Black currant bread with whole wheat wine(quan mai jiu zi hei jia lun mian bao )

Black currant bread with whole wheat wine

Introduction:

Blackcurrant is rich in vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins and phenols. This bread is really delicious with whole wheat flour, sweet black currant dried fruit and the light wine aroma

Production steps:

Step 1: prepare the required raw materials. (cherry wine and salt are forgotten)

Step 2: rinse the dried blackcurrant with clean water.

Step 3: add appropriate amount of cherry wine and soak until soft.

Step 4: all ingredients except sunflower seed oil, mix and knead into a smooth dough, then add sunflower seed oil.

Step 5: continue to knead to the complete stage to pull out the membrane. (please ignore the smoothness of the membrane. I've rubbed it hard.)

Step 6: round the dough, cover and ferment at room temperature.

Step 7: fermentation to more than twice the size.

Step 8: take out the dough, press on the table, exhaust, and add the soft black currant.

Step 9: knead again and evenly.

Step 10: divide into 9 parts and let stand at room temperature for 20 minutes.

Step 11: knead the dough round again and put it into the baking tray with oil paper support for secondary fermentation. (you can also put it directly on the oilcloth)

Step 12: when fermenting again to more than twice the size, brush with egg liquid. Preheat the oven in advance: 175 degrees, heat up and down, middle layer, about 18 minutes.

Step 13: bake until the bread is golden.

Materials required:

High flour: 250g

Whole wheat flour: 80g

Sugar: 60g

Yeast: 3 G

Sunflower seed oil: 15g

Water: 165G

Whole egg liquid: 25g

Salt: 1g

Blackcurrant fruit: 55g

Cherry wine: moderate

Note: soak the dried blackcurrant. If there is no cherry wine, red wine can be used.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Quan Mai Jiu Zi Hei Jia Lun Mian Bao