May 11, 2009 - 3:27pm
Recipe - Whole Wheat Sesame Sandwich Bread
| 70% Whole Wheat Sesame Sandwich Bread | |||
| Can be switched to 100% WW, but Yippee finds 100% WW too bitter | |||
| Adapted From 'The 65 C Bread Doctor", by Yvonne Chen | |||
| Water Roux Starter | |||
| any amount is fine as long as | bread flour (or whole wheat flour to make 100% WW) | 50 | g |
| the 1:5 ratio is followed | water | 250 | g |
| Whisk both until well mixed | |||
| Heat it up on stove, keep stirring | |||
| until temperature reaches 65 C or 149 F | |||
| (Yippee uses the microwave, about 4 minutes, stir halfway.) | |||
| (Final product should leave a trail when stirred.) | |||
| Put a plastic wrap directly on top to prevent forming a 'skin'. | |||
| Must be cooled to at least room temperature before use. | |||
| Refrigerate up to 3 days. | |||
| Do not use if turns grey. | |||
| Makes 2 loaves | |||
| A. | whole wheat flour | 350 | g |
| bread flour (can be replaced entirely by ww flour) | 130 | g | |
| dry milk powder | 140 | g | |
| sugar (May reduce to 50g, Yippee uses more sugar to cover | 90 | g | |
| the bitter taste) | |||
| salt | 7 | g | |
| yeast | 10 | g | |
| vital wheat gluten | 3 1/4 | TBS | |
| B. | whole eggs | 60 | g |
| milk | 140 | g | |
| water roux starter | 120 | g | |
| C. | unsalted butter | 50 | g |
| D. | white sesame | 50 | g |
| (Yippee washes the sesame, drain, and pat dry with paper towels after 10 minutes) | |||
| E. | More white sesame for rolling the dough in | ||
| Knead: | Combine A. and B. until a ball is formed. Adjust by adding either flour or water | ||
| in small increments (1tsp ) to form the dough | |||
| Add C. and knead until the dough passes the windowpane test. | |||
| Add D. at the last 5 minutes of kneading and knead slowly | |||
| 1st Fermentation: | About 40 minutes at 28 C or 82.4 F, 75% humidity | ||
| Divide: | into 2 pieces, each at about 450g | ||
| Relax: | 15 minutes at room temperature | ||
| Shape: | Shape like regular sandwich bread, 2 loaves | ||
| Roll the dough in sesame seeds. | |||
| Final Proof: | About 40 minutes at 38 C or 100.4 F, 85% humidity | ||
| Bake: | 350 F, 35-40 minutes | ||
| (Yippee applies whole egg wash before baking) | |||
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