Step 1

First of all, the old French noodles one night in advance. Water and yeast dissolve first, add French flour and salt, stir well without dry powder, ferment at room temperature for an hour and then put in the refrigerator overnight to ferment.

Step 2

All grains are roasted, if you buy grains raw, please roast them before using them. Before kneading, mix the grains and soak them in 65g water for 15~20 minutes.

Step 3

The dough ingredients are removed from the grains and raisins, the rest are put into the chef’s machine, and the finished French noodles are also put in. Turn on the chef machine to knead the dough, first set the state at low speed and then turn on the high-speed kneading, the dough of this bread only needs to be kneaded to eighty or ninety tendons, the ductility and elasticity are balanced, the dough is smooth, there is no need to knead it to the glove film state, you can reserve a little, don’t knead it too much.

Step 4

Add the soaked grains and dried raisins to the kneaded dough, stir all well at a slow speed, no need to over-beat the noodles.

Step 5

After beating out the tank, put it in the fermentation box, the dough is softer, and you can dip your hands in some water, so that it is easier to operate. Place it at room temperature of 25~28 degrees and humidity of about 75%, and ferment for 40 minutes. After 40 minutes of fermentation, fold and turn the dough over, then cover and continue to relax for 40 minutes.

Step 6

The dough is filled with gas, pour out the dough and pat it to exhaust, drain the large bubbles, divide it into 6 parts, wrap it and cover it with plastic wrap and relax for 25 minutes.

Step 7

Take a loose dough, roughly flatten it with your hands, pat off the large bubbles around it, and then gently turn it over with the smooth side down.

Step 8

Fold and roll up from top to bottom, and retract the sides slightly to the middle.

Step 9

The bottom is closed and pinched tightly. Shape into an olive shape, the shaping technique can be seen in the video above.

Step 10

Close the mouth up, place on the fermentation cloth folded out of the groove, the temperature is 32 degrees, the humidity is 80%, and the relaxation is 40 minutes. The surface of the loose dough is elastic, and when pressed, it will slowly rebound and fill with gas.

Step 11

Place the finished dough on a high-temperature oilcloth with the mouth down, sift a thin layer of whole wheat flour on the surface, and then cut a few cuts with a cutting knife.

Step 12

Put in a fully preheated open-ear oven, put the oilcloth directly on the stone slab, heat 230 degrees, lower heat 210 degrees, bake for 20 minutes, spray steam for 3 seconds, and then steam for 3 seconds after three minutes. The time temperature is for reference only, according to the actual adjustment of each oven.

Step 13

Baking~

Step 14

Healthy European buns are out~

Step 15

After baking, shake the mold lightly, remove the mold until the cooling rack cools, and seal it when it cools to a little residual temperature.

Step 16

You can sandwich your favorite vegetables or various ingredients you like to eat to make an open sandwich for breakfast, which is nutritious and healthy.

Step 17

The crunchy bread becomes more and more chewy, and you can hear it singing when it is just baked.

Step 18

Cut open the healthy grains inside, the bread body is oil-free and sugar-free, and the original wheat aroma.