Almost Whole Wheat Bread – Eat With Your Eyes


Ingredients: 85 grams bread flour,1/4 cup butter,4 grams yeast (1 teaspoon, I used active dry yeast),10 grams milk powder (2 teaspoons),1 teaspoon salt,2 tablespoons sugar,50 milliliters water,120 grams whole wheat flour (1 cup)

  1. Combine the yeast dough in a bowl and whist to blend. Knead to smooth the dough, then cover with plastic wrap for the first rise to double its size for about 90 minutes.After 90 minutes, in a yeast dough add the dough ingredients (except butter) and whisk to blend, then add butter. Knead until the dough creates a sheer sheet when pull out, cover again with plastic wrap for the second rise for about an hour.Punch down the dough and divide the dough into 3 portion, let the dough rest for 15 minutes.
  2. Roll the dough into long oval and fold into three. Turn upside down, roll the roll into much longer, then roll the dough up from one side gently. Arrange the dough into mold, bake for 25-30 minutes in an oven. ( I baked it for 45 minutes using ordinary oven toaster) for 170C (about 340F).


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