Bread is better suited for low-fat, low-sugar baking than cake and biscuits, and relatively healthier than cake and biscuits, low-sugar, low-fat bread is better suited for main dishes, such as fries.The proportion of sugar in the total weight of the food is very low, well below 5%.This low-fat, low-sugar whole-wheat bread recipe is based on Peter Reinhardt's whole-wheat bread, half the recipe, exactly four, eaten with wheat flavor and saltiness, the more chewed the better, making a good breakfast.

WHAT YOU NEED

Ingredients

95 grams of whole wheat flour
159 grams of flour
14 grams of whole milk powder
11 grams of fine sugar
3 grams of salt
3 grams of yeast
142 grams of clean water
14 grams of butter
10 grams of whole eggs

How TO MADE Low-fat, low-sugar whole wheat bread

Steps 1 to 4

1. The whole ingredient is prepared by grinding and cutting butter, and the figure is: fine sugar grinding.

2. Whole-wheat flour, whole-fat flour, whole-fat flour, whole-wheat flour, whole-wheat flour, whole-wheat flour.

3. After a few minutes of mixing the above materials with a low-speed (one-step) slurry head, add the finely chopped butter grains and continue stirring until the butter is combined.

4. Change to a hook-shaped head at medium speed (3-4 steps) mix and stir for 6-10 minutes.

Steps 5 to 8

5. Remove the dough to check the state, rub it by hand until the surface is smooth, the cut is delicate, and the dough is stretched out into a thick film state.

6. The mixed dough is placed in a stirring vat, covered with a preservative film for the first fermentation.

7. Fermentation to twice the size, about 40-50 minutes.

8. After fermentation, the dough is separated by exhalation, covered with a preservative film, and left to rest for 10 minutes.

Steps 9 to 12

9. The four loose pieces of dough are then divided equally into two small pieces, rubbed into a drop-shaped, flattened, thin, combined into a heart shape, and placed in a mini-grill pan.

10. After each production is completed, it is sent to the oven for a second fermentation, which takes 30-40 minutes.

11. Preheat the oven 180 degrees, heat up and down, brush the surface of the fermented bread with a thin layer of egg liquid, send it to the third layer of the oven, bake for 15-18 minutes, alternate the inside and outside positions in the meantime and continue baking, as follows: bread baking

12. When the baking is finished, the bread is poured out while it is hot and cooled on the shelf for about 1-2 hours, sealed with a fresh bag.

Steps 13 to 16

13. Organization of work

Handy cooking tips

　　1 tablespoon of eggs with a spread of 10 grams, a thin layer of brush on the surface of the bread, the remaining egg juice can be fried and eaten, not wasted.2 grams of whole wheat flour comes from Canadian hard red spring wheat, the flavor is stronger, you can also use whole wheat flour for your own convenience, bread flour can also be replaced with high starch flour, what's the use?It is also possible to use ordinary yeast, i.e. the fermentation time should be extended accordingly.When making this bread, the weather here is more than 30 degrees, the fermentation time is relatively short to reach twice the size, please adjust the fermentation time according to the local reality.Without a cook's machine, you can scrub, scrub, scrub, scrub, scrub, scrub, scrub, scrub, scrub.It can be stored directly at room temperature, otherwise it can be packaged, frozen, reheated before consumption, and then sprayed with water and baked.The oven for making this bread is 42 liters, an entry-level oven, a four-level oven, a third-level oven, and the temperature can be adjusted according to the actual situation.