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Hi! I'm Elizabeth Chow.
Today we're making my Oat Bran & Flaxseed Whole Wheat Bread.
It's very easy to make!
A good choice to start if you're new to making bread.
So in this video, I'll share with you the easiest way I figured out from my experiences of making bread.
And guide you step by step, to make sure you know how.
Let's check out the ingredients so we can start baking!
You'll need some Strong Whole Wheat Bread Flour, exact measurement will be listed in my website.
Oat Bran, Salt,
Milk, Water,
Active Dry Yeast,
Corn Syrup, Remember NOT high-fructose corn syrup, don't mix it up.
Honey, Vegetable Oil, and Flaxseed.
I'm using a 16.5 x 8 cm half-pound loaf pan.
Line it with parchment paper if you're not using non-stick.
First thing you need to do, is to activate the Yeast.
The temperature of the Milk and Water should be between 32'C to 46'C / 90'F to 115'F.
You can check it with a thermometer.
But I like to keep it simple.
Dip some Water or Milk on my arm, if it's close to your body temperature,
means not too hot, or not too cold, you're good to go.
Now I'll add the water into the milk,
also Corn Syrup and Honey.
Because Yeast loves to... hmm not love,
I mean Yeast will activate better if feed with sugar.
Adding in the Corn Syrup,
Honey,
and sprinkle the Yeast,
give it a quick mix.
You'll see how it changes in 5-10 minutes, depends on your room temperature.
Next, I'll take care of the dry ingredients.
Get the Whole Wheat Bread Flour, add in the Oat Bran and Salt.
Then mix together.
Done! Now, I'll wait for the Yeast to activate.
I'll show you later, be right back!
My Yeast has been sitting on my counter for 5 minutes.
As you can see, it looks like beer, with bubble above the Milk and Water.
If after 10 minutes, your Yeast didn't change,
it's either the Yeast is expired,
or the Water is too hot and killed the Yeast
or too cold so the Yeast can't be activated.
I do like to put on gloves when I'm kneading dough.
Coz I always make bread, scrubbing my hands too much isn't good.
I'll take some flour from the bowl, and flour my counter.
This way can prevent adding too much extra flour when kneading.
Also, better measure your ingredients by Weight.
If you're using Cup Measurement, say you pack or not packing the Cup,
just 30 grams (2 Tbsp) more or less of flour, can make a difference to your final product.
I'm adding in the yeast mixture to the flour,
and the Vegetable Oil.
With a folk, stir it until you have a dough.
You don't have to make a mess when making bread.
I didn't have this working counter before, I'd just knead in a big bowl.
What you end up with should be like this.
Now we can put it on the counter, and start kneading.
Kneading is not as hard as you think.
First, use this part of your hand,
with the effort as if you're pushing your office glass door.
One hand pressing the dough, the other push it out, then roll it back.
Out... and back...
Knead the dough for 5 minutes.
After 5 minutes of kneading, your dough should look like this.
If your measurement is correct,
it will not stick to your hands or table, the dough is not too dry, not too wet.
Now I'll knead the flaxseed in.
Use this part of your hand to knock the dough back.
Add in the flaxseed.
Wrap it,
and repeat the push and back kneading for another 5 minutes.
until the flaxseed is scattered evenly into the dough.
I've knead my dough for another 5 minutes, 10 minutes in total.
Press it down, it should bounce back,
and the surface should be smooth.
Next, I'll roll this ball into the loaf pan.
With this part of my hand, knocking the dough down until I get a rectangle shape.
Okay, it should look like this. If you can't do it by hand, you can use rolling pin.
The width should be same as the loaf pan, about 1 cm thick.
Then from one side, roll it all the way til the end.
Seal the seam,
and seal the end of both sides, tuck it in.
Place the dough, seam side down, into the loaf pan.
Press it a little bit so it will be even. And we can proof the dough.
Proofing is to let the dough sits in room temperature until it's doubled in size. This takes about an hour.
You can put it into a plastic bag and seal it lightly.
Usually I'll keep in my oven, not switching it on of course.
Or cover it with kitchen towel, room temperature, 1 hour.
I know that usually you'll proof the dough twice.
But for this one, I found that once or twice doesn't make a big different.
Still delicious! Anyway, I'll see you in 1 hour!
But for you it should be a second...
Remember it was so flat? Not anymore!
Now put it in a preheated 180'C/350'F oven, for totally 30 minutes.
In the last 10 minutes, use a tongs, take the bread out from the pan, remove the parchment,
turn the bread like this, and bake for another 10 minutes.
So that the top of the bread won't be burnt, and the bottom can be cooked.
My bread is baked for 30 minutes. I've let it cool on a wire rack for another 30 minutes.
To test if the bread if fully baked, just knock the bottom,
if you hear a hollow sound, means it's good!
I've to get myself a slice.
It's crunchy outside, soft inside. I'll have two slices every morning.
I can't wait!
Look!!
Now I finally smile lol...
I made this bread at least 3 times a week, that's why I know what problem you may encounter.
If you have any questions, do ask me!
It's really good! I'll get a microphone later, you'll hear the crunchy sound.
Anyway, recipes and measurement in Lively.com.hk
Don't forget to weight your ingredients!
And please subscribe! It's free! Bye Bye!