doughless whole-wheat bread
It's not 100% whole wheat bread, but I mixed it with strong flour. I think I've made a lot of bread that is kneaded by turning a dough machine or a baking machine, but this time, I made whole wheat bread with no dough. The finished bread didn't have much volume, but it tasted good. The smell of whole wheat was moderate, the texture was moderately soft, and it was best to eat it after it was freshly baked and cooled. Whole wheat bread with no dough! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Corn
    1ea
  • Strong flour
    220g
  • Flour
    130g
  • Instant Dryist
    5g
  • Salt
    7g
  • Water
    240g
  • grape seed oil
    12g
  • Sugar
    15g
Cooking Steps
STEP 1/12
Add instant dry yeast to lukewarm water and mix well with a whisk. When the yeast melts,
STEP 2/12
Add salt, sugar and grape seed oil and mix well with a whisk.
STEP 3/12
Add strong flour and whole wheat and mix well with a spatula.
STEP 4/12
Just knead lightly enough to form a lump. There are many kinds of whole wheat, but I used rice-thread wheat. The amount of water that goes in can vary depending on the type of whole wheat, so you can adjust the amount of water to the point where the dough is a little sticky.
STEP 5/12
And the first fermentation is done in a warm place.
STEP 6/12
You can inflate it 2.5 to 3 times. and then let it go down a bit To make it easier to see the degree of fermentation, I used a long neck container, so you can ferment it in a regular bowl. It took about an hour and a half to get around 28 degrees.
STEP 7/12
After the first fermentation, keep the dough as it is, wrap it or cover it and leave it in the refrigerator for about one night. The picture is after taking it out of the refrigerator
STEP 8/12
Take out the dough and round it well into a lump, cover it with a wet cloth or lid, and let stand for 15 to 20 minutes at room temperature. Since the dough is cold, I let the cold air out.
STEP 9/12
And then push it with a push stick,
STEP 10/12
From the top, just roll it and pinch it well to make it into an oval shape.
STEP 11/12
Panning in a bread pan, lightly press with the back of your hand. Then, ferment it in a warm place for a second time.
STEP 12/12
Ferment 2cm under mold until dough is full. It took about two and a half hours around 28 degrees 28. Then bake in an oven preheated to 200 degrees for about 10 minutes, then lower the temperature to 180 degrees and bake for 20 to 25 minutes. If the side part is golden brown, it's all cooked
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