Sunday, September 24, 2017

Wolfberry Wholemeal Bread 枸杞全麦面包

Start bread making early in the morning. Inspiration to bake a new bread flavour.

Blending a special ingredient. Guess what is it?

It's the wolfberries! Wash and soak a while before blending.

Recipe is taken from blog Honeybeesweets.

I use half the recipe. And some adjustments as follows. I replace the egg with water.

Recipe (Using a 20x10x10 loaf pan)

15g wolfberries
165g water (use some to blend with the wolfberries)
20g milk powder
20g fine sugar
10g red dates sugar
1/2 tsp salt
200g bread flour
80g wholemeal flour
3/4 tsp instant yeast
18g butter

Knead using the breadmaker for 15 minutes. Add butter. Restart the machine and knead for another 25 minutes till window pane.

Dough is done! To be proof for 1 hour or till double in size.

After 1 hour. Just poke a hole in the dough. If it stays then proofing is done.

If the indent springs back, then it is underproof. If the indent collapse, then it is overproof.

Punch out the air. Divide the dough into 3 equal portions. Roll into long flat shape.

Roll up and place into the loaf tin. Let it proof till dough risen to about 80 to 90% of the height of the tin. (Oops! Don't look very uniformed)

Done! Colour is so nice! To the oven at 160 deg C for 35 minutes. I cover the top with aluminium foil at 20 minutes.

I'm still trying to experiment the right timing and temperature for a loaf bread for my oven.

So excited to see the good results! Beautiful golden brown!

Wolfberry Wholemeal Bread 枸杞全麦面包!

Natural colour from the wolfberries.

Homemade bread is the best!