Whole wheat bread with raisins

Overview

I feel that this dry whole wheat bread with raisins needs to be tasted slowly and chewed carefully to get the aroma. Once you discover its aroma, you will fall in love with this simple bread. Someone at home took two quick bites and said it was dry but not delicious. However, my children and I chewed slowly and carefully, eating one piece and then picking up another. It seems that my baby knows the difference.

Tags

• baking
• children
• breakfast
• fast food
• borneo sugar
• dried raisins
• high powder
• whole wheat flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Required ingredients (I forgot to pat the butter, melt the borneol with 50g of hot water, and soak the dried raisins in water for 5 minutes).

   

2. 2 Mix high flour, whole wheat flour and yeast, add sugar water and butter and knead into a smooth dough

   

3. 3 Then tear the dough into small pieces and add dried raisins

   

4. 4 Knead into a smooth dough again, cover with plastic wrap and ferment

   

5. 5 Ferment until doubled in size and knead again to create bubbles

   

6. 6 Roll it into an oval shape (the bottom is thinner and not sticky enough, so wet it with water).

   

7. 7 Roll it down from top to bottom and stick it as tightly as possible (the bottom is still not sticky when I do it, and the bottom is a little open after baking).

   

8. 8 After rolling, place on baking sheet to continue fermentation for the second time

   

9. 9 Ferment until doubled in size. Use a sharp knife or razor blade to cut a few slits on top and sift a small amount of flour

   

10. 10 Preheat the oven, set the upper and lower heat to 170 degrees, bake for 20 minutes, then turn the heat to 160 degrees and bake for 8 minutes (cover the top with tin foil after the surface is colored).