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100% whole wheat bread sounds healthy enough, right? This formula more, also in 100% whole wheat dough a lot of bulgur (cracked wheat). Wheat grain Bulgur is through the following process steps: clean, Cook until half cooked, dried, crushed into granules, sieve into a similar size. Because it is already cooked, edible bulgur approach similar cereal, or slightly heated hot water immersion on it, is common in the Middle East cuisine. Bulgur and crackedwheat are similar, although the latter is also crushed wheat grain, but not boiled, so needs a relatively long time immersion and heated before eating. Health food store or organic food stores in North America are common in Bulgar, rather than crackedwheat.
Retained whole wheat Bulgur special sweet taste and are rich in fiber, vitamins b, iron, manganese, and other nutrients, very suitable for instead of rice as a staple food. And like oatmeal, as long as the proper soaking, bread with bulgur, rather rough heavy, and can keep outside the lithe soft texture, add additional flavor and texture. But must be careful not to use crackedwheat instead of bulgur, heavy many otherwise finished short stature.
100% natural fermented kind of broken wheat whole wheat toast (self)
Note: the following formula for 450 g toast die
Note: the total amount of powder is 386 grams, including yeast species, sourdough, and within the main dough all powder
Note: natural fermented kind of cultivation method, see the
-Sourdough
Whole-grain natural yeast species (100% proportion gouache), 16 g
Water, 27 g
Whole-grain powder, 50 gram
1. mixing, fermentation at room temperature from 12 hours to a full expansion
-The main dough
Whole wheat flour, 328
Crushed wheat (bulgur), 59
Sugar key (molasses), 15 g
Honey, 15 g
Salt, 5 g
Milk, 139 grams
Water, 113+84 g
Butter, 15 g
Sourdough, all
2. broken wheat (bulgur), sugar and dense, and 84 grams of water, heated to boiling. Cold standby.
3. the whole wheat flour, honey, milk, 113 grams of water, sourdough into mission, autolyse (immersion, describes seeing this])-40 minutes to 60 minutes. Add salt and butter, slightly reinforced rubbing to degrees, expansion stage.
4. into the container at room temperature (about 23C) 2 hour, exhaust, rub into 2 broken wheat soaked in liquid (liquid should all be absorbed), rub to completion.
5. on the container, refrigerated for about 12 hours. Remove the dough when twice times the size of the original.
6. split, round, relax back to the temperature of 1 hour, second Gan opens, roll up, relax for 15 minutes in the middle), placed in the mould, cover preservative film
7. the fermentation to finger pressed almost no rebound (slight rebound, if the press fell cracks or surface is too much), this volume 450 grams of dough toast mode is about 9 minutes in full, not to 23C about 4 hours. Note that temperature is not too low, otherwise long fermentation time, dough tendon and flavor is affected. I rub a little dough, made a toast and 2 mini toast, mini toast is United States die, each about 139 grams of powder, into the furnace I try in a mini toast cut packages on the surface.
8. into the preheated 375F (190C) baked in the oven for about 45 minutes.
Although 100% whole wheat, has added so many broken wheat, but as long as making appropriate, finished very tall
Organizations close the soft, sweet and full of wheat, slightly sour aroma of natural yeast species of the perfect foil to
Whether cut package had no effect on the height of the finished product looks like, are full
After a long time of steeping and fermentation, broken wheat provides extra texture, it is not hard.
Sweet health, nutritional and delicious, whole grains bread will really eat addictive.
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