Whole Wheat Flower Bread
Soft, delicious whole wheat flower bread.Golden-yellow from the milk and egg, These simple flower bread is perfect for breakfasts, burgers, and sandwiches.
NOTES:
- For the measurement cups which i use please look at “measurements” .
- You can make the dough and bake in same day but if you prefer you can make the dough and refrigerate it overnight and bake next day.
- I use olive olive oil you can use melted and cooled butter either.
- Don’t put the buns closer, it needs some place to grow up. (fermantation)
- Add warm water carefully, liquid measure depends on your flour. It can be more or less.
Whole Wheat Flower Bread
Ingredients:
- 500 gr whole wheat flour (3 cups + 1 tsbp)
- 300 ml warm water ( 1 + 1/4 cups)
- 28 gr olive oil (2 tsbp)
- 1 tsp instant yeast
- 1 tsp salt
Topping:
- 1 egg yolk
- 3 tsbp milk
- Sesame seeds
Whole Wheat Flower Bread
Directions::
- Put the flour in a bowl and make a hole in the middle.
- Put 3/4 of warm water, yeast and olive oil.
- Add salt to the edge of flour. Don’t let to come together with yeast.
- Mix very vell and knead until smooth and soft about 10 minutes.
- Cover the dough and let it rise for 1 to 2 hours, or until it’s nearly doubled.
- Gently deflate the dough, and divide it into 7 pieces. Shape each piece into a round ball. (How to do watch the video) Place the buns on round pan like a flower, cover, and let rise for about an hour, until puffy. I you want to bake next day refrigerate overnight after covering the pan. Next day take it to room temperature and wait 1-2 hours before bake.
- After second fermantation brush the buns with egg yolk and milk mixture. Sprinkle semame seeds.
- Bake the buns in a preheated 395°F (200°C) oven for 20 to 25 minutes, until golden. It depens on your oven.
- Cool the buns on a rack.
Bon Appetit.
