Whole Grain Bread

Whole Grain Bread

by Lele who loves food

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

3

This whole grain bread is my own recipe. When I made it for the first time, 350 grams of flour was used, and 319 grams of milk was used, and the water content reached 91%. The taste of the finished product is very surprising! For general whole grain bread, it is recommended that the proportion of whole grains should not exceed 20%. The reason is that too much coarse grains will cause the taste to be rough and solid, not as soft and delicate as sweet bread.

Ingredients

Whole Grain Bread

1. To make fermented seeds: add milk, yeast and sugar to couscous, mix well and ferment

2. The small bubbles that fermented to the surface burst

3. Put the yeast seeds in the bread machine

4. Add flour

Whole Grain Bread recipe

5. Add yeast powder

6. Add milk

7. Mix well

8. Start the kneading program for 20 minutes

Whole Grain Bread recipe

9. Add butter and start the kneading program

10. After kneading, ferment

11. Take out the fermented dough, round it, and relax it

12. Flatten the dough with your hands, then fold it in three, turn it over and relax for 15 minutes

Whole Grain Bread recipe

13. Fold the dough three times in the long direction and round it

14. Put it in a rattan basket to ferment

15. After fermenting, pour it into the baking tray

16. Preheat the oven and bake

Whole Grain Bread recipe
Whole Grain Bread recipe
Whole Grain Bread recipe
Whole Grain Bread recipe

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