High-Fiber Whole Wheat Bread

Note: In warmer weather you can also use the cold-water method. Mix all ingredients except salt, yeast, butter and old dough starter, knead until even, then refrigerate for at least 30 minutes. This helps control dough temperature and shortens the kneading time.

Combine all dough ingredients except the butter and put them into the M6 stand mixer bowl. Set the timer for 12 minutes. Mix on low speed (1 or 2) for about 30 seconds, and once there is no dry flour, increase to speed 6 to knead the dough. It’s normal for the dough to feel a bit sticky at this point, just keep going. PS: Beginners, remember to reserve about 20 g of water for adjustment. Since stand mixers aren’t great at handling very high-hydration doughs, you can add the liquid in portions during kneading. But honestly, the hydration for this dough really isn’t that high (#^.^#) After about 6 minutes, as shown, the dough can be stretched into relatively rough large sheets of gluten.

Add the softened butter at this point and knead on speed 3 for about 1–2 minutes until the butter is fully incorporated into the dough.

As the butter is incorporated, gluten develops gradually. Then switch to speed 5–6 and continue kneading until the dough reaches full gluten development.

Knead until you can stretch out a thin, almost transparent membrane with very good elasticity.

Take out the dough and shape it into a smooth ball. The dough temperature should be around 26°C. Place it into a container.

Let it rise for 60 minutes for the first fermentation at about 28°C and 75% humidity, until it reaches roughly 2.5 times its original size.

Remove the dough and divide it into 8 equal pieces, about 150 g per piece.

Shape each piece into a ball and let them rest at 28°C with about 80% humidity for 20 minutes.

Take one well-relaxed dough ball and roll it out as shown in the picture.

Turn it over and roll it up.

Roll the surface over a piece of damp kitchen paper so it picks up some moisture.

Coat the surface evenly with instant oats.

Repeat with all pieces and arrange them on a baking tray, leaving space between each one.

Proof at about 32°C and 80% humidity. Proof until the dough doubles in size. When you gently press the surface with a finger, it should bounce back slowly. Score the surface.

Place into a fully preheated Hauswirt EAT-SP50 deck oven and bake at 220°C top and bottom heat for 15 minutes. For other oven models, please use the time and temperature you usually use for similar breads as a reference.

Tap the mold firmly to release the bread, then remove from the mold.

Once completely cooled, store in an airtight container. Slice or cut horizontally and toast the cut side in a skillet. You can fill it with any ingredients you like: meats, fried eggs, vegetables, etc.

Delicious~