Whole wheat loaf

Whole wheat loaf

Introduction:

"On Sunday, I went to the suburban mill to buy whole wheat flour, which is what we call" yifenggu "noodles. For the sake of health and weight loss, I don't add oil or high gluten flour. After baking, the room is full of natural wheat and yeast. It's thin and crisp. It's thick and crisp on the outside and soft on the inside. The taste is a little strong. It has the style of a small French stick. I like it very much. This is a snack for watching TV or surfing the Internet. It's perfect with a cup of hot tea, milk or coffee. Because after eating such a long one, it's a dumpling skin size noodle with holes. Ha ha, it's no burden. "

Production steps:

Step 1: put 200g whole wheat flour into the fresh-keeping box, add 1 tsp sugar, 1 tsp salt and 1 tsp dry yeast.

Step 2: add 150 grams of water, stir with chopsticks, knead into dough.

Step 3: slightly ferment at room temperature for about 2-3 hours, activate the yeast and refrigerate until there are macropores (more than 10 hours).

Step 4: take cooked egg yolk size dough (about 15g).

Step 5: make a strip shorter than the baking tray.

Step 6: put in the baking tray lined with oil paper.

Step 7: do not ferment, preheat the oven, heat up and down at 200 ℃, bake in the middle layer for about 15 minutes, and the color is golden.

Step 8: the taste of the little French stick.

Materials required:

Whole wheat flour: 200g

Water: 150g

Sugar: 1 tsp

Salt: 1 teaspoon

Dry yeast: 1 teaspoon

Note: 1. Whole wheat flour is not as sticky as high gluten flour after adding water. You can knead it smooth by hand. 2. Room temperature fermentation does not have a certain time, as long as a little fermentation pore can be. But cold storage slow fermentation taste is good, there is yeast fragrance. If you can't use it all at once, you can put it in the refrigerator and continue to ferment slowly. It doesn't matter for a few days. Of course, it's OK not to refrigerate, but don't overdo it. 3. When the dough is divided, it can be rubbed and cut like dumplings, or it can be patted into pieces and cut into strips with a knife. 4. If you want to eat crispy, rub some thin, want to eat soft, rub a little rough. 5. If you want to be popular, add a teaspoon of oil to the flour mixing water, or brush oil on the bread before baking.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: Original