Sugar-free and oil-free whole wheat European bread, no kneading required and easy to make, full of wheat fragrance

Name: Sugar-free and oil-free whole wheat European bread, no kneading required and easy to make, full of wheat fragrance
Yield: 4 servings
Cuisine: Baking
Ingredients: 190 g High-gluten flour; 100 g Whole wheat flour; 260 g Milk; 3 g Salt; 3 g Yeast

Sugar-free and oil-free whole wheat European bread: high-gluten flour, whole wheat flour and milk in a few quick steps, baked until golden and fragrant. A great choice for family gatherings or a weekend treat.

0 minNewMedium Baking Bake Sweet

Instructions

1
190 grams of bread flour, 100 grams of whole wheat flour, 260 grams of milk, 3 grams of salt, and 3 grams of yeast, all put together and mixed into a dough with a spatula.
2
Cover with a lid or wrap with plastic wrap, and let it rest and relax for 30 minutes.
3
Dip the scraper in a little water, scrape the relaxed dough from the edges to the center, roughly evenly about 20 times, then continue to cover it with plastic wrap and let it rest for 30 minutes.
4
The well-relaxed dough already has some gluten. Wet your hands with a little water, lift it straight up, and fold the dough 5-6 times. Then continue to cover it with plastic wrap and let it rest and relax for 30 minutes.
5
Then take the well-rested dough and continue folding it by hand 5-6 times.
6
Line a bowl with parchment paper, place the dough in it, cover with plastic wrap, and refrigerate overnight.
7
In the morning, take out the relaxed dough and sprinkle a layer of flour to prevent sticking.
8
Tear it directly by hand into rectangular sheet pieces.
9
Fold it up and down first.
10
Continue pressing down with your hand.
11
Fold it left and right again.
12
Gather the dough from the sides, and roll it into a ball with your hands.
13
Line a bowl with parchment paper and put in the dough, cover it with plastic wrap, and place it in a warm spot to ferment until it is 1.5 times larger.
14
Sprinkled a layer of flour on the well-fermented dough.
15
Cut out the patterns, then put it in the oven.
16
Preheat the oven to 200°C, bake for about 20-25 minutes, and when the surface has browned, cover it with a sheet of aluminum foil and place it over the bread to prevent the surface from getting too burnt. Put a bowl of hot water in the oven in advance, so that the baked bread will have a crispy crust.
17
Take it out, let it cool, and then slice it.
18
Sugar-free and oil-free whole wheat European bread, done O(∩_∩)O
19
Crispy and chewy on the outside, soft and easy to digest on the inside, low in fat, healthy, and worry-free.
20
Long-term cold fermentation releases a full aroma of wheat.