German multigrain bread

Overview

Recipe for making German multigrain bread from Wang Sen World Famous Chef Academy, total weight 1200g, 400g each, can make 3 pieces

Tags

• baking
• children
• breakfast
• high gluten flour
• hot seed
• low gluten flour
• multigrain powder
• whole wheat natural yeast
• dry yeast
• salt
• water

Ingredients

Steps

1. 1 Weigh all ingredients into a blender.

   

2. 2 Mix on slow speed for 2 minutes, fast for 9 minutes.

   

3. 3 Stir until the dough is smooth and pull off the mask.

   

4. 4 Ferment at room temperature for 45 minutes.

   

5. 5 Divide the dough into 400g rounds and let rest for 20 minutes.

   

6. 6 Roll out the dough stick.

   

7. 7 Roll into cylinder shape.

   

8. 8 Brush the surface with egg white and sprinkle with grain particles.

   

9. 9 Put 450g toast mold into fermentation.

   

10. 10 Ferment at a temperature of 35°C and a humidity of 80% for 50 minutes.

    

11. 11 Bake at oven temperature of 180℃ for 35 minutes and 220℃ for 35 minutes.