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
- 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.
- 2 When the soup is refrigerated, take it out and mix it with all the ingredients of the main dough except butter.
- 3 Knead until the dough is smooth and slightly tendoned. Add butter and continue to knead until the dough is expanded.
- 4 Cover with plastic film and ferment at 28 C for 60 minutes to 2 times as large.
- 5 Remove and exhaust fully with a rolling pin
- 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.
- 7 Twist all five dough into strips
- 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.
- 9 Shaped dough covered with fresh-keeping film, fermented at 28 C for 60 minutes
- 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.)