Whole wheat bread refers to bread made of whole wheat flour without bran and wheat germ, which is different from bread made of ordinary refined white flour (that is, flour ground after wheat grains are removed from bran germ).

Whole wheat flour for whole wheat bread retains most of the nutrients because of fewer processing steps. It is rich in crude fiber, vitamin E, B vitamins, zinc, potassium and other nutrients.

material

290g of wheat gluten, 290g of whole wheat flour, 75G of fine sugar, 25G of milk powder, egg 1 piece, dry yeast 10g, salt 10g, 350ml of water and 50g of butter.

working methods

1. Mix all the materials, knead to the expansion stage, and prepare for fermentation; ? 2. The first fermentation is completed;

3. Gently press the dough, exhaust the air inside, divide the dough into circles, and simmer for 30 minutes;

4. Start shaping, take out a dough, gently press the air, and roll it into an oval shape with a rolling pin;

5. Roll up from top to bottom, with the interface facing down, and hold for 15 minutes;

6. The second shaping, light pressure exhaust, longitudinal flattening;

7. Roll it up and put it into a toast mold for secondary fermentation;

8. Ferment for 8 minutes;

9. Preheat the oven for 200 and bake for 10 minute, then turn to 180 and bake for 30 minutes.