Whole Wheat Whole Grain Bread
1.
Mix all the dry ingredients evenly, pour in olive oil and water, and knead them into a dough. Put the dough on the chopping board and knead vigorously for 10 minutes to make its surface relatively smooth; leave the kneaded dough at room temperature (26 degrees) to ferment until its volume becomes 5 times its original size. It takes about 1 hour. If the room temperature is low, the time may be extended. Conversely, the time may be shortened. (When fermenting, the surface needs to be covered with plastic wrap or a damp cloth to prevent the surface of the dough from drying out); Exhaust the gas inside the fermented dough by hand, and knead it into a round dough again. Proof at room temperature for 15 minutes; use a rolling pin to open the proofed dough. The purpose of this step is to completely drive out the gas inside the dough
2.
The opened dough is rounded again and placed on a baking pan lined with tin foil or greased paper. It is slightly flattened by hand; put the baking pan and the dough into the oven, put a plate of hot water at the bottom of the oven, and close the oven door. Create a temperature and moderation suitable for the second fermentation. Let the dough ferment for the second time, about 40 minutes, and ferment to 2.5 times its size again; take out the fermented dough. Preheat the oven to 200 degrees. Sprinkle a layer of whole wheat flour on the dough; use a thin and sharp knife to cut a "Tic Tac Toe" pattern on the surface of the dough. After the oven is preheated, you can put the dough in the oven. Bake at 200 degrees for about 35 minutes, until the surface is hard and golden brown.
Tips:
1. This bread belongs to the whole wheat coarse grain type, with a slightly rough taste and the aroma of grain, which needs to be savored carefully. After slicing, you can add lettuce leaves, tomatoes or other vegetables, or you can add eggs and ham to make sandwiches. The taste is extraordinary;
2. The dough of this bread does not need to be kneaded to the expansion stage like other breads. One is because the oatmeal and the bran in the whole wheat flour will cut off the gluten, which makes it difficult to knead to the expansion stage; second, it can make the bread reach the unique The slightly rough taste;
3. Olive oil can be replaced with butter, but butter is not as healthy as olive oil. The amount of sugar in the formula is very small, and it is mainly used as an energy source for yeast propagation and is decomposed by yeast, so in fact this bread can be classified as sugar-free bread.
