More and more convinced that bare wheat is black wheat.As Professor Meng said, it doesn't have much strength, it can't tear out the thin film.No wonder Teacher Meng only said to mix a slightly smooth dough.The flour-covered bread is like a thin layer of snow.Every time I cut the bag, I don't know if it's too deep or too shallow.This time it seems to be fine, looking at the knife's edge, it feels more like it's in place.After baking, you're satisfied with the blade, and when you look at the picture, the five blades look like a man running with his arms outstretched.Suddenly, the bread had a sense of movement, which was interesting...

WHAT YOU NEED

Ingredients

100 grams of starch
50 grams of wheat flour
10 grams of fine sugar
1/2 teaspoon of dry yeast
75 grams of water
7 grams of butter
1/4 teaspoon of salt

How TO MADE German wheat bread

Steps 1 to 4

1. Materials used

2. The dough, except for the butter, is poured into barrels.

3. Stir for 13 minutes

4. Add butter, restart and knead, stir for 30 minutes

Steps 5 to 8

5. Smooth dough

6. Put in a bowl, base ferment for about 80 minutes, and the dough grows.

7. Divided into 2 equal points, rolling round

8. Wrap the whole dough in flour, put it in a pan, and ferment for about 35 minutes.

Steps 9 to 12

9. Cut five slices on the surface and continue fermenting for 15 minutes.

10. Put in the oven, medium layer, heat 200 degrees, cool 160 degrees, bake for about 15 to 20 minutes

11. On the surface, the furnace

Handy cooking tips

　　The flour has a low moisture content and is not elastic because of the lack of elasticity of the flour.The baking time and firepower need to be adjusted according to the actual conditions of the oven.