Most of the grains are French
This recipe has gone through all kinds of hardships, I made cream Egypt that day, and I was numbly protested by the small bread, saying that it is high milk, high sugar, and high fat, do you want the small bread to become a big baby? In order to deter me, he also bought durian and put it in the living room, which was inviolable, and pointed to a plate of cactus and said to me, please sit down I was so scared that I quickly came up with a sugar-free, oil-free, dairy-free, and egg-free bread This bread is perfect for main meals: Breakfast with oat milk Lunch and dinner with thick soup Intense satiety but ultra-low calorie intake Lots of whole grains and cereals for flavor Increase dietary fiber and nutrients Made purely with French flour T65 using French old noodle leaven The production is not too difficult This recipe is for one amount
The grain is more French practice
Step 1
Pour the grains into water half an hour before kneading, mix well and set aside
Step 2
Dough ingredient collection
Step 3
Water Yeast liquid mix Add malt essence and mix well (no yeast liquid is replaced with water, no malt extract is replaced with honey.)
Step 4
Add yeast powder and let stand for five minutes to dissolve
Step 5
Pour in flour French old noodles (refer to my recipe [Making French old noodles])
Step 6
Stir on medium speed until gluten reaches the expansion stage Add salt and stir on high speed for 2 minutes Pour in the soaked grains and mix well on slow speed
Step 7
Spread it flat, put in the dried fruits, fold and mix, mix and knead evenly
Step 8
Spread Massage 27 degrees 75 humidity After 45 minutes of fermentation, the exhaust is folded and turned over and flattened, and ferment for another 45 minutes
Step 9
Simply roll up to 27 degrees 75 humidity and relax for 30 minutes
Step 10
Massage and flatten and roll up and shape
Step 11
Shape a big fat olive at 33 degrees 80 humidity and ferment for 45-50 minutes
Step 12
Sprinkle with rye flour and cut the mouth as you like
Step 13
Preheat the oven 220 Put the heat down 190 Put a baking dish at the same time to preheat the water together to create steam Remove the water pan at the 10th minute of baking, no steam is needed. Bake for about 25 minutes
Step 14
Out of the oven
Step 15
Rough man
Step 16
The room is filled with the aroma of wheat and grain
Step 17
Cut it open and see that it is chewy and fluffy, and the skin is crispy
Step 18
The key is to eat delicious and not afraid of getting fat!
Grains are mostly French cooking skills
Slimming weapon Eat more and don’t be afraid of getting fat. Best to taste 30 minutes after baking 12 hours overnight