How to make low-ingredient whole wheat bread

It is true that being able to eat is a blessing, because eating is directly related to our health. Eat well and you will be healthy. If you eat out all the year round, you must not eat well and naturally you are unhealthy. So to change all this, you now need to learn from me how to make low-ingredient whole wheat bread.

1. You can continue to use the container that held the dough last time without having to wash it every time! Continue to stir the next dough in the container that has been used up. The remaining dough in the container will work like old dough, making the bread more fragrant.

2.1 The next day, the dough has more than doubled in size

3.2 Mix yeast, salt and warm water in a large container. The yeast does not need to be completely dissolved. Then add whole wheat flour and high-gluten flour, and stir with a wooden spoon until the mixture is evenly distributed and there is no dry powder. This step can be completed in a few minutes. Cover with a lid (no need to seal), ferment at room temperature for two hours, then refrigerate overnight. I usually put it in the fridge once I’m done and continue working on it the next day.

4.1 In order to prevent it from sticking to your hands, sprinkle a thin layer of high flour on the dough, then quickly grab the dough and cut it with scissors. Tighten the surface reinforcement net and complete the shaping quickly. Place on a pizza peel sprinkled with whole wheat flour and let it rest for 2 hours (the book says to rest for 40 minutes, but I don’t think it’s enough, especially in the middle of winter)

5.2 Take it out before starting to make bread

6. Sprinkle enough dry flour on the surface of the dough and use a knife to make cross, scallop or tic-tac-toe cuts on the surface. Keep the dry powder on the surface when baking, and pat it off when slicing the bread.

7. 20 minutes before baking, place the baking stone on the second to last layer of the oven and place an empty baking tray on the bottom layer. After preheating at 230 degrees for 20 minutes, slide the dough on the pizza peel onto the baking stone, quickly pour a cup of boiling water on the baking sheet, and close the oven door to retain the steam. Bake for about 35 minutes or until the surface of the bread is firm. Take out the bread and let it cool on a rack before slicing.

After reading the specific method of making this low-ingredient whole-wheat bread introduced by the editor above, have you learned it? If you are interested, hurry into the kitchen and try it out. You will definitely gain new insights!