Wholemeal Bread
(recipe adapted & modify slightly from Nasi Lemak Lover)
Ingredients:
Sponge dough
215g Blue Jacket Wholemeal Flour
1/2 tsp instant yeast
220g water
*Mix all ingredients together in a bowl till a dough is formed. Cover with cling wrap & store in fridge overnight (at least 12hrs).
Main dough
90g Blue Jacket Bread Flour
all of the sponge dough
1 tsp instant yeast
70g water
1 Tbsp sugar
25g Cowhead salted butter
Fillings:
Pork floss
Method:
1. Mix all ingredients (except butter) in a mixer fitted with a dough hook & knead till smooth dough. Add in butter & knead until dough is smooth & elastic. Proof for 1hr.
2. De-gas the dough & divide into 9 portions & wrap fillings. Proof for another 1 hr.
3. Bale in a preheated oven @ 180C for 15mins.
这个面包团很好操作，一点也不粘手。全麦面包做出来很松软，加上大量的海苔肉鬆提升了咬劲。
