I've been staring at this super-meal bread. At that time, however, there was no poppy seed and it was still confused by the fineness of the corn flour. While other materials are used to replace those that are not available and are not commonly used at hand, in the case of Apprenticeship bakers, it is intended to be as close to the original as possible. Even those labelled “optional” always try to be “necessary”. Although, according to the author, the bread “extended the possibilities of cereal choice” and “can replace corn or oats (or mix them) with millet, quinoa, pickles or oats”. But I still want the original version that's not a substitute. “This bread and its derivative version are the best toast in the world because of the addition of honey and red sugar to add sweetness. So the bread is burning fast. These grains retain moisture and, while the slices are baked, the slices, although very thin, are still able to maintain the wet sweet taste.” I usually throw poppy seeds in bread because it both exalts and increases the taste, much better than sesame.” "A small amount of cooked rice was used in the formulation. If rice is cooked specifically for bread, there seems to be trouble (unless you make more bread than in the formula). So I suggest we cook more and leave some for bread." The truth is that no rough rice has ever been added to the cooking, let alone pure rice. So, there's no way to keep some for bread, but it's "cooked rice for bread," even if the bread is less than in the formula. "You can replace it with the same amount of water without milk. Bread without milk can be tougher and lighter in color, because milk not only softens the noodles, increases the nutrients, but also contains a small amount of lactose, which helps to caramelize bread. The last fermentation lasted 90 minutes, however, for half an hour, it was thought that the noodles should have collapsed, and it was not expected that the noodles would still be strong, although they were shaking with their hands. That flour seems pretty strong。
