Whole Wheat Salt Bread
Whole Wheat Salt Bread
Seeking Crispy Salt Bread? This Recipe is Your Perfect Match: Whole Wheat Salt Bread
No meal? No problem! Feeling thirsty? You’ve got this! When only the delightful savory taste of salt bread will do, reach for this recipe. This bread, also known as ‘Shio Pan’, is incredibly alluring with its rich buttery aroma and the perfect balance of salty and sweet. Enjoy the irresistible charm of this delightful bread!
Dough- Bread flour 300g
- Whole wheat flour 50g
- Cake flour 60g
- Sugar 15g
- Active dry yeast 6g
- Salt 7g
- Milk 100g
- Water 150g
- Unsalted butter 15g (for dough)
Other Ingredients- Cold unsalted butter 80g (for filling)
- Pearl salt (coarse salt) to taste (for topping)
- Cold unsalted butter 80g (for filling)
- Pearl salt (coarse salt) to taste (for topping)
Cooking Instructions
Step 1
Combine all dough ingredients in a mixing bowl: bread flour, whole wheat flour, cake flour, sugar, active dry yeast, salt, milk, water, and the 15g of unsalted butter that has been softened at room temperature.
Step 2
Mix on low speed until no dry flour is visible and the ingredients just start to come together into a shaggy dough. This initial mix ensures even hydration.
Step 3
Increase the speed to medium and knead for about 10 minutes. Continue kneading until the dough becomes smooth, elastic, and develops a good gluten structure. You can test this by stretching a small piece of dough thinly; it should form a windowpane without tearing.
Step 4
Shape the kneaded dough into a smooth ball and place it in a clean bowl. Cover the bowl tightly with plastic wrap to prevent the dough surface from drying out.
Step 5
Allow the dough to undergo its first proof at room temperature for about 1 hour, or until it has doubled in size. The proofing time may vary depending on the ambient temperature, so it’s important to visually check the dough’s volume.
Step 6
Gently punch down the risen dough to release the gas. Divide the dough into 10 equal portions. Weighing them will help ensure consistent size for your bread rolls.
Step 7
Shape each portion into a round ball and let them rest, covered with a damp cloth or plastic wrap, for a 15-minute intermediate proof. This resting period makes the dough more pliable for shaping.
Step 8
Gently flatten each rested dough ball with your hand. Pinch the edges together towards the center and slightly gather them to form a long teardrop shape.
Step 9
Place the dough with the wider side facing up. Use a rolling pin or your hands to gently roll it out into a long, thin triangle. Be careful not to roll it too thin, as it might tear.
Step 10
Place a piece of chilled unsalted butter (about 80g in total, divided for each bread) onto the wider base of the triangle. Starting from the pointed tip, tightly roll up the dough towards the base, encasing the butter. Ensure it’s rolled snugly to prevent butter leakage.
Step 11
Arrange the shaped salt bread rolls on a baking sheet, leaving ample space between them. They will expand during baking, so proper spacing is key.
Step 12
Let the shaped rolls undergo their second proof in a warm place for about 40-45 minutes, or until they are noticeably puffy. While they proof, preheat your oven to 205°C (400°F).
Step 13
Lightly mist the surface of the proofed bread rolls with water using a spray bottle. This helps to create a crispier crust.
Step 14
Sprinkle a pinch of pearl salt (coarse salt) over the top of each bread roll. The saltiness beautifully complements the rich butter flavor.
Step 15
Bake in the preheated oven at 205°C (400°F) for about 15 minutes, or until the tops are a beautiful golden brown. Your delicious whole wheat salt bread is now ready to enjoy!
