A grain bread
By VicentaLakin
There's a couple of obituary powders in the house that's out of time, and they're scrambling, and they're putting the flour together, and they baked six breads. This scoundrel's in line. Good boy. O'Bale, it's the impression that there's no oil or sugar, that there's hot skin, that there's cold skin and chewing, and there's very rough but soft inside. Without hard crafts, it's hard to make such good oafs at home, so they're used. These breads can be mixed with cold water, with homemade raw yogurt on their hands, which can increase some protein content and taste。
Recipe Recommendations
- Self-forming flour for multi-grain bread 950 grams
- yogurt 200 grams
- cold water 440 grams
Steps for A grain bread
1
(a) Material is ready: wheat bread is self-puffed, raw yogurt and cold water; without such powder, it can be prepared for groceries, coarse food, without sugar, with 1 per cent salt, and dry yeasts are 1 per cent of flour
2
The material is poured into the scavenging drums, with flour having a different water intake rate and a higher concentration of raw yogurt, which can reduce the amount of liquid, as appropriate, and can be pumped up without membrane
3
The noodles are rounded in the basin and fermented at the base of warm and wet areas
4
Noodles are sent twice as big
5
Down on the board, divided into six equals, rounded and loose for 10 minutes
6
(a) The face of the noodles is made into a cow tongue, curled into a roll and loose for 10 minutes
7
A long strip of about 30 centimetres of growth, which is then rolled
8
The width of the rolls is adjusted to the size of the moulds, coded in the moulds, and the warm and wet areas are refertilized
9
(a) 200 degrees preheat in the oven when it reaches full 8 minutes
10
Send them to pre-heated ovens, mid-floor, up and down, 180/200, 25 minutes, disemboweled from the oven, then eaten after cool。
11
A grainy bread, nutritious and healthyA grain bread Make Tips
1. The formulas are set in a series of different shapes, either with other moulds or without them; 2. Since it is a combination of spontaneous powder, a corresponding proportion of liquids is required; 3. The temperature and timing of the roast are adjusted to the actual condition of the oven, the material of the mould, and the size of the face。