Condensed Milk Light Whole Wheat Bread

Whole wheat flour 150g	High-gluten flour 400g
Water 350g	Caramel Condensed Milk 60 grams
Fresh yeast 15 grams	Salt 7 grams
Butter 50 grams

How to make condensed milk light whole wheat bread

Step 1

Take 10 grams of water from 350 grams of water to soak fresh yeast. Mix everything except salt, butter, and fresh yeast. Turn to speed 1 and mix evenly, then cover with plastic wrap and let it sit for 30 minutes (it is better to let it stand in the refrigerator if the room temperature is above 28 degrees Celsius). Cut butter into small pieces and soften. Set aside.

Step 2

Add the soaked yeast, stir evenly at level 1 and then turn to level 3 for about two minutes. Add salt, continue to turn to speed 3 and mix evenly, turn to speed 5 and knead for about 5 minutes until the dough can form a thick film. Add the softened butter and mix at speed 3 until almost completely absorbed, then turn to speed 5 for about 2 minutes.

Step 3

Pull out the smooth film with elastic slits.

Step 4

Take out the dough and round it into a ball, put it into the fermentation box, cover it, and keep it at 28 degrees for about 40 minutes.

Step 5

Ferment until doubled in size.

Step 6

Take out the dough and divide into 4 equal parts. Round them separately.

Step 7

After letting it stand for 15 minutes, roll it out into a rectangular shape, turn it over, fold the two long sides toward the middle, turn it over, roll it out again, roll up two groups of joints and put them down into the mold. (For specific operations, please refer to previous toast bread recipes)

Step 8

35 degrees, humidity 80%, ferment until 9 minutes full.

Step 9

Preheat the oven to 180 degrees for about 27 minutes on the middle rack.

StepStep 10

Let cool before slicing. Condensed milk light whole wheat bread cooking tips