밀가루빵보다 더 푹신한 100%통밀빵 만들기!! 90분 완성⎜ 브런치 ⎜ 까망레시피 Whole wheat bread recipe for bread machine

Hello :) Today, I prepared a fluffy and soft whole wheat bread recipe without failure. You can use only whole wheat, or you can mix rye and wheat flour with whole wheat 🥰 I will make a dough (sponge) in advance and do the primary fermentation. Bob's Thread Mill Whole Wheat Flour 315g + Instant Dry Yeast 17g + Maple Syrup 36g + Warm Water 450ml (37~43 degrees) If you do n't have a thermometer, use a 1:1 mixture of hot and cold water :) please. Remove the spatula if you do not see any raw flour. Cut the top and bottom of the vinyl to be used until the 1st, intermediate fermentation, and 2nd fermentation to make it wider. Cover with plastic and ferment for 30-40 minutes in a warm and humid place. (I put hot water in the oven to create an environment for fermentation.) Just cook until the volume of the dough increases by 2~2.5 times. (I'll put additional explanation in the More section about the sponge dough method❤️) If there are a lot of small bubbles as shown in the video and the volume is reduced by mixing with a spatula, then it is a well-fermented dough. I will show you two ways to make this dough. I will show you both kneading machine (machine kneading) and hand kneading :) Rice Thread Mill Whole Wheat 315g / Salt 10.5g / Lemon Juice 22g / 70ml Purified Water in a Kneader Bowl Please put in all of the dough :) (I will show you all the dough by hand kneading machine, so I made 2 pre-kneads.) Raise the bottom once and mix lightly. You can omit this step :) Mix at speed 2 (low speed) until raw flour is no longer visible. If you do not see any raw powder, stop the machine for a while, add 48g of canola oil, and turn it on low speed (2nd speed). When the dough and oil have become one, turn to medium speed (5-6) and knead for about 7 minutes. The dough is slightly smooth on the outside and gluten-free. You can add more mixing here and beat it perfectly until it's smooth. Even with 7 minutes of kneading, pores similar to when you beat 100% smooth will come out. Put all the dough on the work surface. Prepare the dough by sprinkling a small amount of trap powder so that the dough does not stick to your hands. I'm going to give you two in the snow. I'm huge!!! I split it into 2 parts because I was going to bake whole wheat bread, but it's okay to split it into 3-5 parts!! Please divide it into the size you want. Round the divided dough. If you use trap powder and place your hands on the floor and pull the dough toward your body, you can easily roll out large dough. Cover with plastic and let it ferment for 10 to 15 minutes at room temperature (bench time). ruler! This time, I will show you the dough by hand. First prepare the pre-fermented dough (sponge) with a spatula. Bob Thread Mill Whole wheat flour 315g / Salt 10.5g / Lemon juice 22g / Purified water 70ml Mix with a spatula until the raw flour is no longer visible. Since the dough is already warm with pre-kneading, use room temperature water (purified water) for the pre-kneading. Is lemon juice unique to whole wheat? It is effective in catching a smell. If not, replace with the same amount of water (see more section). If there is no raw powder that has settled to the bottom, add 48g of canola oil and mix lightly with a spatula. Remove the spatula and knead the dough in the bowl by hand until the dough and oil are one. If the oil is not visible, place the dough on a work surface and knead it. Push the dough to the left and right on the floor and repeat the unfolding and folding. I will knead the dough until it sticks to your hands. Kneading in a bowl has a narrow radius, while kneading on a workbench has a wider radius, making it quicker and easier to knead. (After about 3 minutes) When the dough starts to stick to your hands, sprinkle with a small amount of whole wheat flour twice and knead for 1 more minute. Remove the dough from your hands with a spatula, wash your hands, and dry your hands. Sprinkle trap powder to make the dough, then divide it into 2 parts. Hand-kneaded whole wheat dough has a smaller volume than machine-kneaded dough. Although the pores are relatively small, it can be made soft with hand kneading :) 0:06:29.957,1193:02:47.295 I will just make machine kneading and hand knead with nuts. After rounding, I will do the same intermediate fermentation (bench time) at room temperature for 10 to 15 minutes. 0:06:50.219,1193:02:47.295 (Machine kneading) Sprinkle trap powder on the bottom, then put the dough on top and press it with your palm to release the air. Be sure to bleed the air out with your palm :) Press especially carefully to the edge. Turn the dough over so that the smooth side faces the bottom! Make a circle at the top and a flat arch at the bottom. (Elongated arch shape: about 24cm wide / about 35cm long) Press with the palm of your hand so that the thickness of the dough is constant. Wrap the round part with both fingers and palms and roll it up so that there is no empty space. After carefully pinching the seams, wrap the ends of the dough with both hands and roll them to adjust the shape. Support the 2/4 and 3/4 points so that the dough does not stretch and move it. (Make sure the seams are facing the floor) I'm going to attach the oatmeal today. Lay the oatmeal on the floor without any gaps. After sprinkling enough water on the top and sides of the dough (all visible parts), place your fingers on both ends and lift the dough up. Turn the dough over and place it on the center of the spread out oatmeal, press the dough with your entire hand and roll it, then apply it all over the area except the bottom. Place the non-oatmeal side down on the oven pan. Add a little more oatmeal to tidy up. Since you are rolling the dough, you need to spread the oatmeal so that it covers the width, top, and sides of the whole wheat bread!! ᄒ As in the video, press the dough with your hands to make sure the oatmeal is adhered!!!! Please collect the oatmeal in one place for reuse. Make 1 letter by hand so that the bread comes out correctly. I will cover it with plastic and ferment it for the second time at room temperature. (Hand dough) I prepared 2 pieces of cranberry 35g + walnut 35g. Put the amount of 1 nut into the dough that has been fermented in the middle. Fold the dough and work just enough to mix it evenly :) If you want to omit nuts, you can mold them right away. If you do not want to add nuts, you can spread the dough and put the nuts evenly before rolling them. Sprinkle trap powder on the floor and the dough, then press with your palms. Turn it over to form an elongated arch, and roll it from the end. It is also good to bake without applying oatmeal with a cup (scabbard) after the second fermentation. Today, I will bake with oatmeal in the same way :) Cover with plastic wrap and ferment at room temperature a second time. If the dough shakes when the pan is shaken left and right, the secondary fermentation ends. I fermented it for 30 minutes :) Hand-kneaded whole wheat bread with nuts needs a little more fermentation, but I'll bake it together. (Secondary fermentation is a process of making the size of the product, so it is okay to bake it as is) Put it in an oven preheated to 220 degrees and steam it with a spray. Preheat Smeg oven at 220 degrees - 10 minutes at 200 degrees + 20-25 minutes at 180 degrees If it is not firm, turn over and bake for an additional 5-10 minutes. After baking, immediately put it on a cooling grid and let it cool. Homemade whole wheat bread can be eaten at room temperature for 2-3 days. You can keep it by cutting it into a whole or slice :) It's very baked to the bottom :) If you want to get a wide area of ​​bread, cut it at a lot of angles and cut it diagonally :) Although the pores are not large, it is not like a rice cake, and it is soft and fluffy . It is difficult to buy 100% whole wheat in the market, but if you make this in bulk at home and store it, you will feel at ease . The whole wheat flour used for this dough can be replaced with wheat flour or rye flour :)

Channel: 까망 레시피 kkamang

Views: 274,733

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Id: tjafS3bMe0g

Length: 16min 19sec (979 seconds)

Published: Sat Mar 26 2022