High gluten flour 180g, whole wheat flour 70g, instant yeast powder 4g, sugar 10g, salt 4g, softened salt-free cream 10g, water 170g, miscellaneous grains.

working methods

Step 1

1: Mix coarse cereals and comprehensive dried fruits evenly for later use (nuts can be baked at 150℃ for 0/0 minute, which will make them taste better).

Second step

2. Except miscellaneous grains and comprehensive dried fruits, put all the materials into a mixing basin (instant yeast powder should not be placed next to sugar and salt) and stir with a blender until the dough becomes smooth.

Third step

3. Add coarse cereals and comprehensive dried fruits and stir evenly at low speed.

Fourth step

4. After the dough is rounded by hand, put it in an oiled steel basin, cover it with plastic wrap and put it in a warm place for 60 minutes before fermentation.

Step five

5. When the dough swells to twice the size, press the gas out of the dough with your fist.

Step 6

6. Divide the dough into six small doughs with equal weight, then round them separately, cover them with plastic wrap, and conduct intermediate fermentation 15 minutes.

Step 7

7: Flatten the dough in step 6 one by one, then round it (rounding is the simplest shaping method, but it can also be shaped into an ellipse or other shapes according to personal preference), and put it on a baking tray covered with baking paper. Cover with plastic wrap and ferment for 30 minutes.

Step 8

8: After the fermentation is completed, put it in an oven preheated to 190℃ and bake it for 12- 15 minutes.