Northeast Cuisine

Brown sugar whole wheat bread (soup bread)

Because of the use of soup seeds, even with whole wheat flour, the taste is delicate and soft.

Food Material List

  • 1 Soup seed material
  • 2 Whole wheat flour 10g
  • 3 water 70g

Operational steps

  • 1 The first step is to make soup seeds: put water and whole wheat flour in a small pot, stirring constantly while boiling until it becomes more sticky and slightly boiling; cool off the fire and put it in the refrigerator freezer for 1 hour.
    Brown sugar whole
  • 2 When the soup is refrigerated, take it out and mix it with all the ingredients of the main dough except butter.
    Brown sugar whole
  • 3 Knead until the dough is smooth and slightly tendoned. Add butter and continue to knead until the dough is expanded.
    Brown sugar whole
  • 4 Cover with plastic film and ferment at 28 C for 60 minutes to 2 times as large.
    Brown sugar whole
  • 5 Remove and exhaust fully with a rolling pin
    Brown sugar whole
  • 6 Divide the dough into five small pieces on average. Roll the dough and cover it with a fresh-keeping film. Relax for 15 minutes.
    Brown sugar whole
  • 7 Twist all five dough into strips
    Brown sugar whole
  • 8 Ring the dough in a loop way; my long strip is not long this time, so the circle is very small, and there is no hole in the middle after baking; if you want to bake or ring, you have to rub the dough longer to make a bigger circle; if you are afraid of trouble, this step is skipped, and after rolling, you enter the final fermentation.
    Brown sugar whole
  • 9 Shaped dough covered with fresh-keeping film, fermented at 28 C for 60 minutes
    Brown sugar whole
  • 10 Put it in the middle of the preheated oven, and bake at 180, 160, for 20 minutes. Finally, take out the color on the surface. If you want the bread to be dark and shiny, you can brush the dough with egg liquid before baking. (Personally, I prefer whole wheat bread without too much luster and plain feeling.)
    Brown sugar whole

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