Whole Wheat Flax Seed Bread
1.
Weigh and prepare the required materials;
2.
Break the flaxseed with a food processor;
3.
Put all the ingredients except butter into the mixing cup of the chef's machine;
4.
Start the chef's machine to knead the dough, knead until it can pull out a thicker film;
5.
Add butter
6.
Knead to the expansion stage, can pull out a thinner film;
7.
Clean up the dough and carry out the first fermentation;
8.
After the dough has grown twice, the fermentation is over;
9.
Exhaust the dough, divide it into 3 small doughs of even size, and relax for 15 minutes after rounding;
10.
Roll the loosened dough into an oval shape;
11.
Thin the bottom edge after turning it over;
12.
Roll up from top to bottom;
13.
Slowly knead a strip on the cutting board;
14.
Make 3 strips in sequence;
15.
Braided
16.
After the two ends are compacted, they are put into the mold;
17.
Put it into the oven, add a pot of hot water, and carry out the second fermentation;
18.
When the dough has grown 1.5 times, the fermentation is over;
19.
After the oven is preheated, put the mold in the oven and start baking, 180 degrees for 40 minutes;
20.
After baking, it is directly removed from the mold and placed on the drying net to cool;
21.
It is ready to eat.
Tips:
1. The water absorption of different flours is different, so the amount of water should be determined as appropriate;
2. Fry the flaxseed in advance and beat it with a cooking machine a few times, so that it is easy to absorb, and it tastes particularly delicious;
3. With this formula, the finished bread is not very sweet, and the taste is relatively light, but it can eat a strong flavor of flaxseed, which is a relatively healthy baked food;
4. Yangchen 8-inch round hollow cake mold is used for this bread.
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