Whole grains are very popular in my family. The nutrition of high fiber and whole wheat will also bring health to the body. Bread does not have to be high in oil and sugar to be delicious. Adding whole grains also adds a flavor. I prefer to use whole grain porridge water instead of the liquid for making noodles. With the addition of rice paste starch and rice grains, the bread will be more chewy and chewy, so it will taste richer.

Ingredients

105g high flour

45g low flour

3g yeast

Black rice 120 grams of millet porridge water

More than 12 grams of sugar, mainly old noodles and less than old noodles

105 grams of high flour

45 grams of low flour

4 grams of salt

12 grams of milk powder

45 grams of egg liquid

25 grams of black rice and millet porridge residue

40 grams of corn oil

Steps to make

1. Cook the black rice and millet multigrain porridge in advance, and put the medium-sized starter ingredients into the bread machine. Mix to form a dough,

2. Let it rise to 2 times in size, and be a little over-risen.

3. Tear the fermented starter into small pieces, and remove the oil from the main dough. For other ingredients, knead the dough 2 times, knead until the dough forms a ball, add oil and knead together until the expansion stage, and remove the mask.

4. Rest for 10 minutes. After waking up, deflate and divide into small portions.

5. Cut into long slices.

6. From above And roll it down, twist it into a long strip of about 40CM, and then fold it in half.

7. Twist the two noodles into a twisted shape

8. Pinch the tail slightly and use your left fingers to Find the oppositely folded circles, and put the connected tail into the folded circle to complete the shape

9. After finishing the shape, place the dough onto the baking sheet, warm and moist Carry out 2 rises under the environment. (Preheat the oven to 180 degrees in advance) After the fermentation is completed, lightly brush the surface with egg water, lower the layer, use hot air, and bake at 180 degrees for 25 minutes. Take it out of the oven and let it cool.

10. Through medium-growing techniques and long-term fermentation, the bread texture is extremely soft, not to mention stringy. You can taste the thick black rice fiber in every bite, which is really great.