Speaking of it, whole-grain raisin bread is an old-fashioned whole grain bread. The combination of raisins and whole wheat is incomparably harmonious. Sometimes nuts such as walnuts and pecans are added, which is delicious. The taste is not as delicate as it is, but it definitely has a moving and lingering aftertaste. More critically, it is still healthy.
First, all the ingredients except raisins are kneaded into dough by the method of making ordinary bread, and the dough is kneaded until the dough reaches the expansion stage. The dough is carefully opened by hand, and the dough can have a light-transmissive film.
Add the kneaded dough to the raisins and simmer for about 1 minute to evenly pour the raisins into the dough. Put the dough in a bowl, cover with plastic wrap or damp cloth, and ferment to 2-2.5 times at room temperature.
Wait patiently for the dough to ferment. The fermentation time varies depending on the room temperature. It takes about 1 hour at a temperature of 28 ° C. It can also be fermented in an oven with fermentation function.
Fermented dough, press the air out of the dough by hand, divide the dough into two parts, round into a circle, cover with plastic wrap or damp cloth, and leave it at room temperature for 15 minutes (in the middle)
Wake up the dough, squash it on the chopping board, and use a rolling pin to open the oval. (Sprinkle a thin layer of high-gluten flour on the chopping board to prevent sticking)
Roll the chopped dough up and down. Side curling and closing the two sides to the middle
Roll it all the way to the olive-shaped dough as shown. Pinch the dough
Place the dough in the baking pan with the mouth closed. After both doughs have been shaped, the final fermentation is carried out. (Optimal fermentation environment: temperature 35-38 degrees, humidity 85%, reference fermentation time 40 minutes.)
After the dough is fermented to 2 times larger, the final shaping is carried out: use a knife to draw 3 slender holes on the surface of the dough, without drawing too deep. Use a flour sieve to sift a layer of high-gluten flour on the surface of the dough as a decoration. Put the baking tray into the middle layer of the oven that is preheated to 200 ° C, and bake for about 15 minutes until the bread skin turns brownish red.
When the bread is cooled and the surface temperature is similar to the palm of the hand, it can be sealed in a fresh-keeping bag. Bread can be eaten directly or sliced
1. Whole wheat flour is a flour made from whole wheat. Because it contains bran, the taste is far less delicate than ordinary flour. At the same time, bran can hinder the formation of gluten, so all bread made from whole wheat flour has a rough texture of internal tissues and bread. Generally, whole wheat bread is made, and some high-gluten flour is added to adjust the taste. If you really like the "original" feeling of whole wheat, you can use whole wheat flour to make it. 2, according to your preferences, add 35 grams -50 grams of chopped cooked walnuts, Pecan nuts and other nuts. 3, this bread, it is recommended to slice and eat. It is very delicious to apply cheese. If you sandwich two pieces of bread with tomato slices, lettuce leaves, sliced ham, cheese slices, etc., it is delicious and nutritious. - prefer to apply a thick layer of butter? As long as you don't worry about excessive heat, of course, no problem! 4. If there is no olive oil, use ordinary vegetable oil. 5. Ordinary dry yeast purchased in supermarkets is generally not made for bread. It may be insufficient to make bread fermentation. If your dry yeast feels slow or difficult to ferment during use, you can increase the amount of dry yeast to 1.5. A small spoon (7.5ML, about 4.5 grams). Or use dry yeast for making bread. The amount of yeast has a direct influence on the speed of fermentation. The degree of fermentation of the dough should be observed in time according to the temperature and the amount of yeast to avoid excessive fermentation.