All-eat raisin bread
By VicentaLakin
i used to make bread or toast with whole wheat powder, which was soaked, which was sold and made dark, but tasted very good. i'm used to eating fine amounts of food, and i'm gonna have to get some coarse food. with raisins full of bread, there's a special taste, a special nutrient, but raisins can be replaced with all kinds of raisins or dried fruit. http://item.tuobao.com/item.htm?id=15311562171
Recipe Recommendations
- Whole wheat premixed flour 120 grams
- high-gluten flour 80 grams
- water 125 grams
- high active dry yeast 3 grams
- salt 4 grams
- fine sugar 7 grams
- olive oil 7 grams
- raisins 75 grams
- sweetening
- baking
- several hours
- ordinary
Steps for All-eat raisin bread
1
1. Prepare materials。
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2. Pour olive oil, other than raisins, into the bread machine for 15 minutes in the order of the first liquid, the powder behind the fabric, and the last yeast powder。
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3. The olive oil was poured into it for 15 minutes, and the process was extended。
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4. Falling into the raisins, initiating and face-to-face procedures for two minutes, complete mixing of the raisins and noodles。
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5. The living pasta is placed in the container with a protective film。
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Room temperature fermented twice as high。
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7. The fermented pasta is split into 2 equivalents and set to 10 minutes。
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8. Growing an elliptical form of one of the noodles。
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From top to bottom, the sides close the perimeter。
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10. Squeeze into olives and squeeze them down。
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11. fermentation in warm and wet areas is twice as large and three small mouths on the bread surface are gently slashed with a knife, not to be deep。
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12. A small amount of high powder is distributed and placed in preheated ovens of 200 degrees, 15-20 minutes (depending on their own ovens)。