Recipe: Natural yeast red wine fig pumpkin seeds whole wheat bag

Home Cooking Recipe: Natural yeast red wine fig pumpkin seeds whole wheat bag


High whole wheat content, red wine, dried figs, pumpkin seeds, it is delicious to eat directly, and the microwave oven will be softer when heated. Fang Zi carries the following formula from the German sister blog to make a 700g bread



  1. Make soaking liquid, mix and soak overnight

  2. Mix high-powder, whole wheat flour, red wine + water liquid, natural yeast, autolyse (soak) for 20 to 60 minutes, add salt, medium speed for 3 minutes, until the gluten begins to produce. Dry figs and pumpkin seeds at low speed.

  3. Fermentation at room temperature (24C) for about 3 hours, to 1.5 to 2 times larger. Fold at 30, 60, and 90 minutes for a total of 2 times.

  4. Roll round, relax for 20 minutes, shape the stick, bend it into a U shape, put it in a smooth face down into the fermentation basket

  5. Refrigerate overnight. The next day, take the temperature back and continue to ferment until the finger is pressed and slowly bounce back a part. My room temperature (25C) is about 80 minutes.

  6. At the same time, the oven is preheated to 550F (290C) with the slate and the baking tray. It takes about 40 minutes to 1 hour. If there is a slate with a large heat capacity, it will take a long time to reach the predetermined temperature.

  7. Pour out the dough and cut a cut on the surface with scissors. Note that the cuts are connected so that they will expand into a continuous crack in the oven and the dough will grow sufficiently.

  8. Pour a little boiling water into the baking tray and close the door. Take the dough, open the door, transfer the baking paper together with the baking paper, and then pour a cup of hot water in the baking tray below the water to close the door. Bake the temperature down to 430F (220C), bake for 15 minutes, remove the baking paper and the baking tray of water, and then bake for about 30 minutes until the bread is dark.

  9. Let cool down


133g refers to draining the dried figs and pumpkin seeds in the soaking solution, retaining the red wine, adding water to obtain 133g of liquid.

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