Hello everyone, this is Gao. Today we are making the whole wheat bread
compare to the regular flour, whole wheat flour has not only the wheat germ
but mainly it has lots of the wheat bran
let me sift some flour, you can see there are quite a bit bran in the flour
add salt
dissolve the yeast in the warm water
pour mixture onto the flour
you don't need to knead the dough right now
just use a spatula, until you don't see any dry flour
let it rest for 20 minutes
after 20 minutes, add two tablespoons of oil
now it is the time to knead the dough with your hands
knead the oil into the dough completely
cover it, and leave it in the fridge overnight
The bran in the whole wheat flour is like tiny blades
it breaks the air pockets during fermentation
which has a great impact on fermentation process
however if left in fridge overnight, the bran will become softer after soaking for a long time
it may not be as sharp as before to break the air bubbles inside the dough
as a result the baked bread will be softer
the next day, remove it from the fridge and take out chill
one hour later, degas it
after degasing, you can shape it into any bread
today I will make a bread with lots of nuts
roll it out
if you can easily roll it into a rectangle shape, then go ahead
if yours is like mine, it shrinks with each rolling
then cover it and rest it for 5 minutes
the gluten will become loose, it will be easier to roll
into a rectangle shape
add olive oil. any oil is OK, such as butter or vegetable oil
a pinch of salt
those are the nuts I have
you can use other nuts instead, or even dried fruits
become like this
I actually add the entire bowl of nuts, you feel free to adjust the amount of nuts
roll it up
slice open in the middle
you can see the layers now
twist them together
adjust the shape
put both ends underneath
into a loaf pan
cover it
final proof for 45 minutes
into preheated oven 350°F or 180°C
bake for 45 minutes
it's done
it looks like this after baking
let me break open to see how it looks like inside
you can see there are lots for small bubbles in the bread
it looks very soft
this whole wheat bread just tastes as good as a bread made with regular flour
This is Gao, thanks for watching & see you next time :)