Whole wheat milk bread
Overview
The milky snack bag is added with an appropriate amount of whole wheat flour. It has the same soft texture and is more nutritious.
Tags
Ingredients
Steps
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Combine all ingredients except butter in a bowl and stir until smooth.
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Put it into the bread machine and start the first dough mixing program for 13 minutes.
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At the end of the program, the dough is smooth and the rough and fragile film can be pulled out, and butter is added.
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Start the second dough kneading program for 13 minutes. When the program ends, the dough is kneaded to the expansion stage. You can pull out a small piece of smooth and unbreakable film, cover it with a damp cloth and ferment it in the bread barrel.
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Let the dough rise until doubled in size.
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Take out the dough, sprinkle with dry flour to prevent sticking, knead the dough to remove air, divide the dough into six equal parts, knead evenly, round and let rest for 5 minutes.
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Take a piece of dough and roll it into an oval shape.
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Roll it up with both hands from top to bottom, making sure to roll it tightly.
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After rolling it up, pinch it tightly.
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Close the mouth downward and arrange it into an olive shape.
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Do everything, place on a baking sheet lined with greaseproof paper, and leave space for secondary fermentation.
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After the second fermentation, double the size, brush evenly with a layer of whole egg liquid, and use scissors to cut even openings. Sprinkle the edges with coarse sugar. Preheat the oven to 200 degrees, place the middle shelf of the baking sheet, adjust the temperature to 180 degrees, and bake for 20 minutes until the surface of the bread is golden brown.
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Bake the bread, let it cool to hand temperature, and store it in a sealed container.
