Main Ingredients:
Whole wheat flour: 600g; Salt: 2g; Taro paste: as needed.
Additional Ingredients:
Yeast: 5g; Whole milk: 330g; Raisins: as needed.
Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Making Whole Wheat Taro Bread
Prepare the ingredients.
Cook the taro until soft, peel and mash it into a paste (you can also use a spoon to press the taro into a paste, and add some sugar according to personal taste). Soak the raisins in advance.
Chop the raisins into small pieces, mix them into the taro paste evenly and set aside.
Dissolve the yeast in the milk (specified amount) and pour it into the flour.
Add milk and start kneading the dough.
After the dough starts to come together, add salt and continue kneading. (Adding salt later prevents direct contact between salt and yeast, affecting its activity)
Knead into a smooth dough, cover with plastic wrap and let it ferment in a warm place.
Ferment until doubled in size.
Punch down the dough on a mat, divide it into 6 equal portions.
Roll out one portion into a long strip, spoon some taro paste onto it.
Fold the strip over towards the center.
Fold the bottom part up and seal tightly.
Shape it into an oval with the sealed side down.
You can also roll the dough into a round shape.
Repeat the process and place them on a baking tray.
Evenly sprinkle flour on the surface using a small sieve (you can also add your favorite toppings or patterns).
Ferment again until 1.5 times in size, then use a sharp knife to make several cuts (do not cut too deep to prevent the taro paste from flowing out).
Preheat the oven: 175 degrees Celsius on top, 160 degrees Celsius on the bottom, bake for 20 minutes, then remove and let cool.
Finished product.
Soft and chewy.
Nutritious and healthy!
