Multi-grain Bread

Name: Multi-grain Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Multi-grain bread flour; 5g Sugar; 3g Dry yeast; 3g salt; 140g water; 7g butter

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It’s annoying to eat rice and stir-fry every day. There are a lot of food at home, such as wheat flour, cornmeal, various bread flour, cake flour, and dazzling glutinous rice flour, sticky rice flour, buckwheat flour and so on.

When hoarding food when catching up with various promotional activities, it seems to be hoarding. This is a large rack of rice noodles, and it’s no problem to eat and drink for a month.

Taking advantage of the strength of today, I swiftly knead noodles, bake two multi-grain breads, and change breakfast with a new style. It is better to wipe some old godmothers, tofu, and fried eggs than to eat steamed buns and pancakes every day.

Although they are all pasta, the bread has a long time of kneading and the formation of gluten is good, and because it is baked, it will only evaporate the water in it and will not be supplemented by the outside world. Therefore, the taste of bread will be tougher than that of steamed buns. More biting. The skin also has a special wheat aroma due to high-temperature baking.

The multi-grain bread flour I use is mixed with whole grains. You can see corn kernels, peas, pistachios, etc., so you can use it as a normal high-gluten flour. Because this multi-grain bread flour is more absorbent, the amount of water reached 70% of the amount of flour. I put 140 grams of cold water for 200 grams of flour. The amount of sugar and butter is much less than the usual sweet bread and toast, and the amount of salt is slightly higher.

This bread is just made into a shape similar to a baguette, but the recipe, making and baking methods are quite different from it. Before entering the oven, the surface of the bread is not brushed with egg wash, so the bread looks simpler overall, which is very consistent with the French-style country bread mentioned in the original.

This kind of bread has less oil and less sugar, so the elderly, children and people with high blood sugar can eat with confidence, as long as the body can bear it.

Ingredients

Multi-grain Bread

1. The materials are ready; there is heating in the winter in the north, so the refrigerator for the water is used to store cold water at 4 degrees. If it is in the south in the winter without heating, the water temperature should be controlled below 35 degrees;

2. Put all the ingredients into the kneading bucket. I knead the dough with a chef's machine. First, I use a spatula to mix everything evenly. Use a low speed to shape the dough and add butter;

3. First use slow speed 1 to knead the butter into the dough completely, then change to medium speed 3 to knead the dough more moisturized; because the flour is rich in grains, there are more nuts, dried fruits and grains, so the dough can be moisturized and elastic. Just poke a hole, and there are small jagged edges on the edge of the hole. This state is OK;

4. The dough is rounded up and placed in a deep basin, and the Mongolian plastic wrap is placed in a warm and humid place for basic fermentation; I put it in a fermentation box, the temperature is 30 degrees, the humidity is 65, and the time is tentatively set for 120 minutes, mainly depending on the state of the dough;

5. The dough is twice the original size. Dip a little flour with your fingers and poke a hole on the top of the dough without collapsing or shrinking. Fermentation is successful;

6. Pour the dough on the chopping board. Sprinkle a little high-gluten flour or multi-grain flour on the chopping board. Gently tap the dough to exhaust air. Weigh the dough into 2 equal parts. Knead the dough separately and let the plastic wrap relax for about 20 minutes;

7. Press the dough lightly with your fingers, and the dough will not rebound, indicating that it is loose; pat the dough flat and roll it into a fat oval shape with a rolling pin, the length is about 24 cm;

8. Roll up from bottom to top, not loose or tight, and no gaps between the dough; stretch the dough thinly at the end, pinch the tail and the main body of the dough tightly;

9. Roll it in multi-grain flour;

10. The two dough rolls are processed in turn, and the seal is down and placed in a baking tray, and placed in a warm and humid place for secondary fermentation; I put it in a fermentation box, the temperature is 33 degrees, and the humidity is 65; it can also be placed in the oven with the fermentation gear If the oven has no fermentation gear, you can preheat 50 degrees in advance and then turn off the power. Put a bowl of hot water inside the oven to artificially create a humid environment;

11. When the bread dough is twice as large as the original, use a cutting knife to make 3 passes on the top of the dough; at this time, the oven starts to preheat 200 degrees;

12. Put the raw bread into the middle layer of the preheated oven, heat up and down at 200 degrees, for 20 minutes, after being out of the oven, let it cool on a rack, store it in a bag, and slice it for consumption.

Tips:
1. There is no ready-made multi-grain bread flour, you can use high-gluten flour, multi-grain flour, whole wheat flour, etc. in a ratio of 4:1, which is converted into 160 grams of high-gluten flour and 40 grams of multi-grain flour in this recipe;
2. The amount of sugar and butter in this recipe is relatively small, and the filming speed of the dough is slower than that of sweet bread. Because it is multi-grain coarse grains, the taste is thicker, so the dough does not reach the expansion stage;
3. The temperature and time of baking are adjusted according to the conditions of the oven used;
4. The toasted bread can be stored in a bag after it is allowed to cool. It can be sliced and eaten directly, or it can be smeared with all kinds of favorite sauces. The flavor is good.