Wholewheat/ Wholemeal Bread That Stay Soft For Days 不会变硬的全麦面包
Miki's Food Archives
Miki's Food Archives
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Ingredients

  • 1 tsp Molasses
  • 1 tsp Unsalted Butter
  • 1 tbsp Water
  • 1. Mix (B) in a mixing bowl. Add in (C) and knead to form a dough. Add in (A) and knead until well combined.
  • 2. Knead in (D) to form an elastic dough. If the dough is too dry that you can
  • 3. Place the dough in a lightly greased bowl, cover with cling wrap, let it proof for 40 minutes.
  • 4. Punch down, cover and let it rest for 10 minutes.
  • 5. Roll out the dough, fold in 2 sides, then roll up to seal. Transfer to a greased baking tin.
  • 6. Cover with cling wrap and let it proof 45 minutes.
  • 7. Bake in a preheated oven 200
  • 8. When it is done, remove from the oven. Un

Instructions

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