Coarse grain wheat bran staple bread

2024-06-26 03:06:22  Views 2 Comments 0

Ingredients

High-gluten flour ( 280g )
Warm water ( 280g )
Wheat bran ( 20g )
Yeast ( 10g )
Salt ( 5 ​​grams )
Sugar ( 5 ​​grams )
Xiwang Corn Germ Oil ( 30g )

How to make coarse grain wheat bran staple bread

  • Illustration of making coarse grain wheat bran staple bread 1

    1.#西王corngerm oil#

  • Coarse Grain Wheat Illustration of how to make bran staple bread 2

    2.Prepare ingredients: high-gluten flour, wheat bran, salt, yeast, sugar, warm water, and Xiwang corn germ oil

  • Illustration of making coarse grain wheat bran staple bread 3

    3.Add 80 grams of warm water to the yeast and soak for 3 minutes to allow the yeast to melt

  • Illustration of making coarse grain wheat bran staple bread 4

    4.Put high-gluten flour, wheat bran, salt and sugar in a basin, and mix the dry powder evenly

  • Illustration of making coarse grain wheat bran staple bread 55.Then pour in the melted yeast
  • Coarse grain wheat Illustration of how to make bran staple bread 6

    6.Add remaining warm water and mix into flocculent form

  • Illustration of making coarse grain wheat bran staple bread 7

    7.Then fall Add corn germ oil

  • Illustration of making coarse grain wheat bran staple bread 8

    8. Stir evenly into a relatively rough dough and let it rest for 5 minutes.In the kneading garden

  • Illustration of making coarse grain wheat bran staple bread 9

    9. Cover the plastic mold and let it ferment at room temperature until it doubles in size.Leave in a warm place for about an hour

  • Illustration of making coarse grain wheat bran staple bread 10

    10. Then pour the wheat bran noodles on top, Exhaust kneading garden

  • Illustration of making coarse grain wheat bran staple bread 11

    11. Cut out equal amounts of the same small noodles and squeeze them

  • Illustration of making coarse grain wheat bran staple bread 12

    12.Then knead it into a long garden shape

  • Illustration of making coarse grain wheat bran staple bread 13

    13. Place on a baking sheet, leaving some space between them, cover with plastic wrap and let rise until doubled in size at room temperature, about an hour.

  • Illustration of making coarse grain wheat bran staple bread 14

    14.Make three bevel cuts on the surface

    • Illustration of making coarse grain wheat bran staple bread 15

    15.Place in a preheated 200 degree oven and bake on the middle shelf for 15 minutes

  • Illustration of making coarse grain wheat bran staple bread 16

    16.After cooked, it comes out with a fragrant wheat aroma.The skin is crispy and the inside is soft and great

    • Illustration of making coarse grain wheat bran staple bread 17

    17.Soft, elastic and delicious

  • Illustration of making coarse grain wheat bran staple bread 18

    18. Squeeze the rest and cover it with plastic wrap, ferment it twice at room temperature, store it in the refrigerator for a few days, and you can take it out and knead it into shape at any time.After making, bake it in the oven.It is very convenient and you can eat freshly baked wheat bran bread at any time

  • Coarse grain wheat bran bread Illustration of how to make staple bread 19

    19.Decorated coarse grain staple wheat bran bread

Tips

Tip: Coarse grain wheat bran staple bread is baked at high temperature, with crispy skin and soft inside.It is a very simple and easy-to-make bread.Quick staple bread is made from flour and warm water.You don’t need to knead the dough repeatedly to remove the glove film.If you can’t eat that much bread at one time, you can put the remaining dough in the refrigerator after proofing and keep it in the refrigerator for a few days without deterioration.You can eat it and bake it anytime you want.It’s really convenient.Wheat Gluten Online If you buy it, a bag of 500 grams only costs 5 yuan, which is not expensive and a good deal.

本文地址：https://food.baitai100.com/post/45796.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！