Raisin Whole Wheat Bread

Name: Raisin Whole Wheat Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g High fan; 30g Whole wheat flour; 15g Borneol candy; 1g salt; 10g butter; 1g yeast; 15g Raisins; 50g water

by Taste chew

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I feel that this raisin whole-wheat bread has to be tasted slowly and chewed carefully to taste its fragrance.
When you discover its fragrance, it will make you fall in love with a simple bread.
Someone in the family took two bites and said it was dry and not tasty, but my child and I chewed slowly, eating one piece and then taking another piece. It seems that my baby knows the goods.

Ingredients

80g High Fan
30g Whole Wheat Flour
15g Borneol Candy
1g Salt
10g Butter
1g Yeast
15g Raisins
50g Water

Raisin Whole Wheat Bread

1. Ingredients needed (forgot to shoot the butter, melt the borneol sugar with 50g hot water, soak the dried raisins in water for 5 minutes)

2. Mix high flour, whole wheat flour, yeast, add sugar, water, and butter to form a smooth dough

3. Then tear the dough into small pieces and add the raisins

4. Knead again into a smooth dough, cover with plastic wrap and ferment

5. Fermented to double the size, then knead out bubbles again

6. Roll out into an oval shape (the bottom is thinner, not sticky enough to wet it with water)

7. Roll it down from top to bottom, try to stick it tightly (the bottom is still not sticky when I make it, and the bottom is a little bit open after baking)

8. After the roll is finished, put it on the baking tray to continue the second fermentation

9. Ferment to double the size, use a sharp knife or blade to cut a few holes on it, and sieve a small amount of high powder

10. Preheat the oven, heat up and down at 170 degrees, bake for 20 minutes, then turn to 160 degrees and bake for 8 minutes (cover tin foil on the surface after the surface is colored)

Tips:
1. Because the dried raisins are easier to knead, it is better to knead it into a smooth dough before adding it;
2. When rolling, the bottom must be glued well, or it will open during the chop and roast process;
3. When cutting the bread, use a sharp knife or blade, otherwise it will be difficult to operate.