Whole Wheat Brown Sugar Wheat Germ Bread

Name: Whole Wheat Brown Sugar Wheat Germ Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 105g Whole wheat bread flour; 12g Low-gluten flour; 10g (dough) Wheat germ; 15g brown sugar; 1.5g salt; 1.2g Dry yeast; 80g water; 7g (dough) butter

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

With this golden wheat germ, it would be a shame not to have a bread about germ. All kinds of bread are overwhelmed, but it's been a long time since we have made germ bread. I love whole grains the most. I found a recipe with lots of whole grains and lots of germs. I got a chance to practice.
That cracked knife is very attractive, why squeeze butter? It is said that squeezing butter into the incision will make the crack more beautiful. Although I don't like butter, I still use butter for this cut. There is no need to squeeze the butter, the butter must be softened first. Lazy people have the method of lazy people, directly cut the cold and hard butter into small long strips, and place a strip along the open cut, without waiting for it to soften, and without bagging it and squeezing it out. The effect should be the same.
The crack is really good, but I don't know if it is the cause of the butter. Whole wheat bread filled with germ is called a fragrance. . . . "

Ingredients

105g Whole Wheat Bread Flour
12g Low-gluten Flour
10g (dough) Wheat Germ
15g Brown Sugar
1.5g Salt

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1.2g Dry Yeast
80g Water

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7g (dough) Butter

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Whole Wheat Brown Sugar Wheat Germ Bread

1. Dough: 105 grams of whole wheat bread flour, 12 grams of low-gluten flour, 10 grams of wheat germ, 15 grams of brown sugar, 1.5 grams of salt, 1.2 grams of dry yeast, 80 grams of water, 7 grams of butter Decoration: appropriate amount of wheat germ, appropriate amount of butter

2. Pour the dough material except butter into the bread machine,

3. Stir it into a uniform dough, add butter,

4. Stir until the film can be pulled out.

5. Round and ferment in a bowl.

6. The dough has grown to double,

7. Exhaust, divide into three equal parts, round and relax for 15 minutes.

8. Roll into an oval shape,

9. Roll up,

10. Into an olive shape.

11. Roll a layer in the wheat germ,

12. Put it in the baking tray for the final fermentation.

13. The dough grows to double again, cut in the middle, and put butter in it.

14. Put it in the oven, on the middle level, and fire up and down at 180 degrees, and bake for about 20 minutes.

15. The surface is golden and baked.

Tips:
When the dough is rolled with wheat germ, a little water can be applied to the surface.
You can choose whether to squeeze butter at the cut according to your preference.
You can also add dried fruit to the dough and bake together.