Whole Wheat Old-Fashioned Bread

Name: Whole Wheat Old-Fashioned Bread
Yield: 4 servings
Cuisine: Baking
Ingredients: 210 g High-gluten flour; 20 g Whole wheat flour; 70 g low-gluten flour; 72 g Granulated sugar; 5 g Yeast; 240 g Milk; 210 g High-gluten flour; 7 g Salt; 24 g Milk powder; 2 piece Regular eggs; 72 g Corn oil; 42 g Water; to taste beaten eggs; a pinch Desiccated coconut

A homemade recipe for Whole Wheat Old-Fashioned Bread, combining high-gluten flour, whole wheat flour and low-gluten flour; baked until golden and fragrant.

0 minNewHard Baking Roast Sweet

Instructions

1
Mix the sourdough starter ingredients and refrigerate overnight (it will ferment and expand).
2
In the pre-ferment, mix all ingredients for the main dough except for the corn oil.
3
Mix the dough at speed 1 with the stand mixer, then switch to speed 5 and knead for about 6 minutes until the dough has developed a slight film.
4
Add corn oil, start mixing at speed 2, then switch to kneading at speed 3, knead the dough until it reaches the windowpane stage.
5
Roll the dough into a ball, cover it with plastic wrap, and place it in a warm spot to ferment (ferment until it doubles in size). Once the dough has fermented, dust your fingers with flour and poke a hole in the dough; if it doesn’t spring back or collapse, the fermentation is complete.
6
Gently knead the dough to release the air.
7
Divide evenly into 12 round balls.
8
Roll the dough into an oval shape.
9
Roll it up.
10
Roll it out long, and connect the two ends.
11
Hold the folded part with your left hand and rub it two times with your right hand.
12
Roll up the dough, and tuck the connecting part into the fold.
13
The dough is placed on the golden tray.
14
Place in a warm and humid spot to ferment.
15
After fermentation, brush the surface with egg wash and sprinkle a layer of shredded coconut.
16
Preheat the oven to 180 degrees with top and bottom heat for about 30 minutes.
17
Add color and cover with aluminum foil in time.