The recipe and method of production of the world-renowned Wangsen School of Cookery German Whole Grain Bread weighs 1200 grams each 400 grams can be made 3

WHAT YOU NEED

Ingredients

400 grams of high-quality flour
100 grams of low-fat flour
180 grams of wheat flour
300 grams of water
65 grams of hot seed
80 grams of whole wheat yeast
6 grams of salt
10 grams of dry yeast

How TO MADE German Whole Grain Bread

Steps 1 to 4

1. Pour all the ingredients well into the mixer.

2. Stir slowly for 2 minutes, quickly for 9 minutes.

3. Stir until the dough is smooth and pull off the mask.

4. Fermented at room temperature for 45 minutes.

Steps 5 to 8

5. Divide the dough into 400 grams and roll for 20 minutes.

6. Open the doughnut.

7. Rolled into cylinders.

8. The surface is brushed with egg yolk and sprinkled with cereal grains.

Steps 9 to 12

9. Put it in a 450 grams toast mold to ferment.

10. Fermented for 50 minutes at 35°C, 80% humidity.

11. It is baked at 180°C and 220°C with steam for 35 minutes.

12.