Raisin Whole Wheat Bread

Raisin Whole Wheat Bread

1. Ingredients needed (forgot to shoot the butter, melt the borneol sugar with 50g hot water, and 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 it into an oval shape (the bottom is thinner, not sticky enough to wet it with water).

7. Roll it down from top to bottom and 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 the heat to 160 degrees and bake for 8 minutes (cover the surface with tin foil after the surface is colored).

Tips:

1. Because dried raisins are easier to knead, it is better to knead it into a smooth dough before adding it.
2. The bottom must be sticky when rolling, or it will open during the chop and roast process.
3. Use a sharp knife or blade when cutting the bread, otherwise it will be difficult to operate.