WHOLEMEAL RYE BREAD (TANGZHONG) 湯種黑麦面包

 

Diet? Why not a piece of rye bread

Nowadays, to optimize health benefits, more and more health conscious people opt to eat bread made of wholemeal grain rather than plain flour bread.  Many believe, in fact is also proven, that bread made of wholemeal flour which contains higher fibre, vitamins, minerals, and antioxidants than the refined and bleached white bread flour is healthier. Wholemeal promotes weight loss, as it takes longer for the body to absorb than it takes to absorb refined grains. 

I have posted wholemeal bread recipes, click to visit the post here Tangzhong wholemeal bread. To continue in trying out more nutritious multigrain breads, this time I combined wholemeal flour with – Rye flour. Research shows Rye flour is more nutritious than wheat. Rye flour helps to lower insulin response and improves blood glucose profile which reduces the risk of diabetes. It also reduces inflammation in people with metabolic syndrome. Rye bread with higher fibre content makes you feel fuller and satisfied longer than wheat. It also helps to reduce the risk of cardiovascular disease.

WHOLEMEAL RYE BREAD






Wanna have a bite?

For this recipe, I adapted the Tangzhou wholemeal recipe and replaced part of the wholemeal flour with rye flour. I found with the rye flour mixture, the texture of the bread was softer and lighter than wholemeal flour by itself.  

Click more to check out the step by step slideshow.

WholeMEAL & Rye Bread  (Tangzhong)      INGREDIENTS:  Bread Dough : A: 200 g bread/high protein flour 75 g wholemeal flour 75 g rye flour 5 g instant yeast 55 g castor sugar 5 g salt     B: 1 egg 125 g milk    120 g of the Tangzhong TANGZHONG (WATER ROUX STARTER) MAKING METHOD 30 g high protein flour 150 g water     C: 30 g very soft butter   DOUGH MAKING METHOD:  Pour flour into mixing bowl; add in the rest of ingredients A. However, avoid having the salt come in direct contact with the yeast which might dehydrate and kill the yeast. Add in ingredients B and use your hand or stand mixer equipped with a dough hook to mix all the ingredients,  knead in the mixer for 15 – 20 minutes  into soft dough then add in the butter (ingredient C) and continue to knead until smooth and elastic dough is formed.   Test by pulling the dough.  Dough with whole meal flour will be harder to reach the stage of a thin sheet. As long as the dough is stretchable and does not easily break off, the dough is ready for its first rise. Cover the bowl and leave it to double in size.   Once the dough doubles in size (Finger test – Poke finger into center of the dough and depression does not rise up, dough is fully proven ) punch it a few times to deflate it (using hand knuckles) Divide dough into 3 equal portions and shape them into balls. Cover and leave them to rest 15 minutes.   Shape each into an oval shape. Place them into a greased loaf pan, covered with greased plastic wrap and leave dough to proof for 2nd time. Preheat oven 180°C and bake for 30 minutes. Instead of using egg wash, I spray the bread dough with water before I place the loaf pan into the center of the oven.   To avoid over burnt crust, after 15-20 minutes of baking, I use foil to lightly cover the bread and continue to bake until the required time. 湯種黑麦面包   汤种材料： 高粉30克，水150克 (汤种做法)   吐司材料： A：高粉200克，麦粉75克，黑麦粉75克, 白砂糖50克，盐7克，干酵母10克， B：牛奶125克，全蛋60克,汤种120克 C：牛油30克   做法   將材料放入攪拌盆， 加入材料 A， 把酵母和糖、鹽分開放。以免脫水。 再加入材料B后用抹刀将面粉攪拌成团，直到面团太粘，才开始用双手揉面团。 最初5分钟，你将体验非常黏手的面团，只要继续揉，面团将逐步成形。 一旦面团成形，你可以开始把面团倒在干净光滑的台面继续揉。不需要在台面上撒粉。 我花了至少10-15分钟才把面团搓成有弹性和筋膜的面团。 然后把面团放置回盆里，加入融化的牛油。这时你将面对很油腻很不像样的面团。 但坚持搓下去，10分钟后，一旦面团没那么油腻，回迁台面揉面至光滑，富有弹性可扩展阶段的面团。把揉好的面团放入干净的容器中，跟着用保鲜膜盖好，作第一次发酵，至面团发大两倍。（手指测试 - 将手指戳下面团中心起不来，就证明面团充分发酵） 用手关节拍下排去面团内部的空气，分割成3份滚圆，松弛15分钟。 将3份面团擀成椭圆形；自上而下卷成圆筒状，收口朝下，依次放入排入抹油的面包盘或吐司盒用保鲜膜覆盖继续进行最后发酵。把烤箱预热180度。我没在面团上塗蛋液我只用少量的水喷在面包团才放入烤箱中烘烤30分钟。为了避免面包过于上色，烘烤15-20分钟后我就用铝箔轻轻盖上面包，继续烘烤，直到所需的时间。出炉后立即脱模。