What materials do you need to make miscellaneous grains steamed bread?

Rye nut miscellaneous grains steamed bread

Materials?

Ordinary flour 300 grams

200g rye flour

250 grams of warm water

Yeast 5g

Instant oatmeal 1 package (25g)

8 red dates

Walnut 3 capsules

5 cashews

A handful of raisins

A handful of flaxseed

A handful of black sesame seeds

Practice?

Melt the yeast with warm water, then add it into the flour bit by bit with chopsticks and stir it into a flocculent shape, then knead it into smooth dough by hand, cover it with plastic wrap or pot cover, and ferment it in a warm place for 1-2 hours. The indoor temperature in my home is about 25 degrees in winter, 1 more hours will be fine.

PS: It's time to dip your fingers in some dry flour and poke a hole in the dough. If it doesn't retract, it means it is ready.

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Nuts are chopped, so there is no need to break them too much. It is better to have a smaller particle size.

Red dates are also pitted and chopped.

If raisins like wet taste, they can be soaked in water for ten minutes. I like dry raisins without soaking.

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Knead the dough for a few minutes, then roll it into a big piece, sprinkle all the ingredients evenly, then roll it up from one end and knead it at both ends.

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Evenly cut into small doses, because the total amount of flour and rye flour is 500 grams, which can be divided into 10 portions, equivalent to 50 grams of dry weight, and each portion will not gain weight.

Knead a small dose into a circle, roll some black sesame seeds and flaxseed on the surface, or don't roll, depending on the mood.

Put cold water on the pan, steam after SAIC 13 minutes, turn off the fire, stew for another 5 minutes, then open the lid, let it cool, and put it in a fresh-keeping bag for freezing. When eating, put it in the microwave oven for 3 minutes, as soft and fresh as a new pot.

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Low-sugar coarse cereals steamed bread

Materials?

200 grams of flour

560 grams of miscellaneous grains flour (wheat bran, buckwheat flour, whole wheat flour)

Water 425-435g (add water as appropriate).

Yeast 5g

Practice?

Put the noodles and water in. I use the chef's machine to make dough and reserve 10g water. Add it as appropriate, and the noodles should not be too soft.

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Knead round and prepare for fermentation. That's 14.

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Fermentation is twice as big, and it bounces back at the touch of a button.

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Put cold water on the pan and steam for 16 minutes (after 50 seconds, open the lid).

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Compared with white flour, the texture is a bit solid, and the more you chew, the more fragrant it is.

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It's done. Load the bag

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This is a small amount of whole wheat flour steamed bread.