Whole Grain Bread
1.
Mix all the ingredients of the soaking liquid, cover the lid, and let stand at room temperature for 12 hours; put water, crushed fresh yeast, bread flour, whole wheat flour, and rye flour into the kitchen machine
2.
Roughly stir until the moisture is absorbed by the flour, add natural yeast; after stirring at low speed, turn to medium speed and stir for about 5 minutes, until the dough is shiny and elastic
3.
Add all the soaking liquid and stir evenly at low speed; put the dough into the container, cover with plastic wrap, and leave for 45 minutes; use a scraper to turn the dough underneath along the wall of the container and pull it to the opposite side, and then pull it twice; Second fermentation for 45 minutes
4.
The volume of the fermented dough is obviously increased, and it has obvious fermented sour taste; the dough is poured on a floured workbench, divided into two parts, and folded twice and three times respectively. After standing for 10 minutes, shape it into the desired shape. The molded bread is fermented on linen cloth, and the surface is lightly sprinkled with flour and covered with linen cloth. Prove for about 120 minutes at 20 degrees room temperature
5.
Place the bread on a baking tray covered with baking paper, spray water on the surface, sprinkle the mixed grains and nuts on the surface, and pat gently with your hands; preheat the oven to the highest temperature, spray water, push in the dough, and put the water together grilled. 230 degrees, about 35 minutes
