Tips on how to make multigrain bread, how to make multigrain bread how to make multigrain bread

Ingredients: 295g of multigrain gluten flour, 80ml of warm water, 50ml of pure milk, 5g of yeast, 1 egg, 30g of butter

Cooking steps: Step 1 4

Put water, milk, eggs, flour, and yeast in the bread maker and press the bread button.

Step 2 4 After the dough is formed, add the butter and continue to stir into the dough.

Step 3 4 Ferment in the bread maker to double the size, take it out, vent, shape, put it back in the bread maker for secondary fermentation, and start baking if it is more than twice the size.

The last step.

Pour out the bread while it is hot, then let it cool and slice.

The preparation of multigrain brown bread:

Ingredients: Dough: 130g of Shinra Japanese bread flour, 130g of Shinra black whole wheat flour, 5g of cocoa powder, 50g of brown sugar, 5g of Shinra yeast, 4g of salt, 30g of eggs, 160g of water, 30g of butter, 30g of salad dressing

1 egg yolk, 10g caster sugar, appropriate amount of salad oil, appropriate amount of white vinegar, surface decoration, appropriate amount of cereal granules.

Cooking steps: Step 1 14

Preparation of dough ingredients;

Step 2 14

Put all the ingredients in the kitchen machine or bread machine, stir until the thick film is pulled out, add the butter and stir until the expansion stage (the film is easily pulled out);

Step 3 14

Ferment to twice the size of the original volume (finger poke the flour, the hole does not collapse and does not retract);

Step 4 14

Divide it into 4 equal portions, knead it into a circle, cover it with plastic wrap, and rest to relax the gluten for about 15 minutes;

Step 5 14

A rolling pin rolls the dough into the shape of a cow's tongue;

Step 6 14

Step 7 14

Slightly shaped, kneaded into a uniform thickness of the shape of the strip;

Step 8 14

The surface is moistened, covered with cereal powder, and placed in a warm place to ferment;

Step 9 14

preparation of ingredients for making salad dressings;

Step 10 14

Add caster sugar to the egg yolk, beat the egg yolk, melt the sugar, add salad oil while beating, stir until it is viscous, add a few drops of white vinegar, continue to add salad oil and beat until it is similar to the color and viscosity of the salad dressing, and put it in a piping bag for later use;

Step 11 14

About twice the volume of the original fermentation;

Step 12 14

Squeeze the top of the bread with salad dressing;

Step 13 14

Put it in the preheated oven, 180 up and down the heat, the middle layer, about 15 minutes, the surface can be golden brown;

The last step.

There is brown sugar inside, and there are multigrains outside, and it is full of satiety!

Tips: 1.The proportion of cereal powder used in the formula is larger, and the dough can be stirred to about 8 percent; 2.Combine your own oven to adjust the baking temperature and time appropriately;

Lazy multigrain bread making, the steps are as simple as that.

1. Ingredients: 400 grams of multigrain bread flour, 50 grams of nuts, 6 grams of salt, 10 grams of yeast, 300 grams of water, 75 grams of butter.

2. Pour the multigrain breadcrumbs into the blender, pour the water and add salt. Stir for 8 to 10 minutes, different mixers have different powers, and the time can be adjusted appropriately.

3. Stir until the dough is ready to be pulled up, then add butter and continue to stir for 4 to 5 minutes.

4. Stir the butter until it is completely integrated with the dough, add the yeast and stir for about 4 to 5 minutes.

5. Take out the dough and put it on the cutting board, cut it into an even section, then knead it into a dough of uniform size by hand, and cover it with plastic wrap.

6. Put the kneaded dough into a baking tray brushed with oil, put it into the stupid bi fermentation box, ferment to 20 to 30 minutes, the door of the fermentation box should be closed, and the fermentation box can be directly covered with plastic wrap without a fermentation box.

7. After the fermentation is twice as large as the original one, gently brush a layer of oil on the dough to avoid too dry baking and loss of moisture during baking, sprinkle some nuts and put it in a hot oven.

8. Bake for about 15 to 30 minutes, the specific time should be adjusted according to the temperature of your own oven. Once baked, you're ready to eat!

Whole grain bread.

Material. Medium dough: 824 grams, instant yeast 10 grams, water 494 grams, main dough:

103 grams, rye flour 103 grams, wheat protein 51 grams, maple syrup 51 grams, salt 19 grams, milk powder 51 grams, improver 2 grams, water 175 grams, olive oil 51 grams, filling: 82 grams, pumpkin seeds 41 grams, wolfberry 41 grams.

Method. 1.Put all the medium dough ingredients together in the mixing cylinder, stir at slow speed until there is no dry powder, turn to medium speed and stir until it becomes dough, and then stir at medium speed until the dough has gluten, that is, take out the dough when pulling the dough to feel a little elastic.

2.Method 1: Roll the dough round, put it in a steel basin and move it into the fermentation box, and make the basic fermentation cluster at a temperature of 28 and a relative temperature of 75% for about 90 minutes.

3.Take an appropriate amount of water from the main dough ingredient and pour it into a container, add the improver and stir well.

4.Put all the main dough ingredients except olive oil into a mixing tank together, add the dough that is torn into small pieces, stir at slow speed until there is no dry slip powder, and stir at medium speed until it becomes dough.

5.Add olive oil to Method 4, stir at medium speed until the dough can be pulled into a film, add all the filling materials, continue to stir until the dough is stretched out into a translucent film-like expansion stage, and take out the dough to round it.

6.Divide Method 5 into small dough of about 250 grams each, round them separately, seal them with plastic wrap and let them relax for about 10 15 minutes.

7.The loose method 6 is rolled out into a long shape with a rolling stick, rolled up into an olive shape, put into the baking mold and moved into the fermentation box, and the final fermentation is carried out at a temperature of 38 permeation and a temperature of 85%, about 45 minutes, until the volume expands to double the size.

8.Take out method 7, put it at room temperature for about 3 5 minutes to make the surface crust, and then use the cutter to draw 2 knife lines obliquely on the surface, move it into the preheated oven, and bake it for about 25 minutes on the upper heat 160 and 230 on the lower heat.

1.Dissolve the dry yeast in 5 times 30 times of warm water (within the amount), mix salt, caster sugar and the water of the remaining cluster liquid to dissolve and set aside.

2.Mix all the ingredients together to form a dough except for the milk pan and knead until shiny, then add the cream until it is smooth and non-sticky and the dough is soft, then the base fermentation can proceed for 1 hour.

3.Divide the dough into 100 pieces each, let it stand and relax for 10 minutes, then open the stem and roll it into an olive shape, and then ferment for 30 minutes.

4.Brush a layer of egg white liquid on the surface of the dough, dip it in the grains, and bake it in the oven for about 15 minutes on 200 above heat and 160 on 160 heat.

Cooking steps:1Add bean dregs, sugar, milk powder, salt, eggs, flour, yeast to the bread machine in turn, stir with the dough program, add a suitable amount of water depending on the dryness of the dough, stir into a soft and hard dough and then add butter, knead the dough to the state of expanding the beating (take a small piece of dough and roll out the film by hand) to ferment to 2 times the size, divide the dough into 8 parts and relax it for 15 minutes.

2.The dough is shaped according to your preference, put it in a baking tray covered with oiled paper and finally fermented until it is inelastic, use a brush dipped in honey to brush an even layer on the bread crust, preheat the oven to 180 degrees, 20 minutes, I make the amount of two baking sheets, during which I also change the baking tray to make the bread evenly colored, and finally the baking pan is 35 minutes.

Mix the liquid seeds and leave until fermentation.

The main dough material is added to the fermented liquid seed, kneaded until the film is not out of the mold, after the first fermentation, it is high, divided into 70 grams each, and the round loose code is relaxed for 15 minutes. After relaxing, roll out into a rectangle, turn it over, spread raisins, roll it up, and glue the joints. Place on a baking sheet and let rise a second time.

Brush the surface with egg wash, preheat in the oven, 180 degrees, 20 minutes.

Purple sweet potato steamed, peeled and mashed, prepare 125 grams of whole wheat flour, add 2 grams of yeast and 125 grams of water and stir into a batter, ferment for about an hour and a half, prepare 125 grams of whole wheat flour, 25 grams of sugar, 80 grams of purple sweet potato, 50 grams of water, 4 grams of salt, 1 gram of yeast, all liquid materials, mix and stir into preliminary gluten, add pumpkin seeds and continue to stir, roll the dough round, ferment until the finger poke the hole without retraction, the basic fermentation time is about an hour, and the fermentation is good.

Whole grain bread is mainly flour, and the proportion of others is not too much. The main high-gluten flour should account for 7 or 8 percent, and the rest can be replaced with other multigrain noodles. If the proportion of other yields is too large, it is not easy to knead out the film, and if the proofing is not good, it will be the same as steamed bread, which is not fluffy and delicious.

The specific method is the same as ordinary bread, except that when mixing the dough, a part of it is evenly mixed and replaced with other multigrain noodles.

First of all, buy the noodles of the whole grains, then use white sugar yeast and make noodles together, and then put them in a container after they are made, and start steaming, after steaming, it is a delicious bread, and it is very nutritious.

Direct fermentation method, multi-grain bread flour is more watery, so the amount of water is a little more, and 20 grams of water can be reserved before kneading; If you use milk instead of water, the amount of milk should be increased by about 10 grams;

First, add water to the high-roller gluten flour. Knead the dough. Then add the baking powder.

The dough is prepared early. Place in the refrigerator for 45 minutes to ferment and air fry, and preheat the lumber for 10 minutes. Place the kneaded dough in the air fryer.

Temperature setting 180....The time can be set for 20 minutes.

The method of multigrain bread is the same as the usual bread method, but it needs to be mixed with the cereals of each hole in the Huaizhong, but it also needs to be mixed with fine powder into the line.

Whole grain bread is very easy to make, that is, it is made with whole grains to make noodles, and then steamed bread with noodles.

In fact, the practice of cereal bread is still mainly different from ordinary bread, Sui Yan just added the powder of cereals and cereals to it when ordinary bread was pulped.

Ingredients: 47 grams of milk (or water), 1 gram of salt, 10 grams of sugar, 9 grams of corn oil, 1 egg, 150 grams of high-gluten flour, 2 grams of yeast (dry), appropriate amount of multigrain filling, a little white sesame seeds.

Place the main ingredients in the bread bucket one after the other.

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Bread machine dough making procedure.

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At the end of the bread maker program, the dough is taken out and shaped.

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After fully venting, divide the dough into small dough pieces of about 50 grams, cover with plastic wrap and relax for 15-20 minutes.

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Take a piece of dough.

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Roll out the rounds with a rolling stick.

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Add the multigrain filling. Stove Mountain.

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Pinch tightly and tighten the mouth. <>

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Roll into strips by hand.

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Use a knife to cut from the middle, but don't cut off.

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After twisting the two pieces together, roll them into a roll.

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Put it in a warm place for secondary fermentation, ferment until it is twice as large, remove the egg yolk liquid, and sprinkle with white sesame seeds.

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Put it in a preheated 200 degree oven and bake it at 200 degrees for 15 minutes.

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Let cool and serve.

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Material.

Milk, yeast powder, flour, vegetable oil, okara, salt, sugar, eggs.

Method.

1.Stirring the leavened dough with a bread machine saves time and effort, as shown, the dough rises to twice the size, dip your fingers in the flour and press it without retracting to indicate that the fermentation is complete.

2.Continue to divide, drain the eggplant, and shape it after 15 minutes (it will not affect the effect immediately).

3.Tu saves trouble and prepares two large dough doughs, makes oval bread, cuts a few knives on the bread crust with a knife, sprays water on the surface, and puts it in the oven at 40 degrees to continue the second fermentation for 30 minutes.

4.Finally, before the formal baking, Qi Zhen brushed the surface of the bread with milk, 180 degrees, medium layer, 35 minutes.

Ingredients. Ingredients.

Plain flour. 300g

Water. 138g

Egg. 1 pc. Sugar. 45g

Salt. 2g resistant to high sugar yeast. 5g milk powder.

9g excipients. Butter. 20g

Steps. 1.This is the legendary noble and atmospheric Dongling Magic Cloud Smart Bread Machine!

2.Put the liquid into the bread bucket first, such as eggs and water, then pour the flour into it, dig a hole in the middle, put the yeast in it and bury it, and put the sugar and salt on the two corners of the bread bucket;

3.It is best to stir it with chopsticks, and the flour is everywhere when the stirring knife is turned;

4.Mobile phone control, smart bread machine, it's a pity not to use mobile phone remote control, choose coarse grain bread;

5.In the burn color selection, the weight is selected as 900g, and then press one button to make, and the bread maker accepts the accusation and starts working!

6.The bread maker started to work, and when the stirring 1 program had been going on for about 6 minutes, I put the softened butter in it, and then I just opened it in the middle and looked at it twice, and didn't continue to ask about it with a branch; Using a bread maker is just to make it convenient and trouble-free!!

7.In the end, after the bread machine stopped, because I saw that the surface was not heavy, I was worried that it was not cooked, so I ordered another bake, it took 10 minutes, and the color was heavy, but it was a little too much, and it should be cooked without overtime! It's me I'm too worried!!

8.Cut it open and take a look.

9.This is the flour I use, it's very ordinary, and this kind of flour can be found everywhere in the supermarket!!

Small sticker hermits.

Later, I bought a special bread crumb to make it, which proved that the special bread crumbs are still more suitable for the use of bread machine cover potatoes. But if you really don't have one, it's a good idea to find wheat flour with a high protein content on the ingredient list of flour in the supermarket.