Sprouted Grains
1.
Prepare the ingredients: sprouted grain bread mix and room temperature cold water; yes, only these 2 ingredients are needed;
2.
Put the ingredients into the kneading bucket, first beat them at low speed to form a dough, and then turn to high speed to make the muscles stronger. There are more grains in the dough, so the film cannot be pulled out;
3.
Round the dough, put it in a basin, and leave it in a warm and moist place for basic fermentation for about 1 hour;
4.
The dough is 1.5-2 times its original size. Dip your fingers in flour and poke a hole on the top of the dough without collapsing and shrinking slightly;
5.
Divide the dough into two parts, the smaller part is between 90-100 grams, sprinkle a little high-gluten flour and roll it into thin slices, the size should be able to completely cover the big dough; the center of the small dough is smeared with a little vegetable oil;
6.
Put the smooth side of the dough down;
7.
Gather the sides of the dough sheet toward the middle and pinch it tightly;
8.
Turn the dough over, with the smooth side facing up, sift a little high-gluten flour, use a cutting knife to cut out the pattern you like, the depth of the knife edge should be able to cut the thin dough; put it in a warm and humid place for a second fermentation to nearly 2 times the size;
9.
Put the green body into the middle and lower layer of the preheated oven, and fire up and down at 205 degrees for 25 minutes; when putting it into the oven, use the "steam roast" function to spray steam, and look at the surface color in the last 5 minutes. The fire is adjusted to 195 degrees, and the lower fire is 205 degrees unchanged;
10.
This is the state when roasted for 15 minutes, very full;
11.
Shake it a few times after it is out of the oven. It can be eaten when it is warmed up on a drying rack. The skin is crispy, the inside is soft, and the grain is rich.
Tips:
1. The grain bread mix I used, flour, grains, yeast, salt, etc. are all well proportioned, just add water and knead into a dough and can be used; it can be fermented once or twice, the shape is not limited, you can press yourself Like to make;
2. You can use a kneading machine, bread machine or hand kneading, just follow the instructions on the package to complete the index;
3. The baking temperature and time are adjusted according to the actual situation of the oven used, the material of the mold, and the size of the bread shape;
4. Eat the baked bread while it is hot. The outer skin is crispy and the inner part is soft. If you eat it the next day, it will be a bit weak. Re-enter the oven at 180 degrees and bake it for 3 minutes to recover.
