Whole Wheat Milk Bread
1.
One egg (45 grams of firewood eggs) is put into the bucket together with milk, salt and sugar.
2.
Add high-gluten flour and whole wheat flour.
3.
Stir it until it forms a dough, cover it with plastic wrap and let it stand for more than 6 hours to allow it to become gluten naturally. Now that the temperature is low, you can put it in the kitchen directly.
4.
The dough after placing naturally has a certain degree of gluten, I switched to kneading the dough with a bread machine, and the dough after standing still has basic gluten.
5.
Put in the softened butter, put in the yeast powder, start the kneading program, about 15-20 minutes.
6.
It doesn't take a long time to knead until the film comes out. Because of the whole wheat flour, the grains look very obvious.
7.
Cover the kneaded dough with a lid.
8.
Fermented to about 2.5 times the size.
9.
I divided 7 of the exhaust parts, covered them with plastic wrap, and dried them for 15 minutes.
10.
Roll the good dough into long slices, keep one end and cut into 3 slices continuously.
11.
Braided.
12.
Put it in the paper tray.
13.
Keep the oven moisturizing and heat preservation at 38 degrees and ferment for about 50 minutes, and ferment to double the size, and brush the egg liquid on the surface.
14.
After preheating the oven at 170 degrees, put it in the oven and bake for 18 minutes.
15.
Let the toasted bread cool and enjoy.
Tips:
I have very little sugar, if you like the sweetness, you can put more sugar
