Super Multigrain Bread
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
5
I have been eyeing this super multigrain bread for a long time. But there were no poppy seeds at that time, and I was still confused about the fineness of coarse corn flour. Although I was accustomed to substituting other materials for unused and infrequently used materials, but for "The Apprentice Baker", I wanted to be as close to the original as possible. . Even those marked as "optional" always want to be "required" as much as possible
Although the author said that this bread "expands the possibilities of grain selection", "millet, quinoa, amaranth or buckwheat can be used instead of corn or oats (or a combination of them)". But I still want the most original version that is not a substitute. "This bread and its derivative version are the best toast in the world, because honey and brown sugar are added to increase the sweetness. So the speed of the bread coking during the baking process is very high. Fast. These grains retain moisture. When sliced and roasted, although the slices are crispy, they can still maintain a moist and sweet taste." "I usually sprinkle poppy seeds on the bread because it can beautify the appearance and can It increases the flavor and is much better than sesame seeds."
"A small amount of cooked rice is used in the recipe. It seems a bit troublesome to cook rice specifically for bread (unless you make more bread than in the recipe). So I recommend cooking a little more while cooking, and then save some Come to make bread.” The fact is that brown rice has never been added when cooking rice, let alone pure brown rice. Therefore, it is impossible to leave some to make bread. It is really necessary to "cook rice specially for the bread", even if the bread is made less than in the recipe, "you can use the same amount of water instead of milk instead of milk. No added Milk bread will be stronger and lighter in color, because milk not only softens the dough and increases nutrition, but also contains a small amount of lactose, which helps the crust burn." I like dark bread the most, but why not use all of it. Where's the milk?
Finally, it fermented for 90 minutes. However, after half an hour inadvertently, I thought the dough should collapse. Unexpectedly, although the dough trembled with the shaking of the hands, it was still very firm. The gluten of this flour seems pretty good...
Although the author said that this bread "expands the possibilities of grain selection", "millet, quinoa, amaranth or buckwheat can be used instead of corn or oats (or a combination of them)". But I still want the most original version that is not a substitute. "This bread and its derivative version are the best toast in the world, because honey and brown sugar are added to increase the sweetness. So the speed of the bread coking during the baking process is very high. Fast. These grains retain moisture. When sliced and roasted, although the slices are crispy, they can still maintain a moist and sweet taste." "I usually sprinkle poppy seeds on the bread because it can beautify the appearance and can It increases the flavor and is much better than sesame seeds."
"A small amount of cooked rice is used in the recipe. It seems a bit troublesome to cook rice specifically for bread (unless you make more bread than in the recipe). So I recommend cooking a little more while cooking, and then save some Come to make bread.” The fact is that brown rice has never been added when cooking rice, let alone pure brown rice. Therefore, it is impossible to leave some to make bread. It is really necessary to "cook rice specially for the bread", even if the bread is made less than in the recipe, "you can use the same amount of water instead of milk instead of milk. No added Milk bread will be stronger and lighter in color, because milk not only softens the dough and increases nutrition, but also contains a small amount of lactose, which helps the crust burn." I like dark bread the most, but why not use all of it. Where's the milk?
Finally, it fermented for 90 minutes. However, after half an hour inadvertently, I thought the dough should collapse. Unexpectedly, although the dough trembled with the shaking of the hands, it was still very firm. The gluten of this flour seems pretty good...
