Pumpkin Yogurt Unsalted Flaxseed Oil Bread

Overview

Thank you Food World! Thank you Xinliang Group! The result after receiving baking flour! The moment I saw the bread coming out of the oven, I finally let go of my uneasy heart. I originally wanted to make a nutritious pumpkin yogurt bread with less sugar and oil, but ended up missing the salt due to my own mistake. Anyone who is familiar with baking knows that salt, yeast and sugar are in a three-legged relationship in bread dough. They help and inhibit each other. Without any one of them, it is difficult to achieve the best results. The small amount of salt is indeed an important ingredient to stabilize the yeast fermentation and increase the strength of the dough. Without salt, it will be difficult to achieve the best results. The dough will lose its strength, and the yeast will rapidly increase to the point where it is difficult to control the fermentation state, resulting in excessive fermentation, sourness and no tension. Fortunately, the dough was discovered early and the amount of sugar used was small. Therefore, I kept a careful observation during the fermentation to avoid excessive fermentation, and finally succeeded. I am so lucky and happy! However, I would like to remind everyone: You must be careful when doing things in the future, and you must never make mistakes like me again~~~

Tags

• baking
• children
• breakfast
• afternoon tea
• black and white sesame seeds
• flaxseed oil
• high gluten flour
• homemade yogurt
• pumpkin puree
• white sugar
• whole egg liquid
• yeast

Ingredients

Steps

1. 1 Prepare all ingredients

   

2. 2 Pour sugar, whole egg liquid, pumpkin puree, homemade yogurt and bread flour into the bread barrel

   

3. 3 Finally, bury the yeast and put it into the bread machine to start the kneading process

   

4. 4 When finished, remove and add linseed oil

   

5. 5 Start the kneading process again until a large dough is formed

   

6. 6 Roll the dough into a ball and ferment until 2.5 times in size. Remove and deflate the dough

   

7. 7 Divide 45g/portion into 6 portions, roll into a round shape and let the lid film rest for 15 minutes

   

8. 8 Roll the loosened dough into a ball again

   

9. 9 Put them into molds one by one and let them ferment in a warm place until they are 9 minutes full

   

10. 10 Brush the surface with whole egg wash and sprinkle with a little sesame seeds

    

11. 11 Send to the middle rack of the oven: 180 degrees, upper and lower heat

    

12. 12 Bake for about 20~25 minutes until the surface is golden

    

13. 13 Take out the baking pan and unmold

    

14. 14 Transfer to grill to cool and store