Multigrain Bread Can Also be So Delicious
1.
Low sugar and low fat,
2.
Soft and delicious
3.
Weigh the oatmeal and oatmeal with the Grime Kitchen, and use the Grime Kitchen chef machine at 9 levels for 2 minutes to make a flour. It feels a little coarse to the touch with your hands. Prepare 35 grams of oatmeal flour/35 grams of tartary buckwheat flour.
4.
Put the tartary buckwheat flour and oat flour into a small pot, add 140 grams of water and mix well, then heat over medium heat and stir constantly until it boils and it becomes a thick cooked batter. Cool the cooked batter and set aside. Start making dough. Gremei Kitchen Western-style chef machine weighing the required materials, then add high-gluten flour, dry yeast, sugar, salt to the main bucket, then add the cooled multigrain batter and the remaining 100 grams of water, 2 stops 3 minutes, knead into a dough, add butter and continue to stop 2 for 1 minute to pull out the flat film of the hole (depending on the water absorption of the flour, the amount of water in the formula is for reference only, please adjust according to the actual situation, and knead it into a soft dough)
5.
Put the kneaded dough in a large bowl, cover it with plastic wrap or a damp cloth for basic fermentation. It takes about 40 minutes to 1 hour at room temperature of 25°C. After the dough has become significantly larger, you can dip your fingers in flour and gently poke into the dough to check the degree of fermentation. If the hole does not shrink or collapse after the finger is pulled out, it means that the fermentation is in place (if it is retracted, it means that the fermentation is not enough, if it collapses, it means that the fermentation is over).
6.
Knead the fermented dough thoroughly, divide it into four parts, knead round, cover with plastic wrap and let it proof for 15 minutes
7.
Take a proofed dough, flatten it, and roll it out with a rolling pin into an oblong shape. Roll up from one end of the dough to the other. When rolling, roll the two sides to the middle while rolling,
8.
It forms an olive shape with a large center and pointed sides.
9.
The rolled dough is placed on a baking pan covered with greased paper for final fermentation (the best fermentation environment: temperature 35-38 degrees, humidity 85%).
10.
After fermenting to twice the size, sift a layer of high-gluten flour on the surface of the dough as a decoration, and then put it into the preheated oven for baking.
11.
Put it in a preheated oven with a high and low fire at 180℃ and bake for about 15 minutes until the surface of the dough is golden brown, and it is ready to be baked. *The temperature of different ovens is different, please adjust the baking temperature and time according to the actual situation.
12.
Finished picture
Tips:
Yuan Fang Zijunzhi
1. This is a multi-grain bread, but because multi-grain does not contain wheat protein that can generate gluten structure, if the amount of multi-grain is too much, it will cause the bread to taste too rough. This formula is that the amount of grains is a very suitable ratio, and by adding water to boil the grains to form a mature batter, the water content of the whole bread is greatly increased, making this bread taste very soft and delicate, and very delicious. Try it, you will never feel that you are eating multigrain bread.
2. Kneading and fermentation are always the constant themes of bread, so these two steps must be done well in order to make a successful bread.
3. This bread is low-oil and low-fat, and is very suitable as a staple food during weight loss. It is a very good weight-loss meal with low-fat or skimmed milk, vegetable salad and lean meats such as beef and chicken breast. If you want to make more multigrain bread at once, you can double the recipe.
