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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Looking for healthy bread recipe, check out this one that perfect for your diet plan! Ingredients:
bread dough |
a |
200 g bread/high protein flour |
75 g wholemeal flour |
75 g rye flour |
5 g instant yeast |
55 g castor sugar |
5 g salt |
b |
1 egg |
125 g milk |
120 g of the tangzhong |
tangzhong (water roux starter) making method |
(please refer to website and click link for detail step.) |
30 g high protein flour |
150 g water |
c |
30 g very soft butter |
Directions:
1. Pour flour into mixing bowl; add in the rest of ingredients A. However, avoid having the salt come in direct contact with the yeast which might dehydrate and kill the yeast. Add in ingredients B and use your hand or stand mixer equipped with a dough hook to mix all the ingredients, knead in the mixer for 15 – 20 minutes into soft dough then add in the butter (ingredient C) and continue to knead until smooth and elastic dough is formed.
2. Test by pulling the dough. Dough with whole meal flour will be harder to reach the stage of a thin sheet. As long as the dough is stretchable and does not easily break off, the dough is ready for its first rise.
3. Cover the bowl and leave it to double in size.
4. Once the dough doubles in size (Finger test – Poke finger into center of the dough and depression does not rise up, dough is fully proven ) punch it a few times to deflate it (using hand knuckles)
5. Divide dough into 3 equal portions and shape them into balls. Cover and leave them to rest 15 minutes.
6. Shape each into an oval shape. Place them into a greased loaf pan, covered with greased plastic wrap and leave dough to proof for 2nd time.
7. Preheat oven 180°C and bake for 30 minutes. Instead of using egg wash, I spray the bread dough with water before I place the loaf pan into the center of the oven.
8. To avoid over burnt crust, after 15-20 minutes of baking, I use foil to lightly cover the bread and continue to bake until the required time.
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