100% whole wheat bread

Description

I experiment a lot with whole wheat flour. I want to make bread, made from 100% whole wheat, and soft and delicious. Trying out different technologies, I found the most successful and simple, in my opinion. Good bread is spongy, fragrant and soft.

Ingredients

Salt

1 tsp
Sourdough

200 g
Vegetable oil

1 Tbsp
Oat flakes

30 g
Egg white

0.5 piece
Water

250 ml
Honey

1 Tbsp
Wholegrain wheat flour

350 g

Cooking

In order to prepare 100% whole wheat bread, first prepare whole wheat sourdough.

To do this, just feed wheat sourdough 2-3 times whole grain flour. For example: 25 g of starter + 25 g water + 25 g of flour, leave for 3-4 hours at 22-28C to increase in 2 times. Then 75g sourdough + 70 g of water + 70 g flour, again wait for the lift.

Lactic acid bacteria and wild yeast love whole wheat flour and begin to actively proliferate and release carbon dioxide. So we need more there is a useful whole-wheat bread )))

Take 200 g of the leaven of the bread, the rest is transferred back to the wheat kind. To store whole wheat sourdough is not recommended - too rapid fermentation. All ingredients except protein and cereal mix. Leave for autolysis 30 minutes.

When the proteins of wheat flour swelled under the influence of water, the dough is made better. For 1 cycle of the batch in x (I have 17 minutes) obtained here is a soft, elastic dough. If necessary, add a little flour or water to desired consistency. When kneading the cover of the HP is left open so that the dough is not overheated.

If you do not like acidity in wheat bread - add a couple pinches of baking soda in the dough.

Moldable billet. This bread you can bake in the form, then make the dough a little softer by adding additional 30-50 g of water.

Proving in a warm place until the increase of the workpiece 2 times.

Throw out the template on a baking paper. Lubricated white and sprinkle with oatmeal.

Bake on a hot hearth (cast iron skillet, ceramic tile, etc.) in a preheated 230C oven. The first 10 minutes with steam. Then reduce the temperature to 190-200C and Topcem until tender (about 25-30 minutes). Allow the bread to cool at least slightly before you slice it!

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