Oil-free, no-knead jackfruit cored cranberry whole wheat bread
Overview
This bread is relatively easy to make and requires almost only one action - stirring. Quantify all the ingredients with ambiguous amounts: a small bowl of chestnuts = 90 grams of jackfruit core, 1 small handful of cranberries = 15 grams, 1 small bag of skimmed milk powder = 15 grams of whole milk powder, and a bowl of water = 100 grams. You will end up with a dough that is neither dry nor too thin. I was a little stunned when I saw that the dough was left to rest for 40 minutes before baking and then fermented for 15 minutes. I had never seen it take such a long time to rest before being put into the mold. Maybe it's the other way around? The final decision was to rest it for 15 minutes, put it into the mold, and ferment it for 40 minutes. If the mold is not non-stick, use oiled paper to facilitate demolding. The final result is very good, crispy on the outside and soft on the inside, whole grain bread, fragrant. . . . .
Tags
Ingredients
Steps
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Ingredients: 30g all-purpose flour, 20g wheat bran powder, 100g whole wheat flour, 1/2 tsp dry yeast, 90g jackfruit core, 15g cranberry, a little salt, 15g milk powder, 100g water
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Mix all the powders,
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Dissolve the yeast with half of the water,
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Pour the yeast water into the flour together with the remaining water,
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Stir into a uniform dough. Place in the refrigerator to ferment overnight.
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Take it out the next day and use a rubber spatula to stir and deflate.
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Add jackfruit core and cranberries,
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Mix well. Relax for 15 minutes.
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Place in a mold lined with oil paper and ferment for 40 minutes.
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The dough will grow until it is about 70-80% full,
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Place in the middle and lower racks of the oven, heat up and down to 180 degrees, and bake for about 20-30 minutes.
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The surface is golden brown and comes out of the oven.
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Unmold immediately.
