Wheat Ear Bread

Step 1

1. Put all ingredients (except butter and bacon) into the bread machine and select the dough cycle. Wait until the kneading phase ends, when the flour has formed into a dough, stop the machine, add the diced butter, select the dough cycle again, and wait until the dough doubles in size, then remove the dough.

Step 2

2. Knead the dough until gluten is fully developed, then shape it into a round ball.

Step 3

3. Divide the dough evenly into 4 portions, then divide two of these portions each into 4 smaller pieces again. You will end up with 2 large and 4 small dough portions.

Step 4

4. Take one portion of dough, roll it out as shown into a sheet that is slightly wider than the bacon and has the same length as the bacon. Place the bacon on top. (Use half a piece of bacon for the small dough portions)

Step 5

5. Roll up the dough tightly, then seal the edges. Pinch the seam closed firmly.

Step 6

6. After all dough portions are prepared, place them on a baking tray for the second fermentation.

Step 7

7. Prick 4 equally spaced holes on the small bread dough pieces, and 6 equally spaced holes on the large bread dough pieces.

Step 8

8. Use scissors to cut diagonally along the pricked holes, stopping before cutting all the way through so the bottom remains slightly connected.

Step 9

9. Then arrange the cut bread dough pieces side by side to form a wheat ear shape! Spray a layer of water over it.

Step 10

10. Preheat the oven to 210°C, and bake on the middle rack for approximately 15 minutes.

Step 11

Take a closer look.