Whole Wheat Raisin Bread
1.
First, knead all the ingredients except raisins into a dough using general bread making methods, and knead it vigorously until the dough reaches the expansion stage. Carefully stretch the dough with your hands, and a transparent film will appear on the dough; knead it; Add raisins to the good dough and knead for about 1 minute to make the raisins evenly knead into the dough. Put the dough in a bowl, cover with plastic wrap or a damp cloth, and ferment at room temperature to 2-5 times its size
2.
Wait patiently for the dough to rise. The fermentation time varies depending on the room temperature. It takes about 1 hour at a temperature of 28°C, and it can also be fermented in an oven with fermentation function; after the fermentation is completed, the air in the dough is pressed out by hand to divide the dough into Two portions, knead into a circle, cover with plastic wrap or damp cloth, and leave at room temperature for 15 minutes (in the middle of proof)
3.
After proofing the dough, place it on the chopping board and squeeze it, and roll it out into an oval shape with a rolling pin. (Spread a thin layer of high-gluten flour on the chopping board to prevent sticking); Roll the rolled dough from top to bottom. Roll the two sides toward the center while rolling; roll it all the way to the end to form an olive-shaped dough as shown in the picture. Pinch the dough tightly
4.
Put the dough into the baking tray with the mouth down. After shaping both doughs, the final fermentation takes place. (The best fermentation environment: temperature 35-38 degrees, humidity 85%, refer to fermentation time 40 minutes.) How to create suitable temperature and humidity? Please click here for reference. After the dough has been fermented to twice its size, perform the final shaping: Use a knife to make 3 slender cuts on the surface of the dough without making too deep cuts. Use a flour sieve to sieve a layer of high-gluten flour on the surface of the dough as a decoration
5.
Put the baking tray into the middle of a preheated oven at 200℃, and bake for about 15 minutes, until the skin of the bread turns brownish-red before it is out of the oven; when the bread is cooled to the surface temperature of the palm of the hand, it can be put into a fresh-keeping bag Sealed. The bread can be eaten directly or sliced
Tips:
1. Whole wheat flour is a flour made from whole wheat, because it contains bran ingredients, the taste is far less delicate than ordinary flour. At the same time, bran will hinder the production of gluten, so the internal structure and taste of bread made entirely of whole-wheat flour are very rough. Generally, whole wheat bread is made with some high-gluten flour to adjust the taste. If you really like the "original" feel of whole wheat, you can use whole wheat flour to make it;
2. According to your own preference, add 35 grams-50 grams of chopped cooked walnuts, pecan nuts and other nuts in the dough;
3. This bread is recommended to be eaten sliced. The cheese spread is very delicious, if two slices of bread are sandwiched with tomato slices, lettuce leaves, sliced ham sausage, cheese slices, etc., it is delicious and nutritious to make a sandwich. ——Prefer a thick layer of butter? As long as you don’t worry about excessive heat, of course it’s fine!
4. If there is no olive oil, ordinary vegetable oil can be used;
5. Ordinary dry yeast purchased in the supermarket is generally not dedicated to making bread. It may be insufficient to make bread. If your dry yeast feels slow or difficult to ferment during use, you can increase the amount of dry yeast to 1.5 Small spoon (7.5ML, about 4.5 grams). Or use dry yeast for making bread. The amount of yeast has a direct effect on the speed of fermentation. The degree of fermentation of the dough should be observed in time according to the temperature and the amount of yeast to avoid over-fermentation.
