Beer Multigrain Bread---delicious and Healthy
1.
I used dark beer, and I forgot to take a picture that day. You just got a picture and you went to the supermarket to see it. You have both.
2.
All the ingredients except olive oil are put into the bread machine one by one, remember to put the liquid first [reserve the liquid, don’t pour it all in stupidly] Don’t put the yeast and the sugar and salt together, it is best to bury it in the flour to start the kneading process The middle is also to be observed. If it forms a clump, don't pour the reserved liquid. On the contrary, add a little liquid, little by little.
3.
Add olive oil after fifteen minutes.
4.
Add the black raisins for twenty minutes.
5.
I also added some quinoa by the way. Ignore it if I don't have it.
6.
After a kneading process ends, the basin becomes a ball. Don't forget to put some olive oil on the basin or it will stick to the bottom.
7.
Now that the weather is hot, just cover with plastic wrap and ferment at room temperature. Fermentation can be completed by rubbing the hole by hand without retracting until it is twice the size.
8.
After the pat is finished, divide into four doughs evenly, cover with plastic wrap and let for about 15 minutes.
9.
When the slack is good, take a dough, press it down and roll it out. The loose dough rolls out easily without shrinking.
10.
The dough is rolled up from top to bottom to form an olive shape, and the mouth is tightly pinched down.
11.
Line the baking tray with greased paper and arrange them one by one, leaving space.
12.
After the second fermentation starts, put it in the oven to turn on the fermentation function. It must have this function. Remember to put a bowl of warm water to ensure humidity during fermentation.
13.
1.5 times the size is ok, take it out and use a blade to cut the mouth, this does not absolutely follow your own mood.
14.
Preheat the oven to 200 degrees, lower the heat to 190 degrees, and bake for 16 to 20 minutes to observe.
15.
I like the smell of the bread when it's baked and the house is full. Today, this bread has the unique flavor of beer, as well as raisins and quinoa that have a richer taste.
16.
When the bread is warmed, I will put it in an airtight container. When I eat it the next day, I can spray some water and re-bake it for a few minutes.
17.
Let me show you how much the ingredients are, and you can easily get breakfast with a vegetable salad, a cup of coffee or your own squeezed vegetable juice.
18.
Just slice it at breakfast the next day.
19.
I spread the omelette and added seaweed in it, which is super nice.
20.
If you can't find a reason to stick to it, then you find a reason to start again. Life is as simple as that.
Tips:
Those who like food can follow my food WeChat: yuner6421! I will share some food dynamics and practices every day. There are groups to join, boys don’t want it.
