Main Ingredients:
Bread Flour: 210g.
Preferment:
Bread Flour: 210g; Water: 135g; High-sugar Tolerant Yeast: 2g.
Main Dough:
Bread Flour: 50g; Whole Wheat Flour: 40g; Granulated Sugar: 80g; Salt: 1g; Butter: 10g; Egg: 1.
Flavor: Milky; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.
Detailed Steps for Making Whole Wheat 5-Strand Pretzel Bread
Ingredients for the Preferment: Bread Flour and High-sugar Tolerant Yeast.
Combine Water and High-sugar Tolerant Yeast, let it sit for a few minutes.
Pour into Bread Flour and knead into a smooth dough, cover with plastic wrap and let it ferment in the refrigerator for about 10 hours.
Ingredients for the Main Dough: Bread Flour, Granulated Sugar, Whole Wheat Flour, Preferment, Egg, Butter, Salt.
Pour Bread Flour, Preferment, Egg (leave a little for brushing the surface), Granulated Sugar, and Whole Wheat Flour into the bread bucket, start the kneading program.
When the flour forms a dough, add salt and continue kneading.
When the dough becomes slightly elastic, add softened butter and continue kneading.
When the dough becomes smooth and elastic, take it out, shape it into a round shape, put it in a bowl, cover with plastic wrap, and let it ferment at room temperature.
When the dough has doubled in size, poke it with your finger. If it doesn’t shrink or collapse, it means the dough has finished fermenting.
Transfer the dough onto a silicone mat, knead and deflate it, divide it into 10 equal portions, and shape them into round shapes. Let them rest for 10 minutes.
Take one portion and roll it into a circle or rectangle.
Roll it up from top to bottom, little by little.
Tighten the sealed end and roll it a few times on the silicone mat, forming a pointed shape at both ends. Repeat the process for the remaining portions.
Cover the shaped dough with plastic wrap and let it rest for another 10 minutes.
Knead it again to make it longer.
Take out 5 long portions and pinch the tops together.
Follow the sequence of 2-3, 5-2, 1-3 to braid the pretzel bread.
Look, a 5-strand pretzel braid is done.
Place the braided pretzel bread on a baking sheet and let it ferment in the oven fermentation mode.
After fermenting for an hour, the dough has expanded. Take it out and brush it with beaten egg. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) with upper heat and 175 degrees Celsius (347 degrees Fahrenheit) with lower heat. Place the mold in the oven and bake for 30 minutes until the surface is evenly browned and the bread springs back quickly when pressed on the side. Take it out and let it cool.
Finally, sprinkle a layer of powdered sugar on the bread to make it more beautiful.
