Almost Whole Wheat Bread

Aside from whole wheat flour, bread flour is added so it's almost whole wheat bread :)! After not so good come out of my previous bread, finally I got inspired by Bao Yu's Cookbook,  (Taiwanese) Falling in Love with Baking. Most of the ingredients are measure in grams, so I would approximately convert them into cups.

For the Yeast Dough

120g whole wheat flour (1 cup)

85g bread flour (3/4 cup)

4g yeast (1 teaspoon, I used active dry yeast)

130 ml water (1/2 cup)

For the Dough

85g bread flour

15g sugar (1 tablespoon)

5g salt (1 teaspoon)

10g milk powder (2 teaspoons)

50ml water

15g unsalted butter

Combine the yeast dough  in a bowl and whist to blend. Knead to smooth the dough, then cover with plastic wrap for the first rise to double its size for about 90 minutes.

After 90 minutes, in a yeast dough add the dough ingredients (except butter) and whisk to blend, then add butter. Knead until the dough creates a sheer sheet when pull out, cover again with plastic wrap for the second rise for about an hour.

Punch down the dough and divide the dough into 3 portion, let the dough rest for 15 minutes.

Roll the dough into long oval and fold into three. Turn upside down, roll the roll into much longer, then roll the dough up from one side gently. Arrange the dough into mold, bake for 25-30 minutes in an oven. ( I baked it for 45 minutes using ordinary oven toaster) for 170°C (about 340°F).

Enjoy!

Next time, I would add mix grains into the dough.

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