Full score for dietary fiber | Multi-grain rye bread
Overview
The multi-grain bread gets better and better the more you chew it. It has a rich wheat flavor, is low in calories and has a strong feeling of satiety. Therefore, it is sought after by many fitness experts. Foodies no longer have to worry about gaining weight!
Tags
Ingredients
Steps
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Put the rye flour and water in the soup pot into the milk pot, stir while heating, until obvious lines appear, let cool and refrigerate for 2 hours for later use.
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Put the ingredients for the main dough part except butter into the cooking machine, and put the soup stock into it as well.
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Stir.
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Stir evenly and adjust to level 4.
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Stir until expanded.
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Add room temperature softened butter.
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Continue stirring until fully expanded.
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Pour in 50 grams of grains.
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Mix well on low speed.
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Take out the dough and roll it into a round ball for one fermentation, let it ferment for half an hour.
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Divide into three equal parts and roll into balls.
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Relax for 15 minutes.
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Take one piece of dough and roll it into an oval shape.
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Turn it over, sideways, and use your fingers to spread out the bottom into an octopus shape.
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Roll into an olive shape from top to bottom.
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Prepare cereals.
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Pour the multigrain grains into a plate, spray water on the surface of the bread dough, roll the multigrain grains on the plate, and ferment until doubled in size.
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Bake in the preheated oven at 190 degrees for about 25 minutes.
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Just take it out of the oven.
