oatmeal bread
By VicentaLakin
I'm used to all kinds of sweet noodles, and suddenly I'm trying to try the simple, nutritious, chewing-up, hard bread, and I happen to find the rest of my oatmeal
Recipe Recommendations
- high-gluten flour 155 grams
- oat flour 45 grams
- milk powder 15 grams
- caster sugar 30 grams
- salt 5 grams
- yeast 3 grams
- milk 40 grams
- whole egg liquid 30 grams
- butter 20 grams
- baking powder 1.5 grams
- soup seed 25 grams
- salty and sweet
- roast
- several hours
- ordinary
Steps for oatmeal bread
1
There's some raw oatmeal in the house. It's made of powder. It's sifted
2
Prepare materials, of which soup is mixed with 100 grams of water with 25 grams of high-weather flour, a minute of fire from a microwave oven, and a one-hour freeze in the fridge with a protective film
3
In an hour, take out the soup, add milk, powdered milk, fine sugar
4
I guess that's it
5
High-banded flour, oatmeal flour, powdered powder (but not) mixed
6
1/3 powder mixture of step 5, yeast to paste of step 4 Internal
7
Flip evenly
8
Add the remaining flour and salt
9
Give it to the baker when it's almost even
10
Activate face rubbing in 20 minutes, take a small piece, and there'll be a thick film
11
Add 20 grams of butter at this time
12
Take a face and pull out the whole model
13
Take a clean basin, put a few drops of salad oil in the basin, put it on a lasagna, fermented at 30 degrees of base for about 50 minutes, fermented to 2 to 2.5 times the size of the original fermentation, dried flour with a finger and inserted into the flour, and the hole becomes the basic fermented lasagna without immediate contraction
14
Take out the noodles and give the total weight after the exhaust
15
Scratch the panels and split them into six pieces
16
Take out a small noodle, a groove
17
From the top up to the bottom of your hands, roll over to the middle, roll over, close your back and close your mouth
18
Put it in the oven for a double fermentation
19
When the noodle ferments twice as big, the surface is sifted with dry flour with a sharper knife
20
180 degrees preheat in the oven and 165 degrees in the middle and above for 18 minutes
21
And Laszlo
22
It's beautiful, isn't it? Beautiful morning. It's greatoatmeal bread Make Tips
After the dough is rounded, some gas is expelled and the dough becomes less elastic. Shaping it at this stage will cause it to tear or burst when rolled out. Therefore, you need to cover it with plastic wrap and let it rest for 10-15 minutes; this is also known as intermediate proofing or bench rest. Everyone, please pay attention to your oven's temperature.