Wheat Bran Stick Bread

Name: Wheat Bran Stick Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g High-gluten flour; 100g All-purpose flour; 20g Wheat bran; 10g Fresh Yeast; 280g water; Some Anti-sticking wheat bran; 5g salt

by Butterfly-sl

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

In order to eat more whole grains, I went to the store and bought 3 catties of wheat bran, which cost 1 yuan per catty. Wheat bran is rich in cellulose and B vitamins. Proper consumption of wheat bran will help gastrointestinal motility and detoxification. For people who lack B vitamins, there is no need to spend a lot of money to buy health care products containing B vitamins, just eat more wheat bran to solve the problem.
Modern people's lives are getting better, and the biggest problem in diet is eating too finely, which leads to imbalanced nutrition in the body. In family life, try to eat some whole grains, vegetables, fruits, eggs, milk, and meat, so as to ensure the health of the family.
This is also an oil-free, sugar-free fast staple bread, no need to knead for a long time, just mix the water and powder well. The refrigerated dough can be kept in the refrigerator for about 10 days. During this period, if you want to bake bread, go to the refrigerator to take out the dough and reshape it. You can bake the dough again, which saves time. The longer the fermented dough is placed in the refrigerator, the closer the baked bread will be to the flavor of natural yeast.
The dough that has been fermented at room temperature can be used immediately, but the dough after refrigeration will not stick to your hands and is easier to shape and operate. "

Ingredients

Wheat Bran Stick Bread

1. Put two kinds of flour, wheat bran and salt into a container and mix well.

2. Soak the fresh yeast in water for 3 minutes and stir until it melts.

3. Pour the yeast water into the flour.

4. Stir with a spoon or chopsticks until there is no dry noodles.

5. Cover the dough at room temperature until the surface of the wet dough becomes flat, and put it in the refrigerator for 1 night.

6. Sprinkle wheat bran on the chopping board, and pour the dough from the refrigerator on the chopping board.

7. Sprinkle a lot of wheat bran on the surface of the dough and divide it into 3 equal parts.

8. Wrap a layer of wheat bran on the surface of each dough, flatten the small dough and fold it 1/3 from top to bottom.

9. Then roll up from top to bottom.

10. Then roll them on a chopping board sprinkled with wheat bran.

11. Put it into a baguette mold, make the dough twice as large as the original volume, and cut 3 knives on the surface with a blade.

12. Put the baguette together with the mold into the preheated oven, put a small bowl of boiling water at the bottom of the oven, and bake at 220 degrees for about 30 minutes until the surface is colored.

Tips:
1. This bread dough is wet and sticky, so use some wheat bran to make thin noodles.

2. The small bowl of water is released in the oven to increase the humidity in the oven and make the buns better during the baking process.