2, the yeast first wakes up with a small bowl of warm water, remember that it is warm water, try it with your fingers, it is not hot, just like body temperature.

3. Leave a tablespoon of black wheat flour to prevent sticky hands when kneading dough in the future, and the rest will be used for kneading dough. Add yeast water and 270 grams of water to the flour.

4, start mixing, flour into a smooth dough, pay attention to the three lights, the surface is bright. Then cover it with a cover or cloth, as long as it can prevent the dough from drying in the air, and then let it ferment.

After about an hour and a half, open the lid, and you will see a dough that has been fermented to twice the size and has a soft tissue.

6. Next, re-knead the dough, that is, re-knead the dough with soft tissue to expel the air from the dough. At this time, the remaining flour can come in handy until the dough is kneaded into the size before fermentation, and there is no air in it!

7. Then shape in groups. Group and shape, stack in steamer, wait for fermentation for about 10 minute again, pour into hot water and steam over high fire for 20 minutes, turn off the fire for 5 minutes, and then open the lid. Black wheat flour steamed bread is ready.