Black and wheat
By VicentaLakin
The bread of the past, the strong smell of milk snorts, and the first taste is amazing, and the rest is sweet. And this rye bread must taste in peace, without the first taste of surprise, and chewing out the fine, but with a plain, clean smell of wheat in its mouth. I kind of realized a little bit about my friend being vegetarian
Recipe Recommendations
- brown sugar 55 grams
- high-gluten flour 350
- the cranberry 50 grams
- yeast 6 grams
- salt 4 grams
- rye flour 50 grams
- water 240 grams
- corn oil 45 grams
Steps for Black and wheat
1
It took me 40 minutes to put all the material, including corn oil, in the bread drums, slowly and quickly, and to remove transparent and impregnable membranes。
2
It fermented twice the size of the barrel around 28 degrees, with a fingertip that didn't shrink. On average, they are divided into two groups, each with one fifth cut and the rest rubbed into cranberry。
3
The reserved noodle stand wraps up the cranberry-painted noodles and organizes them into round shapes. Put it in the oven to open the fermentation and add a glass of hot water to the oven。
4
It fermented twice as big, sifted out a low-strength powder, and cut out the flowers with a sharp knife
5
Ten minutes to the bottom, 150 degrees in the middle and 30 minutes out。
6
Slice after cooling, sealed and preserved. Tastes soft and delicious。