Brown Rice and Fresh Milk Bread

Name: Brown Rice and Fresh Milk Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g brown rice; 125g High-gluten flour; 70g water; 10g brown sugar; 1/8 teaspoon salt; 1/2 tsp Dry yeast; 60g Fresh milk; 5g butter; 25g Ripe pine nuts; Some protein; Some Germ

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is no brown rice at home, so I went to the supermarket to buy a handful. Cooked into brown rice, only 50 grams, the rest of the rice can only be eaten by yourself.
The last little pine nuts were peeled out with great effort, and it was enough to make two breads. It was really beautiful for adults. The pine nuts are too small, too lazy to remove the inner skin. Anyway, coarse-grain bread like my own has always been consumed only by myself. If you don't mind, no one will mind.
The brown rice bread rolls full of germs, and the five blades split their mouths during baking. It looks rough and simple. you are my cup of tea. . . . . "

Brown Rice and Fresh Milk Bread

1. Soup ingredients: 50 grams of brown rice, 10 grams of high-gluten flour, 70 grams of water

2. Pour all the soup ingredients into the pot

3. Stir well

4. Heat on a small fire, keep stirring until it is a dough, remove from the fire

5. After cooling, seal with plastic wrap, refrigerate for 60 minutes and set aside

6. Dough material: 125 grams of high-gluten flour, 10 grams of brown sugar, 1/8 teaspoon of salt, 1/2 teaspoon of dry yeast, 60 grams of fresh milk, 5 grams of butter, 25 grams of cooked pine nuts

7. Pour half of the soup and the dough ingredients except butter and pine nuts into a large bowl

8. Knead into a uniform dough, add butter

9. Continue to knead to pull the film

10. Add pine nuts

11. Knead

12. Put it in a large bowl and ferment to double the size

13. Prepare decoration materials: egg whites, appropriate amount of germ

14. Divide the fermented dough into 2 equal parts and round them

15. Surface brush protein

16. Glue the germ

17. Put it in a baking tray and leave it in a warm place to ferment for the last 25 minutes

18. Cut 5 slits on the surface of the dough and continue to ferment for 10 minutes

19. Put it in a preheated oven, middle level, upper heat 190 degrees, lower heat 160 degrees, bake for about 20 minutes

20. Surface coloring, baked

Tips:
Brown rice: Wash 2 cups of brown rice, add 2 cups of half water to cook, and use 50 grams of brown rice to make bread.
The fermentation time depends on the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.