Soft Mini Whole Wheat Bread

Name: Soft Mini Whole Wheat Bread
Cuisine: American
Ingredients: 1 cup high-protein flour (about 130 grams); 1 cup whole wheat flour (about 130 grams); 1 tablespoon granulated sugar (about 15 grams); 1 egg + milk to make 3/4 cup (weigh 1 egg, then add milk until the total weight is 180 grams); 1 1/2 teaspoons instant yeast (make sure the yeast is in good condition); 2 tablespoons butter (about 30 grams); 1 teaspoon salt (about 5 grams)

Bety Nurfia @betynurfia

This bread uses a modified recipe from Killer Soft Bread by Victoria Bakes. The result is soft, even when stored for several days. It only requires one proofing.

Bety Nurfia @betynurfia

This bread uses a modified recipe from Killer Soft Bread by Victoria Bakes. The result is soft, even when stored for several days. It only requires one proofing.

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Ingredients

1 cuphigh-protein flour (about 130 grams)
1 cupwhole wheat flour (about 130 grams)
1 tablespoongranulated sugar (about 15 grams)
1egg + milk to make 3/4 cup (weigh 1 egg, then add milk until the total weight is 180 grams)
1 1/2 teaspoonsinstant yeast (make sure the yeast is in good condition)
2 tablespoonsbutter (about 30 grams)
1 teaspoonsalt (about 5 grams)

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Steps

1

Mix all ingredients (except butter and salt) and knead until combined, then add butter and salt and knead until smooth and elastic.
2

Divide the dough according to the size of the loaf pan (I used mini loaf pans), divide into three equal parts, then roll out to 1/2-3/4 inch thick.
3

Roll up gently and place in the loaf pan, cover the dough with plastic wrap or a cloth, and let it rise until doubled in size (about 30-60 minutes depending on room temperature and humidity).
4

Bake at 320-355°F (160-180°C) for 30-45 minutes.
5