Salami Black Whole Wheat Bread Debut

Ingredients: 75g high-gluten flour, 75g whole wheat flour, 75g water, 7g olive oil, 12g sugar, 1/4 teaspoon salt, 25g egg, 5g fresh yeast, 30 slices of salami sausage, a little white sesame.

Pour the high-gluten flour, whole wheat flour, water, and eggs into a large bowl.

Knead into a uniform dough and place it in the refrigerator to chill overnight.

Take it out, add olive oil and salt, and knead until well mixed.

Then add the yeast and knead until evenly mixed.

Put it in the bread machine and stir for 30 minutes.

The dough can stretch into a thin film.

Roll into a ball, place in a large bowl, cover with plastic wrap, and let it ferment until it has doubled or tripled in size.

Take out the dough, divide it into 4 equal parts, roll into balls, and let rest for about 15 minutes.

Roll it out into an oval shape.

Lay down the salami, leaving one edge exposed.

Roll up, pinch to seal, and place on a baking tray for the second fermentation.

Let the dough rise until it is 1.5-2 times larger, brush the surface with egg wash, and sprinkle with white sesame seeds.

Place in the preheated oven, middle rack, bake with top and bottom heat at 180 degrees for about 15 minutes.

Golden on the surface, fresh out of the oven.