Whole Wheat Bread With Lots Of Grain Fiber Recipe by hodakaya
This recipe is translated from Cookpad Japan. See original: 穀物繊維たっぷり全粒粉パン Whole Wheat Bread with Lots of Grain Fiber Cooking Instructions 1 Pour the water into the bread maker's container first. 2 In a separate bowl, mix the flour, sugar, skim milk powder, and salt (add the butter later). 3 Add the mixture from step 2 to the water in the bread maker. Make a small well in the center, add the dry yeast, and scatter the butter around it in small pieces. 4 Start the dough-making course on the bread maker and wait for it to finish. 5 Once done, take the dough out onto a floured surface and shape it into one piece (gently degas it). 6 Divide the dough into 12 pieces and shape them into balls. Place them on a baking sheet lined with parchment paper, leaving space between each. 7 Cover with a damp cloth and let rise for the second time. Use the oven's proofing function, place in a warm area, or use a heated table to let the dough rise until 1.5 to 2 times its original size. 8 Bake in a preheated oven at 375°F (190°C) for 13 to 15 minutes until done. 9 1 Pour the water into the bread maker's container first. 1 Pour the water into the bread maker's container first. 2 In a separate bowl, mix the flour, sugar, skim milk powder, and salt (add the butter later). 2 In a separate bowl, mix the flour, sugar, skim milk powder, and salt (add the butter later). 3 Add the mixture from step 2 to the water in the bread maker. Make a small well in the center, add the dry yeast, and scatter the butter around it in small pieces. 3 Add the mixture from step 2 to the water in the bread maker. Make a small well in the center, add the dry yeast, and scatter the butter around it in small pieces. 4 Start the dough-making course on the bread maker and wait for it to finish. 4 Start the dough-making course on the bread maker and wait for it to finish. 5 Once done, take the dough out onto a floured surface and shape it into one piece (gently degas it). 5 Once done, take the dough out onto a floured surface and shape it into one piece (gently degas it). 6 Divide the dough into 12 pieces and shape them into balls. Place them on a baking sheet lined with parchment paper, leaving space between each. 6 Divide the dough into 12 pieces and shape them into balls. Place them on a baking sheet lined with parchment paper, leaving space between each. 7 Cover with a damp cloth and let rise for the second time. Use the oven's proofing function, place in a warm area, or use a heated table to let the dough rise until 1.5 to 2 times its original size. 7 Cover with a damp cloth and let rise for the second time. Use the oven's proofing function, place in a warm area, or use a heated table to let the dough rise until 1.5 to 2 times its original size. 8 Bake in a preheated oven at 375°F (190°C) for 13 to 15 minutes until done. 8 Bake in a preheated oven at 375°F (190°C) for 13 to 15 minutes until done. 9 9 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt