make some whole wheat breads after a short period of time. On the one hand, whole wheat bread has a shorter noodle time than other breads. It is not a defense for those friends who often do not live out of the film. Try the whole-grain one, it doesn't stick to your hands, and the film comes out quickly. On the other hand, its low-fat and high-fiber is a good remedy for constipation. There is also jam, cheese, sauce can be used. This cranberry whole wheat bread has the sweet and sour taste of cranberries, which is also great! "

Ingredients

Low-fat and Low-calorie Bread-cranberry Whole Wheat Bread

1. Pour all the ingredients except butter and yeast into the bread bucket in the order of liquid on the bottom and solid on the top.

2. Start a kneading program and the dough can be stretched and elastic. (My bread machine has a 15-minute kneading program, and basic kneading is enough. After a kneading program, you can let the dough stand for about 20 minutes, which can make the dough more filmy)

3. Add butter and start the kneading process again.

4. Basically start to knead the dough twice to three times, then you can pull out the glove membrane, add cranberry and yeast again, stir well, put it in a warm place and ferment to about twice the size. (After each kneading process, let the dough rest for about 20 minutes, which can make the dough more filmy).

5. Take out the fermented dough to expel the air inside, and divide it into two pieces of uniform size.

6. Live the two pieces of dough into smooth oval shapes, and put them in a warm place to ferment.

7. Ferment to 2-2.5 times the size, sift into a layer of flour, and then use a blade to mark a few strips for decoration.

8. Preheat the oven at 190 degrees in advance for 2-3 minutes, and put it in the middle of the oven at 190 degrees for about 15 minutes.

Tips:
1. Here is the last yeast I put, mainly to prevent the dough from fermenting during the standing process.
2. Standing still can make the dough more quickly produce the mask. If the mask has not survived, try the static method.
3. The baking temperature can be determined according to your own oven, and it can be colored in about 15 minutes.