Brown molasses bread-You Are Foodie

By Elliot
40

Brown molasses bread

Last time I made whole wheat bread, which was really good. This time, I made whole wheat bread with the method of soup Planting under the challenge, and the effect was very satisfactory. I used molasses molasses as the black molasses in the book, and changed the almond kernels sprinkled on the bag into peanut kernels. The effect was quite good. The first time I made soup and bread, I just did it according to teacher Meng in the book. It was also very smooth. I really want to thank teacher Meng.

Main Ingredients

Auxiliary Ingredients

Instant yeast powder 3 G
water 170 g

1. When the dough is sticky, the mixer should be operated slowly.2. The long strip shape can be kneaded gradually according to the gluten of the dough to produce the required length.3. The water absorption and toughness of flour from different brands and places will be slightly different. When you find that the dough is too dry or too wet, you can add less water, milk or flour as appropriate, but do not deviate too far from the square.

Step 1 . Syrup used this time.

Step 2 . Mix material a with a rubber scraper first, then cook it over a low heat and make it into a paste. Take it out and let it cool. Cover it with fresh-keeping film, and refrigerate it for about 60 minutes before standby. Mix all the materials in practice 1 with material B, mix them into a ball at a slow speed, and then mix them into a slightly smooth shape at a medium speed.

Step 3 . Add the salt free cream, stir in slowly, and then stir at medium speed to form a smooth and malleable dough.

Step 4 . Put the dough into a container and cover it with fresh-keeping film for basic fermentation for 80 minutes.

Step 5 . This is after sending.

Step 6 . Divide the dough into 5 equal parts, roll it round and cover with fresh-keeping film. Relax for about 10 minutes.

Step 7 . Peanuts are fried and peeled. Use fresh-keeping bags to crush them with beer bottles or dough sticks.

Step 8 . It's not suitable to be too broken, so blender was not used.

Step 9 . Shape the dough into a long strip of about 50 cm, weave it into a five ring shape, evenly brush the protein on the surface, and then stick it with almond kernels (instead of peanut kernels), and ferment it for about 30 minutes. Put it into the preheated oven and bake it at 190 ° C and 160 ° C for about 18 minutes.

Step 10 . The figure of 10-15 whole rings is similar to the principle of making wreaths. It's not easy to roll at the beginning. It's better to make two more.

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