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  1

  We first take 80 grams of milk and 80 grams of whole wheat flour and mix them well to soften the bran in the whole wheat. Then take 60 grams of milk and 40 grams of black sesame paste, mix well, and set aside.

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  2

  We prepare the Polish starter in advance. Mix 75 grams of high-gluten flour, 75 grams of water, and 1 gram of yeast together until there is no dry powder. Ferment for 3-4 hours at room temperature around 25°C. It will expand to 3-4 times in size. There will be many small bubbles on the surface and many mesh pores in the internal tissue. If there is no sour smell, it means it is ready.

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  3

  Put 150 grams of high-gluten flour, 3 grams of salt, 3 grams of yeast, 45 grams of honey, Polish starter, whole wheat paste, and black sesame paste together.The mixer starts stirring.

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  4

  Stir for about 10 minutes to get a rough film.

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  5

  Add 25 grams of unsalted butter that has been softened evenly at room temperature and continue stirring.

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  6

  Stir for another 15 minutes or so, and you should be able to form a thin glove film.

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  7

  Take out the dough, roll it into a ball, wrap it with plastic wrap, and ferment it at room temperature of about 25°C for about 50-80 minutes.

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  8

  Fermentation is enough until it doubles in size.

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  9

  Take out the fermented dough and deflate it.

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  10

  Then divide evenly into 12 portions.

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  11

  Make them all into a round shape, arrange them on a baking sheet, and put them in the oven for secondary fermentation.

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  12

  The oven temperature is 35℃, the humidity is 80℃, ferment until 1.5 times in size (note: put a bowl of hot water in the oven to help fermentation).

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  13

  First take out the fermented bread, brush the surface with milk liquid, and then put it in the preheated oven.

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  14

  Preheat the oven to 165°C, then put the bread in and bake for about 17-20 minutes (Note: Pay attention to the surface coloring during baking and cover it with a piece of tin foil to prevent the surface from being too burnt. . )

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  15

  Black sesame whole wheat meal bag, complete O(∩_∩)O

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  16

  Soft and elastic, the mouth is full of wheat and sesame aroma.

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  17

  Breakfast with a cup of hot milk is nutritious and delicious.

Tips

1. The water absorption of each brand of flour is different. Flour and water can be added as appropriate according to the water absorption of the flour.
2. The baking time can be fine-tuned according to the temperament of your own oven.
3. After the baking surface is colored, cover it with a piece of tin foil to prevent the surface from being too burnt.
4. Store at room temperature for 2-3 days. It is best to seal it when frozen. It needs to be defrosted before eating. Preheat the oven to 170 degrees, spray a little water on the surface, and heat for about 3-5 minutes.
5. Whole wheat flour can be replaced with an equal amount of high-gluten flour.