Whole wheat flour is difficult to ferment without white flour, so it is easy to ferment if a certain proportion of medium gluten flour is added. The fermentation time is about one hour in summer and two to three hours in winter. Here are the practices:

Preparation materials: black whole wheat flour 100g, medium gluten flour 200g, fine sugar 15g, warm water 150g, and yeast 2g.

Production steps:

1, rye flour and fine sugar are weighed in the basin.

2. The yeast wakes up with a little warm water in advance.

3. Pour the yeast water into the flour and stir well.

4. Slowly pour the remaining warm water into the flour and stir it into a flocculent shape with chopsticks.

5. Put it in a pot, cover it with plastic wrap, and put it in a warm place for fermentation.

6. Ferment to twice the size, and the dough is honeycomb-shaped.

7. Take out the exhaust gas and knead it round, knead it into long strips and cut it into 8 parts.

8. Make round ordinary steamed bread, and start it 15 minutes.

9. Steam on high fire 15 minutes.