"Harvest Joy" European-style bread is a true feast for the taste buds! The filling is incredibly rich: sweet pumpkin, creamy purple sweet potato, soft and chewy sweet potato, and powdery chestnut kernels, all topped with the rich, creamy aroma of cheese – a delightful surprise with every bite. The perfect ratio of whole egg liquid to wheat flour creates a chewy and resilient crust, bursting with wheat flavor. It's versatile: a perfect energy partner – perfect with a morning latte, a quick and easy meal replacement, a boost before and after workouts, or a satisfying snack for camping trips. It's delicious and practical, suitable for various occasions. It contains 40% whole wheat flour, bursting with wheat flavor! 68% hydration! The dough and filling should be at least a 1:1 ratio – lots of filling!!! ⬇️ Makes 3 whole wheat Yonghui Harvest Joy Cheese Soft European-style breads; cut in half, you'll get 6!
Materials
🪷TOP 40% Whole Wheat Mixed Grain Cheese Soft European Style Recipe "Yonghui's Joy of Harvest"
Prepare 100 grams of whole wheat flour and add 1 gram of dry yeast.
Pour in 100 grams of water and wait 1 minute to allow the yeast to absorb the water.
Mix well, cover with plastic wrap, and let ferment at room temperature.
Fermented at room temperature for 96 minutes, but actually, fermenting at room temperature for more than an hour is sufficient before transferring to the refrigerator and refrigerating overnight for use the next day. Alternatively, ferment at room temperature for 2-3 hours and use on the same day. If using on the same day, it's best to freeze for 30 minutes to help cool the Polish starter.
Cut sweet potatoes/chestnuts/purple sweet potatoes/pumpkins into chunks, according to your desired amount. Whether to peel them is up to you; if not, scrub the skin clean, as it's rich in dietary fiber and very healthy. ▪️Frozen raw chestnuts 197g ▪️Cut raw purple sweet potatoes 225.5g ▪️Cut baby pumpkin 360g ▪️Cut sweet potatoes 184g
Steam until cooked through, then let cool before using. Putting it in while hot will kill the yeast. ▪️Steam in a rice cooker for 18 minutes ▪️Steam in a pressure cooker for 5 minutes
Prepare chilled cream cheese; do not soften at room temperature. It must be in block form. Bowl-shaped cream cheese has a higher water content and is for spreading on toast, not for baking.
It's a very firm cheese; it won't feel sticky to the touch. Refrigerate until needed.
Prepare 58g of eggs (1 egg), 200g of Polish starter, 20g of Luban starter (optional), 15g of water, 1.5g of low-sugar dry yeast, 13g of brown sugar, and 5g of molasses (if you don't have molasses, you can use an equal amount of brown sugar instead).
Add 150g of high-gluten flour and 4g of salt. If the high-gluten flour is not strong enough, you can substitute 4g of gluten powder.
Knead the dough until it reaches the windowpane stage, using a stand mixer on low speed for 4 minutes, then on high speed for 3 minutes, keeping the temperature low (Thermomix: kneading mode / 3 minutes).
After the dough has expanded, add the butter and continue kneading until it forms a membrane (using the Thermomix's kneading mode for 2 minutes).
The kneaded dough is shiny and has good gluten development.
Take out the dough, knead it into a ball, and use the slapping technique (with wet hands) to grab the dough, slap it onto the work surface, then fold it over, grab and slap it again.
Place in an oiled container and let it rise until it has more than doubled in size. ▪️24.7℃, rise for 100 minutes ▪️28℃, rise for 30 minutes
fermented dough
Sprinkle with dry flour, press the dough with your hands to expel all the gas.
Remove from heat, sprinkle with dry powder, and divide into 3 equal portions, each weighing approximately 160 grams.
Knead into a ball until smooth, remove all air bubbles, and let rest for 10 minutes.
Flatten the dough with your hands, stretch it, and roll it out into a large sheet, about 20*12 cm in size. Make sure the center is thicker, otherwise the filling will burst through it.
This is the total for 229 grams of ingredients. Here's a photo for reference: ▪️Cooked chestnuts 48 grams (5 pieces) ▪️Cooked purple sweet potato 40 grams (5 small pieces) ▪️Cooked pumpkin 57 grams (4 large pieces) ▪️Cooked sweet potato 39 grams (3 large pieces) ▪️Hard cream cheese 45 grams (5 large pieces)
Add cooled sweet potato/chestnut/purple sweet potato/pumpkin chunks, totaling 184 grams. Add cheese chunks (cut them smaller to reduce gaps). If you're not very skilled at wrapping, use less filling, as it will be more difficult. The picture shows a total of 229 grams, which can be reduced to 160 grams. Use the remaining filling to make mixed grain rice. [https://www.xiachufang.com/recipe/107548009/](https://www.xiachufang.com/recipe/107548009/)
Hold the filling with both hands and wrap it up, pinching the opening tightly. If it doesn't wrap properly, put in less filling.
Flip it over and straighten the shape.
Place on a baking tray for a second proofing: ▪ Proof at 24.7℃ for 1 hour ▪ Proof at 38℃ and 80% humidity for 50 minutes
Fermented bread
Sprinkle with dry powder
Make three slits, being careful not to cut into the filling.
Bake in a preheated oven at 200℃ for 20 minutes, then remove from the oven.
After it has completely cooled, cut it in half diagonally with a serrated knife. Half of it sells for ¥12.8 in the store.
🪷Tips for TOP 40% Whole Wheat Mixed Grain Cheese Soft European Style "Yonghui Harvest Joy"
Choose drier fillings, the drier the better. Select drier purple sweet potatoes and red sweet potatoes. For the pumpkin, choose a mealy, powdery baby pumpkin or muffin; do not use an old pumpkin.
