Whole wheat blueberry lemon bread by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

I have been reading "Baking, Starting with Dough", but I have never tried the recipes in it, because during the process of reading, I found that the percentage recipes of any basic dough in the book are the same~~~, today I tried the lemon bread in the white dough bread, and when I took out the high-gluten flour and weighed it, I found out that there was not enough flour, so I had to add whole wheat flour to make up for it; I opened the refrigerator drawer and found that there was only one yellow lemon, so I added a green lemon to supplement it. It had deviated from the original recipe, so I made the mistake of throwing in a handful of dried blueberries to see what kind of flavor the combination of lemon and blueberries would produce...

Tags

• baking
• high powder
• honey
• pasteurized milk
• sponge starter
• whole wheat flour
• yeast powder
• salt

Ingredients

Steps

1. 1 Formula percentage: flour 100% moisture 70% yeast (fresh) 2% salt 2%

   

2. 2 Weigh 120g of whole wheat flour + 1/4 tsp of yeast powder, mix well, and add honey

   

3. 3 Then add all the pasteurized milk in the amount and stir into a smooth batter - sponge starter

   

4. 4 Mix all the remaining high flour and whole wheat flour, as well as the amount of yeast powder, and evenly sprinkle it on the sponge starter to form a blanket of flour

   

5. 5 Cover with plastic wrap and ferment in a warm place until a few bubbles pop out, then move to the refrigerator overnight to continue fermenting slowly

   

6. 6 Take the basin out of the refrigerator one hour in advance to rewarm it, and add the amount of salt

   

7. 7 Stir with a wooden spatula or chopsticks until it basically forms a dough and let it sit for 20 to 25 minutes

   

8. 8 Wash two large lemons, dry the water on the surface, cut the lemon peel into fine pieces and set aside

   

9. 9 Lemon peel

   

10. 10 Knead the lemon zest into the dough

    

11. 11 After another 15 minutes of dough, gently knead the dried blueberries into the dough

    

12. 12 Dough

    

13. 13 Put the blueberry lemon dough in a basin, flatten it, cover it with plastic wrap, and let it rise at 25~28°C

    

14. 14 After the dough has doubled in volume, take out the dough and place it on the work surface

    

15. 15 Use a plastic scraper to divide the dough into four equally sized portions

    

16. 16 Use the palm of your hand to gently pat the air, roll it into a round shape, and relax for 15 minutes

    

17. 17 Shape into an olive shape or round ball, place on a baking sheet lined with baking paper, cover with plastic wrap for the second serving

    

18. 18 It will take about 70 to 100 minutes to complete the second round (the volume will increase by 1 to 1.5 times). Remove the plastic wrap and let it dry for 5 to 10 minutes

    

19. 19 Sift powder

    

20. 20 Cut the bag with a sharp knife

    

21. 21 Immediately put it into the middle and lower layers of the oven preheated to 230°C, bake for 5 to 7 minutes on the upper and lower heat, and then reduce to 210°C and bake for 12 to 15 minutes. During this period, cover the bread with tin foil depending on the color of the surface. Take it out after checking with a bamboo skewer for doneness, and cool on a wire rack

    

22. 22 After cooling to palm temperature, it can be stored in a food bag at room temperature for up to three days and frozen for up to 40 days

    

23. 23 Bread with modified recipe and baking method, crispy crust and moist core, served with cheese or jam for breakfast, healthy, nutritious and delicious

    

24. 24 You can smell the aroma of lemon through the bag, and you can taste the blueberries of Pulan Lijiang Plateau in your mouth

    

25. 25 slice