Eat too much white bread, eat coarse grain bread for a change. Besides whole wheat bread, coarse grain bread likes rye bread best. Rye bread, as the staple bread in Germany, is essentially different from other breads made of wheat. The whole bread is sour, deep in color and soft in taste. The most important thing is that rye bread has a strong satiety, which conforms to modern people's health concept and helps to control and reduce high blood pressure.
Rye flour is not the same as whole wheat flour. Rye flour is ground from black wheat, and whole wheat flour is ground from ordinary wheat. The protein content of rye is about 17%, and the amino acid content is generally higher than that of common wheat, in which the phenylalanine content is about 6 times and the tryptophan content is about 15 times. Rye is also rich in minerals, and the mineral content is generally higher than that of ordinary wheat. Its calcium content is four times that of ordinary wheat, iron is 12 times that of ordinary wheat, and magnesium is 15 times that of ordinary wheat. In addition, it is also rich in selenium and iodine, so rye is also called calcium-enriched wheat, blood-enriched wheat and selenium-enriched wheat.
Dietary fiber is known as the "seventh nutrient" and is very beneficial to human health. Dietary fiber of rye has two characteristics. On the one hand, the dietary fiber content of rye is very high, which is about three times that of ordinary light-colored wheat, and far exceeds the dietary fiber content in foods that people often eat. On the other hand, the dietary fiber of rye ranks first among all cereal dietary fibers, far exceeding that of fruits and vegetables.
Most rye bread is low in oil and sugar. People who are used to eating sweet bread are not used to eating this kind of hard bread at first. Let's improve it, make rye bread more delicious, and add sweet potato to make it softer and sweeter. Whether making breakfast or snacks, the more you eat, the more you like to eat.
Rye, floss and potato bread
Ingredients: Xinliang Japanese toast flour 200g, whole wheat flour 50g, egg 1 piece, sugar 25g, water 1 10g, salt 2g, yeast 3g and butter 20g.
Filling: 30g of floss, 50g of raisins, pre-mixed powder of iced moon cakes 100g, boiled water 100g.
Oven: upper tube 190 degrees, lower tube 170 degrees, and bake for 25 minutes.
Exercise:
1. Prepare all the materials first. Mashed potatoes are made of ready-mixed flour of easy-to-bake moon cakes with ice skin, which is very convenient because it is cooked flour that can be eaten when boiled. Rinse raisins with clear water, drain them, and dry them with kitchen paper.
2. Put all the materials except butter and salt in the main ingredients into the mixing tank, stir at low speed first, then stir at high speed until the dough is smooth, then add butter and salt and continue stirring.
3. Stir at low speed until the butter is absorbed by the dough, and then stir at high speed until the dough can be pulled out of the glove film.
4. The dough is rounded in a container, covered with plastic wrap and fermented at room temperature for one and a half hours.
5, the dough that is fermented in place, poke the hole with your finger dipped in flour, the dough will not shrink or collapse.
6. The dough is well fermented, prepare mashed potatoes, put the iced moon cake powder into a container, pour it into boiling water, stir it with chopsticks while rushing, and let it cool for use.
7. Move the cool potatoes to the chopping board, put on disposable gloves and knead the potatoes into a smooth state, and wrap them with plastic wrap for later use.
8. Divide the fermented dough into 3 parts on average, knead it for about 15 minutes, and then cover it with plastic wrap.
9. The dough after proofing is rolled up and down, and the bottom edge is thinned after turning over. Divide potatoes into 3 portions, 1 portion, roll them slightly smaller than the dough and spread them on the dough.
10, spread a layer of raisins on the potatoes, and then spread a layer of meat floss.
1 1, the dough is rolled up from top to bottom, and all the prepared dough is put into the baking tray. Put the baking tray in the oven and put a bowl of hot water under it for secondary fermentation. Remember, don't open the oven
12, about an hour, the dough is fermented in situ, the flour is sieved and cut on the dough.
13. Preheat the oven at 190 degrees above the oven and 170 degrees below the oven. After preheating, put the baking tray in the middle and lower layer and bake for about 25 minutes.
14. Take out the baked bread, let it cool and slice it. It doesn't hurt to just take it.
Tips:
When the rye flour is added to 20%, the dough is still dripping. The rye flour is really powerful.
The baking time of the oven must be determined according to the temper of your oven.