As a kind of healthy food, miscellaneous grains are increasingly favored by consumers because of their rich dietary fiber, vitamins, minerals and trace elements. Below I introduce the practice of buckwheat bread for everyone, hoping to help everyone!
The method of buckwheat bread
Ingredients: 200 g of high gluten flour, 50 g of buckwheat flour, 3 g of yeast, 5 g of sugar, 4 g of salt, 0/40 g of water and 0/0 g of lard.
manufacturing method
1. Stir the dry and wet materials until the surface is smooth and elastic, add lard and stir until the dough can pull out the mask. Then ferment at room temperature for 50 minutes.
2. Divide into 200g and relax for 40 minutes at a time.
3. Knead the dough round.
4. Put in a baking tray and ferment for 50 minutes at 30℃ and 80% humidity.
5. After fermentation, sprinkle rye flour on the surface.
6. Draw a blade in the shape of a leaf on the bread surface.
7. Put it in the oven and bake it with steam at 200℃ for about 25 minutes.
Nutrition of buckwheat bread
First of all, introduce the source of buckwheat for everyone. It originated in China, and the earliest known unearthed objects were more than 2,000 years ago. However, buckwheat is new. Modern science and technology make people have a new understanding of its nutritional value, and modern planting technology and industry give it new life. Therefore, people regard it as an "ancient emerging plant"
Buckwheat bread has high protein content and reasonable amino acid ratio, which can beautify and slim down, prevent many chronic diseases that urban white-collar workers are prone to, and has good nutrition and health care functions.
Moreover, buckwheat bread has the function of cleaning up the waste deposited in the intestine, so the people call it "intestine-clearing grass" Colleagues who usually eat flour and rice often eat buckwheat bread, which is good for their health. Some brass components in buckwheat bread also have antibacterial, anti-inflammatory, antitussive, antiasthmatic and expectorant effects, so buckwheat bread is also called "anti-inflammatory food".
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