Whole wheat sunflower bread(quan mai kui ren xiao mian bao )

Whole wheat sunflower bread

Introduction:

"This time the bread is made with old noodles. The baked bread is very soft. Old noodles are fermented dough. When making steamed bread and other fermented pasta, put the extra dough after basic fermentation into the refrigerator freezer for 1 week or keep it at constant temperature for 2 days. Before use, take out the old dough and then add it to the new dough after warming at room temperature. Old flour is an excellent natural additive. The bread with old flour is flexible in texture, good in taste and moisture retention. The dough with old noodles can also be made without yeast, but the fermentation with old noodles will be slow, so I still add some starter here. "

Production steps:

Materials required:

High gluten flour: 175g

Dry yeast: 2G

Old noodles: 150g

Water: 113 G

Sunflower seed: moderate amount

Whole wheat flour: 75g

Water (soaked whole wheat flour): 63 G

Sugar: 15g

Salt: 5g

Skimmed milk powder: 5g

Butter: 15g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Quan Mai Kui Ren Xiao Mian Bao