No-knead Country Whole Wheat Bread

Name: No-knead Country Whole Wheat Bread
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 160g Whole wheat flour; 140g Wheat flour; 3g Instant dry yeast; 3g salt; 215g± Plain Water

by Xiaozifaner

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

French country whole-wheat bread has a classic and unique wheat aroma, and the healthy ingredients without oil and sugar are very popular. I have always been accustomed to using country whole-wheat bread for breakfast. In addition to looking a bit advanced, the benefit is a healthy stomach and a balanced body.

Someone once asked me how to knead bread when making bread. To be honest, if there is no cook machine or bread machine, the kneading process of men and women tears is really a test of physical strength, and the kitchen is like a special effect drama. The flour is flying for three days. Two nights of natural slow hair for a long time and so on, so many people will be defeated before they start.

Today we come to defeat the predicament, no need to knead the dough, no special tools, as long as the oven and the baking bowl (baking pan), take some time, you can use the ingredients to make high-quality, healthy country whole wheat bread without additives.

Ingredients

No-knead Country Whole Wheat Bread

1. Add dry yeast to clean water and wait for it to melt naturally

2. Stir the whole wheat flour and wheat flour evenly

3. Mix the powder and pour it into the yeast water, and add the salt at the same time

4. Stir with a spatula until there is no dry powder

5. Cover with plastic wrap for 120 minutes (first fermentation)

6. At this point the dough has fermented to 2 times its size

7. At this time, the inside of the dough should be filled with abundant pores, press and exhaust with a spatula

8. Sprinkle a little wheat flour on the console or noodle table and transfer the dough

9. Surface sticky powder, round or other shapes (ellipse, long stick, triangle, etc.)

10. Put in a wheat flour-sprinkled fermentation basket or baking bowl or baking tray for 100 minutes (cover with a damp cloth)

11. The dough is second to 90% big (second fermentation)

12. Buckle upside down on the baking tray, use a sharp knife to make a simple cross cut (or random pattern)

13. Put into the oven. Bake at 190 degrees for 30 minutes

14. Slice and serve after cooling

15.

Tips:
*It can be used as a staple food. It is better to bake for 3-5 minutes the next day. It can be used with dipping sauce, vegetable soup, salad, etc.
*A time table is attached, so everyone can arrange a time suitable for them to make (see Figure 15)