Coffee whole wheat bread(ka fei quan mai mian bao )

Coffee whole wheat bread

Introduction:

"This whole wheat is not a whole wheat with fine grains, but ordinary whole wheat flour. Still using the Inner Mongolia brand, gluten is slightly inferior to high gluten, eating is also very good

Production steps:

Step 1: Boil the coffee powder in a Mocha pot (one cup) and pour it out to cool

Step 2: this time, we use the whole wheat flour of the river deck, which is not as rich and strong as the river deck. It's white and strong, but it's also very energetic.

Step 3: flour and other raw materials (except butter) are put into the bread machine for a live noodle

Step 4: add butter to make the second dough

Step 5: divide the live dough into seven ingredients, and I made other bread for the rest

Step 6: knead and put into the eight inch cake mold, brush a little cooking oil in advance.

Step 7: one time fermentation, one night fermentation, baking the next morning

Step 8: after the oven is preheated for 3 or 5 minutes, the upper and lower temperatures are 160 or 150 degrees respectively, the grill is placed in the middle layer, the hot air is turned on, and the oven is roasted for 15 minutes

Step 9: demould and cool

Step 10: coffee smells strong and attractive

Step 11: the texture of this whole wheat flour is not as dense as high gluten flour, but it is also very soft and tender

Materials required:

Whole wheat flour: 450g

Coffee powder: 3 teaspoons

Sugar: 40g

Egg: 1

Butter: 15g

Yeast: 5g

Salt: 1g

White Sesame: right amount

Water: moderate

Note: I made this at the end of March in the north. Now it's getting warmer, so it's not suitable for room temperature fermentation all night.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Ka Fei Quan Mai Mian Bao