Sandwich bread

Bread body:	High-gluten flour 175 grams
Black whole wheat flour 65 grams	Milk (soaked oats) 55 grams
Instant oatmeal 40g	Milk (for bread) 60 grams
Water 75 grams	High sugar resistant yeast 3.5 grams
Salt 3 grams	Honey 30g
Butter 17 grams	Oatmeal, sesame (decoration) Appropriate amount

How to make sandwich bread

Step 1

Mix the oat milk in the ingredients and let it sit for 20 to 30 minutes. Instant cereal can fully absorb water

Step 2

Put all the bread ingredients except butter into the bread bucket and start the dough mixing process.

Step 3

After about 8 to 10 minutes, when the surface of the dough is slightly smooth, you can add the butter that has been softened in advance.

Step 4

This bread does not need to be kneaded with gloves, just a slightly stronger gluten during the expansion stage will be enough. As shown in the picture, the membrane has been formed into small sawtooth holes.state

Step 5

Cover with plastic wrap and perform the first fermentation at a temperature of about 28 degrees. I fermented it directly in the rice wine program of the bread machine. The temperature is very suitable in winter

Step 6

It will take about 70 minutes

Step 7

Take out and beat to remove air bubbles. Divide into four equal portions. Roll into a round ball of about 130 grams each. Cover and let rest for 15 to 20 minutes.

Step 8

Take it out, shape it into a beef tongue shape and arrange it into a rectangle of about 25×14cm.

Step 9

Turn it over, roll the bottom thinly from top to bottom, roll it tightly, press the seams with your hands every time you roll it, and finally pinch the seam tightly

Step 10

Do it one by one and let it sit for about 5 minutes

Step 11

With the interface facing down, your hands transition from the middle to both ends. Arrange into well-proportioned strips of about 18 to 20cm

Step 12

Place them on the baking sheet one by one, and I perform the second fermentation directly in the oven. During fermentation, place a bowl of warm water next to it to maintain humidity, and set the temperature to 38 degrees.

Step 13

Ferment until 1.5 times in size. Brush the surface with water, sprinkle oatmeal and black sesame seeds, make a few cuts on the surface with a sharp knife (not too deep), and then place it in the preheated oven at 180 degrees in the middle for 20 to 25 minutes. Adjust the appropriate amount according to your own oven [After the color is satisfied, cover it with tin foil in time to prevent excessive coloring]

Step 14

It’s a very good choice for breakfast~

Step 15

Sandwich method text stamp link Sandwich bread cooking tips

⚫︎Every brand of flour used by everyone has different water absorption, so reserve about 10 grams of liquid and add it according to the state of the dough. ⚫︎It is best to soak the oats in advance to fully absorb the water and make it easier to fuse. ⚫︎The order in which ingredients are put into the bread barrel is generally to put liquid ingredients such as milk (water), eggs, etc. first, and then yeast. The yeast dissolves in the water, and then flour, sugar, milk powder, salt, etc. are added. Pay attention here. The salt and sugar need to be placed in a small corner alone and cannot come into contact with the yeast alone. ⚫︎Expansion stage: Cut out a piece of dough, slowly pull it open, and poke a hole into the fascia, which is relatively thick and has a jagged shape. Glove film: The film is thin and the hole is smooth, with some small bubbles around it. ⚫︎The fermentation state of the dough is very important. Compare it according to the picture. If you make a wrong step, the dough will be so delicate~ ⚫︎Air bubbles must be fully eliminated after fermentation! ⚫︎The temperature is high in summer. In order to keep the dough temperature below 26°, it is recommended to use refrigerated ice water. In winter, normal temperature is fine ⚫︎ Fermentation state: twice the size of unfermented dough, the hole will not collapse or shrink. The shrinkage is due to insufficient fermentation, and the collapse is due to over-fermentation. ⚫︎Unused or waiting dough should be covered with plastic wrap to prevent moisture from evaporating ⚫︎After the baked bread is cooled to hand temperature, it can be sealed and stored, and the bread that cannot be used within three days can be stored in a sealed container.Keep some in the refrigerator! It can be stored for more than 20 days. Defrost it naturally before eating, then spray water on the surface and put it in the oven without preheating. Bake it directly at 180 degrees for about 5-7 minutes and you can enjoy the same taste as fresh bread~ ⚫︎If you have any questions, you can discuss them in the comments. I hope everyone can complete it successfully.