#aca Fourth Session Baking Contest# Making Erotic Raisin Whole-wheat Black Rice Bread

Name: #aca Fourth Session Baking Contest# Making Erotic Raisin Whole-wheat Black Rice Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 25g Whole wheat flour; 35g Black rice noodles; 65g High-gluten flour; 2g Dry yeast; 1.5g salt; 7g butter; 25g raisin; 77g water

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Black rice bread should not be the original intention of starting this black rice noodle. However, the original intention was lost with the days, and disappeared without a trace.
Whole wheat and black rice are both whole grains. In recent days, some words about whole grain foods have always jumped to the front. Let's have a whole grain bread.
Black rice noodles feel coarser than flour, but the color is gray, not as black as its name. However, unlike the black cuttlefish juice, the gray and black rice noodles are kneaded into the dough, and the dough suddenly becomes deep, not as light as the cuttlefish juice dough. Finally got a deep black dough, although it is still a little bit short of carbon black.
The surface of the dark dough is baked at high temperature until it is crunchy, and the aroma of wheat and rice are mixed and diffused. One bite, it smells good. . . . "

Ingredients

#aca Fourth Session Baking Contest# Making Erotic Raisin Whole-wheat Black Rice Bread

1. Ingredients: 25 grams of whole wheat flour, 35 grams of black rice flour, 65 grams of high-gluten flour, 2 grams of dry yeast, 77 grams of water, 1.5 grams of salt, 7 grams of butter, 25 grams of raisins

2. Pour the dough materials except butter and raisins into the bread machine and start the dough mixing program.

3. Stir it into a smooth dough, add butter,

4. Continue to stir until the film can be pulled out.

5. Add raisins and knead well.

6. Round, put in a large bowl, and start basic fermentation.

7. The dough has grown to double.

8. Exhaust, round, and relax for 15 minutes.

9. Roll out into a rectangle,

10. Three fold,

11. Roll it out into a rectangle again,

12. Three fold.

13. Roll into an oval shape.

14. Roll up from the short side.

15. Close the mouth down, put it in the baking tray, and finally ferment.

16. The dough has grown to double.

17. Sift flour on the surface and cut.

18. Put it in the oven, on the middle level, heat up and down at 200 degrees, and bake for about 20 minutes.

19. Take out and let cool

Tips:
This bread has a coarse taste, and you don’t like it. You can replace whole wheat flour and black rice flour with high-gluten flour as appropriate.
The cutting form can be changed at will.
The baking time and firepower need to be adjusted according to the actual situation.