“It’s an old whole wheat bread, based on the recipe for the old bread. It’s not very high, it’s about 16 percent whole wheat.People who like whole grains can increase the content of whole grains. I think 30% to 50% are ok.The more whole grains there are, the rougher the taste will be.I think this bread is very delicious, chewy, whole wheat flavor is very rich, but also very nutritious, suitable for those who don’t like the taste of whole wheat, because the taste of whole wheat is not so obvious.
When you come out of the oven, you’re going to need a liquid butter layer, so that the bread is not only shiny but also very rich.This bread is a little difficult to shape, the dough is a little sticky, and the amount of water you need to adjust to the water absorption of the flour.
Ps: The mold is made of a 13-inch deep baking pan with the size of 35cm*25cm*7cm. The material can also be used to make two 8-inch deep square baking pans.
How to make old – fashioned wholemeal bread?
First, make medium varieties. Mix 5 medium varieties and stir them evenly with a spoon. Let them ferment at room temperature until they are 3 times larger.A well-leavened dough should be slightly lowered, that is, overfermented.(It can also be fermented 3-4 times in the warm place and used directly)
Prepare all the ingredients for the main dough.
Place all the ingredients except the butter in a bowl and knead for 25 minutes (I use a chef’s machine or a toaster).
Add the softened butter for 25 minutes and continue kneading for another 20 minutes.
The kneaded dough is fully formed and the glove film is clear.
Cover the dough with plastic wrap and let loose at room temperature for 1 hour.
After the dough relaxes, knead evenly, divide evenly into six parts and let the plastic wrap relax for 20 minutes.
Then roll the dough all over into strips.
Fold the long face.
Hold the intersection with your left hand and tighten the end of the noodles several times with your right hand.
Put the closure into the left hand intersection, then into the hole in the middle of the dough, pinch.
Once the dough is formed, place it in a mold, place it in an oven (unplugged) and let it cool in a bowl of hot water for a secondary fermentation.
Ferment until the mold is 9 minutes full for about 1 hour, then remove the mold and water.
Preheat the oven to 180 degrees and bake for 30 minutes over high and low heat. Color and cover with tin foil.
Remove from the oven and coat with liquid butter. Let cool and seal.
This is a kind of old whole-wheat bread adapted from the recipe of old bread. The content of whole wheat is not high, about 16%. People who like whole wheat can increase the content of whole wheat, and I think 30%-50% are ok.
The more whole grains there are, the rougher the taste will be.
I think this bread is very delicious, chewy, whole wheat flavor is very rich, but also very nutritious, suitable for those who don’t like the taste of whole wheat, because the taste of whole wheat is not so obvious.
When you come out of the oven, you’re going to need a liquid butter layer, so that the bread is not only shiny but also very rich.
old - fashioned wholemeal bread
- 230 g high gluten flour
- 70 g whole wheat flour
- 6 g yeast
- 25 g sugar
- 225 g warm water
- 270 g high gluten flour
- 30 g whole wheat flour
- 95 g sugar
- 10 g salt
- 25 g milk powder
- 80 g egg liquid
- 50 g warm water
- 72 g butter