Super Multigrain Bread
by Food·Color
Favorite
8
Difficulty
Easy
Time
24h
Serving
2
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 am accustomed to using other materials to replace materials that are not available and infrequently used, for "The Apprentice Baker", I want 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 non-replaceable version.
"This bread and its derivative versions are the best toasts in the world, because honey and brown sugar are added to increase the sweetness. So the bread burns very quickly during the baking process. These grains retain moisture and are baked in slices. When making, although the slices are crispy, they still retain the moist and sweet taste." "I usually sprinkle poppy seeds on the bread because it can beautify the appearance and increase the flavor, which is much better than sesame.".
"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, and it is really necessary to "cook rice specially for the bread", even if the bread made is less than the recipe.
"You can also use the same amount of water instead of milk. The bread without milk will be firmer and lighter in color, because milk not only softens the dough and increases nutrition, but also contains a small amount of lactose, which helps Because the crust is scorched.” I like dark bread the most, but why don’t you use all 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 I am accustomed to using other materials to replace materials that are not available and infrequently used, for "The Apprentice Baker", I want 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 non-replaceable version.
"This bread and its derivative versions are the best toasts in the world, because honey and brown sugar are added to increase the sweetness. So the bread burns very quickly during the baking process. These grains retain moisture and are baked in slices. When making, although the slices are crispy, they still retain the moist and sweet taste." "I usually sprinkle poppy seeds on the bread because it can beautify the appearance and increase the flavor, which is much better than sesame.".
"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, and it is really necessary to "cook rice specially for the bread", even if the bread made is less than the recipe.
"You can also use the same amount of water instead of milk. The bread without milk will be firmer and lighter in color, because milk not only softens the dough and increases nutrition, but also contains a small amount of lactose, which helps Because the crust is scorched.” I like dark bread the most, but why don’t you use all 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. . . . "
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