I made bread last Sunday!
have a good day…
ok, ok, I’ll chat with you a bit longer…I made bread because I’ve been sick all week and decided to spend Sunday at home. Outside it was raining and all I wanted to do was pole dancing, then shower then wear my yoga pants and vegetate on my couch…but then I noticed I ran out of bread and decided to make a loaf…I love baking bread.
When I was done making the bread I thought it was time to upgrade my Iphone operating system so I took off my yoga pants, put on my jeans and head to the local Bainaohui…what was suppose to take only 20 minutes ended up taking 3 hours and in the end I was left with a super slow/almost not working Iphone…….but that’s another story for another time.
Now I’ll tell you how I made this tasty/easy whole wheat bread…
Ingredients (make one loaf):
- 2 cups whole wheat flour
- 1/2 cup rye flour
- 3/4 cup warm water
- 3 tbsp brown sugar
- 2 tbsp instant yeast
- 1/4 cup milk powder
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1 tbsp flax seeds
p.s I did not take step-by step pictures because it was super dark outside, even if it was only 11 am when I was cooking… welcome to China!
In a bowl combine 2 tbsp instant yeast and 1 tbsp brown sugar.
Pour in 3/4 cup of lukewarm water and wait for the magic to happen. Basically the mixture should become all bubbly and freaky
While you are waiting, in a bowl of your electric mixer combine 2 cups whole wheat flour, 2 tbsp brown sugar, 1/4 cup powder milk, 1/2 tsp of salt
and 1 tbsp of flax seeds…I love flax seeds
Pour in the freaky, bubbling mixture and mix all the ingredients together on low speed. While mixing slowly add the remaining 1/2 cup of rye flour. Add less if you think the dough got the right consistency…or more. You want it to be soft and smooth but not too sticky.
Move the dough into a greased bowl, cover with plastic wrap and let it rest for at least 1 h or until doubled in size.
Roll out the dough into a rectangular shape and then roll it up from one of the short side to the other. Place the loaf on a greased loaf pan and let it rest for about 1 hour. Then when doubled in size, bake at 200 C for about 50 min. Remove from the over and let it cool down on a wire rack, then slice it up and serve for breakfast with jam and butter 😉
You could also use this bread for make tasty sandwiches or for whatever else that rock your boat!
Now I have to go fix my phone…hope you can excuse me.