Whole Wheat Oat Bread

Name: Whole Wheat Oat Bread
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 160g High fan; 90g Whole wheat flour; 2g salt; 150g milk; 20g Sugar; 25g butter; 30g Fruit Nut Oatmeal

by Soft blue crystal

4.6 (1)

Favorite

1

Difficulty

Easy

Time

2h

Serving

3

Everyone knows that eating more whole grains is good for your health, so even if you are making bread, you can mix a part of it. Because all the whole grains are used, the taste of bread will become rough. Adding only a part can greatly improve the taste. Bread is generally made with whole wheat flour. Whole wheat flour refers to the outer bran contained in wheat flour, so that the ratio of endosperm and bran is the same as that of the raw wheat. The finely ground flour cannot be eaten. What kind of graininess. If you like to eat grainy, whole wheat flour with coarse bran can be used.
I bought a large can of fruit and nut oatmeal, in fact, there are other ways to eat besides milk for breakfast. I added some fruit and nut oatmeal to the topping, which not only improved the appearance, but also had a different taste. I put it in my mouth every bite, and the taste is really great!

Ingredients

Whole Wheat Oat Bread

1. Pour milk, salt, sugar, high flour, and whole wheat flour into the inner pot of the cook machine.

2. Start the 3rd gear and form a dough, then add butter and continue to knead.

3. Scoop the fruit nut oatmeal into the mold first. Pour milk again and let it sit for a while to allow the cereal to absorb the milk.

4. After the dough is rounded, roll it into a sheet.

5. Roll up from top to bottom.

6. Roll it into a strip, roll it up and put it in a mold.

7. Fermented for about 40 minutes, the volume becomes larger.

8. Put it in the oven and bake at 170 degrees for 30 minutes. After being out of the furnace, it will be reversed and demoulded in time.

Tips:
1. Because the whole wheat flour is added, the dough does not need to knead the mask.
2. When the surface color is serious, it should be covered with tin foil in time.
3. The oatmeal absorbs milk, so it won't taste dry when baked.