Whole Wheat Multigrain Bread
1.
Medium species: 150g of high-gluten flour, 2.5g of yeast, and 90g of purified water are mixed and kneaded to form a smooth dough.
2.
Put the kneaded dough into a container, cover it with plastic wrap, put it in a bag, and seal it tightly for fermentation. (It can be fermented at room temperature, can be fermented in cold storage, and fermented to 3 to 4 times larger.)
3.
The state of the fermented middle species is shown in the figure
4.
Take 75g of purified water and add 40g of brown sugar and stir until all the brown sugar is dissolved.
5.
The fermented middle seed is divided into several small pieces, and the main dough ingredients are 120g whole wheat bread flour, 3g sea salt, 16g milk powder, 25g butter softened at room temperature, and stirred brown sugar water, knead until the film is formed.
6.
The kneaded dough is rounded and placed in a container, covered with plastic wrap and a bag is tightly sealed, and fermented for 40 to 60 minutes.
7.
Fermented to 2 to 2.5 times the size, the state of the fermented dough, dip a little dry powder into the dough, and the face does not shrink or collapse.
8.
Take out the fermented dough and vent it with bare hands. Divide it into even ten equal parts.
9.
Round and relax for 10 minutes, prepare the surface decoration grains, spread oatmeal, pumpkin seeds, and sunflower seeds on a baking tray, put them in the oven and bake for 5 minutes at 140 degrees. Bake the black sesame seeds at 140 degrees for three minutes. The oven does not need to be preheated!
10.
Take out the loose dough and roll it to an oval dough
11.
Roll it up from top to bottom.
12.
Put the rolled bread embryos into the baking tray, leaving enough gaps between each bread embryo to avoid expansion and adhesion of the bread embryos after re-fermenting.
13.
The shaped bread embryo is fermented again, which can be fermented in the oven or in the fermentation tank. The fermentation temperature is between 33 and 38 degrees, and the humidity is 75% to 85%. Ferment to 1 to 1.5 times larger. After fermenting the bread dough, preheat the oven to 200 degrees. Spray a layer of pure water evenly on the surface of the fermented bread embryo
14.
Glue the grain pumpkin seeds, sunflower seeds, oatmeal, and black sesame seeds.
15.
The shaped bread dough is sent to a fully preheated oven for baking, and it is heated at 175 degrees for 15 minutes.
16.
Delicious and healthy "whole wheat multigrain bread" is out~
17.
It smells so good!
Tips:
1. Is it okay to over-ferment the medium species? Answer: It’s okay if the medium kind of fermentation is over-fermented, as long as the main dough is watched, the bread organization will not be affected.
2. How long does it take to ferment under cold storage? Answer: It can be fermented under refrigeration for 12 to 24 hours. When the medium seed is taken out, the room temperature should be warmed up and the main dough ingredients can be mixed to make it. (Refrigerated fermentation and room temperature fermentation are two flavors. Friends who like it can try it. The flavor of the bread baked by different fermentation methods is also slightly different)
3. What should I do if the main dough is kneading the party by hand, and the film does not come out? Answer: Knead the dough to the expansion stage and ferment it. The dough in the expansion stage is relatively faster than the dough out of the film. The former ages faster and the latter is softer. Eating for yourself is considered successful as long as the family likes it.
4. Can the incomplete grains on the surface stick to others? Answer: Of course, all the ingredients you have on hand can be used. (Flaxseed, walnut chopped, peanut chopped, hazelnut chopped...all kinds of nut chopped are available) It is also good to brush the egg liquid to stick black sesame or white sesame.
5. Why does the bread become tough after cooling? Answer: The dough is not kneaded in place, and there is no film, so that the taste of the bread after cooling is slightly inferior. Fermentation again after shaping, too high fermentation temperature will also affect the taste of the bread.
6. Fermentation: The fermentation environment of the main dough should not exceed 30 degrees. If the brown sugar water in the main dough is refrigerated in summer, then knead the dough. The bread embryo is shaped and fermented. The fermentation temperature is between 33 and 38 degrees and the humidity is 75% to 85%. Fermentation in the oven does not need to open the fermentation, just put a bowl of hot water; in winter, the water can be cooled repeatedly to change the water.
