#四session Baking Contest and is Love Eating Festival# Oil-free and Non-kneading Jackfruit Core Cranberry Whole Wheat Bread

Name: #四session Baking Contest and is Love Eating Festival# Oil-free and Non-kneading Jackfruit Core Cranberry Whole Wheat Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g All-purpose flour; 20g Wheat bran flour; 100g Whole wheat flour; 1/2 tsp Dry yeast; 100g water; 90g Jackfruit core; 15g cranberry; a little salt; 15g milk powder

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This bread is relatively easy, almost only requires one action-stirring. Quantify all the vague ingredients: a small bowl of chestnuts = 90 grams of jackfruit cores, 1 small handful of cranberries = 15 grams, 1 sachet of skimmed milk powder = 15 grams of whole milk powder, and a bowl of water = 100 grams. Finally, a dough that is neither dry nor thin is obtained.
Seeing the "relaxation for 40 minutes" before baking and then "fermentation for 15 minutes", I can't help but feel a little stunned. I have never seen that it takes such a long time to relax before entering the mold. Maybe it's the other way around, right? Finally, I decided to relax for 15 minutes, put it in the mold, and ferment for 40 minutes.
Non-stick molds, grease pad paper for easy demolding.
The final effect is very good, crisp on the outside, soft on the inside, whole grain bread, fragrant. . . . . "

Ingredients

#四session Baking Contest and is Love Eating Festival# Oil-free and Non-kneading Jackfruit Core Cranberry Whole Wheat Bread

1. Ingredients: 30 grams of all-purpose flour, 20 grams of wheat bran powder, 100 grams of whole wheat flour, 1/2 teaspoon of dry yeast, 90 grams of jackfruit core, 15 grams of cranberry, a little salt, 15 grams of milk powder, 100 grams of water

#四session Baking Contest and is Love Eating Festival# Oil-free and Non-kneading Jackfruit Core Cranberry Whole Wheat Bread recipe

2. Mix all the flours,

3. The yeast is hydrated with half,

4. Pour the yeast water and the remaining water into the flour,

5. Stir into a uniform dough. Put it in the refrigerator to ferment overnight.

6. Take it out the next day, stir and exhaust with a rubber spatula.

7. Add jackfruit core and cranberry,

8. Stir well. Relax for 15 minutes.

9. Put it into a mould covered with greased paper and leave it to ferment for 40 minutes.

10. The dough grows to seven or eighty percent full,

11. Put it in the middle and lower level of the oven, heat up and down 180 degrees, and bake for about 20-30 minutes.

12. The surface is golden and baked.

13. Demould immediately.

Tips:
Jackfruit kernels and cranberries can be replaced with other nuts and dried fruits.
The fermentation time needs to be adjusted according to the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation.