Whole Wheat Flax Seed and Fig Toast
1.
Gelinuoer Organic Flaxseed Oil selects non-genetically modified natural linseed from the Ulanchabu flax producing area of Mongolian Plateau as raw materials. After the international advanced double helix physical cold pressing and cold treatment, zero addition, no reconciliation, to maintain the natural essence of the oil. Pure, the product is rich in α-linolenic acid, "washing oil with oil"-helps the body metabolize excess oil and toxins, gently regulate blood sugar, blood lipids and blood pressure, and appropriately convert DHA according to human needs. There are also "land fish oil" and "month oil" The reputation of "smart oil" and "healthy oil" is the food of choice for supplementing the essential fatty acids of the human body.
2.
Prepare the ingredients
3.
Cut figs into small grains
4.
Put the middle kind of ingredients into the bread machine, put the liquid first, then the powder. Separate the salt and yeast. Use the dumpling wrapper process to knead into a dough, and ferment at room temperature to 2 to 3 times its size.
5.
Except linseed oil, the main dough is mixed and kneaded. The last added medium seed cut into pieces
6.
Knead the dough with dumpling wrapper until it is smooth, add flaxseed oil and knead until it is almost completely expanded
7.
Take out a small piece of dough and gently pull open the thin glove film. The smooth edge of the whole wheat glove film indicates that the dough has been kneaded in place and can be used for toast.
8.
Add dried figs and knead well. The kneaded dough relaxes at room temperature for 25-30 minutes
9.
Divide the dough into 4 equal parts, ventilate, round and relax for 20 minutes, roll it into an oval shape with the palm of your hand, thin the bottom edge, then roll it up, and finally pinch the end tightly.
10.
After relaxing for another 15 minutes, repeat the roll
11.
Put in the small toast mold
12.
In the oven 35 degrees to 8 minutes full
13.
Put it in the oven, heat up to 170 degrees, and bake for 25 minutes at 165 degrees. After seeing the brown-red surface of the bread, cover it with tin foil for about ten minutes.
Tips:
The water absorption of each flour is different, and the water absorption is different in different seasons. (Liquid amount should be less in summer) Please increase or decrease the milk of the main dough as appropriate.
