WholeWheat  Bread 全麥麵包

 

Make one 20 x11 x11 cm loaf ( 505gm)

Starter dough (中種)
120g whole-wheat flour/ or Plain Flour
85 g bread flour
1 Tbsp wheat bran (optional)
4g instant yeast
130g  warm water
Mix together  in a large mixing bowl to form a dough . Cover with  cling wrap and set aside to proof for 90 minutes.

Main dough
85g bread flour
15g granulated sugar
1 tsp salt
10g powdered milk
50 g  warm water
15g cold  butter (cubed)



Method
1.After proofing the starter for 90 minutes, knead in (B) thoroughly.   Knead until you get a dough shape and gluten has developed, then knead in the butter.  Keep kneading until the dough is smooth, not sticky and elastic.
2.. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 1½ hour.
3. Transfer to a clean floured surface. Punch down and divide the dough into three equal portions (220g). Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Roll out each portion of the dough with a rolling pin into an oval shape.  Roll from the upper, shorter end down to the bottom . Flatten the dough with your rolling pin. Then roll once again Swiss roll-style . The seals face down.
5. Arrange the rolled-up dough in a greased or non-stick loaf tin . Leave it for the 2nd round of proofing, about 40 minutes, or until the dough rises up to 3/4 of the height of the tin inside.
6. Bake at 200°C for 30 minutes or till the bread is golden brown

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