Whole wheat brown sugar wheat germ bread
Overview
With this golden wheat germ, it would be a pity not to have some germ-related bread. There are so many kinds of bread, but I haven’t made germ bread for a long time. I love whole grains the most, so I found a recipe with a lot of whole wheat and a lot of germs, and I started practicing it when I got the chance. That cracked edge is tempting, so why squeeze the butter? It is said that squeezing butter into the incision will make it crack more beautifully. Even though I don’t like butter, I still used butter for this cut. No need to squeeze. To squeeze the butter, you must first soften the butter. Lazy people do what lazy people do. They cut the cold butter into small strips and place one along the cut. There is no need to wait for it to soften or squeeze it out from a bag. The effect should be the same. It cracked really well, but I don’t know if it’s because of the butter. Whole wheat bread full of germ is so delicious. . . .
Tags
Ingredients
Steps
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Dough: 105g whole wheat bread flour, 12g low-gluten flour, 10g wheat germ, 15g brown sugar, 1.5g salt, 1.2g dry yeast, 80g water, 7g butter. Decoration: appropriate amount of wheat germ, appropriate amount of butter
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Pour the dough ingredients except butter into the bread machine,
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Stir into a uniform dough, add butter,
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Stir until the film can be pulled out.
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Roll into a round shape and place in a bowl to ferment.
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The dough has doubled in size,
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Deflate, cut into three equal parts, roll into balls, and let rest for 15 minutes.
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Roll into oval shape,
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Roll up,
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Into olive shape.
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Roll a layer in wheat germ,
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Place on baking sheet for final fermentation.
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Let the dough double again, cut a slit in the middle and add butter.
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20 minutes.
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The surface is golden brown and comes out of the oven.
