Ingredients: whole wheat flour 300g, water 185g, dry yeast 1 and 1/2 teaspoons, sugar 12g, olive oil 12g and salt 6g.

Surface decoration: water, oatmeal

Baking: 200 degrees, about 25 minutes, baking until the surface is golden.

Methods/steps

Knead all the ingredients into dough. Rub vigorously on the chopping board for about 10 minutes until the dough surface is smooth.

Cover with plastic wrap and ferment at 28℃ 1.5 hours.

The fermented dough is vented, divided into two parts, rounded and proofed 15 minutes.

Flatten the proofed dough and roll it into long strips from the middle to both ends.

Turn the dough over and rotate it 90 degrees.

Roll up from top to bottom along the long side. Pay attention to the edge curl.

After rolling, the dough is very long.

Put it in a baking tray and brush it with water.

Wait a moment, and when the dough surface becomes sticky, sprinkle some oatmeal.

Finally, ferment at 38 degrees for about 40 minutes. After fermentation, bake in an oven preheated to 200 degrees for about 25 minutes until the surface is golden.

end

Matters needing attention

Because gluten in whole wheat flour will cut off gluten, this dough does not need to be kneaded to the swelling stage, and it is actually difficult to knead to the swelling stage. Just knead it until the surface is smooth.

100% whole wheat bread will not be as big as ordinary dough when fermented. When basically fermenting, put your finger into the flour and insert it into the dough. After the finger is taken out, the hole will not retract, indicating that the fermentation is complete.

When you sprinkle oatmeal, you must wait until the water is brushed and the dough surface becomes sticky, otherwise it won't stick. Of course, you can do without oatmeal.

Olive oil in the ingredients can be replaced by butter. If there is maltose solution, "6 g sugar +6 g maltose solution" can be used instead of "12 g sugar" in the original formula, which can make the crust of bread after baking more shiny.

After this kind of bread is baked, the crust is tough and chewy, and the inside is still soft. Like the part of the epidermis, make it into a long strip like me to increase the area of the epidermis. If you don't like the epidermis, you can shape it into a circle.

After baking, it is advisable to eat within 8 hours. Otherwise, the epidermis will become unpalatable and the tissue will not be soft.