Many people feel that the appearance is simple, the texture of the rough bread is not good, in fact, you are wrong, the last time a friend who came back from abroad said that in foreign countries, such whole grains, whole wheat, rye bread rarely eat, I I was surprised at the time, did foreigners like to eat this healthy bread? He then said, I don't want to eat, it is such bread sold too expensive abroad, can not afford, haha, occasionally eat once or twice is already good. Today I made a natural rye bread with low sugar, low fat and low cholesterol. The taste may not be accustomed to many people, but the bread is eaten with wheat and eaten healthy. . . .
All materials (except butter) are smooth and elastic. Add butter to the mask and ferment for 50 minutes at room temperature at 28 °C.
Divide the dough into 250 g and spheronize for 10 minutes.
Sifting low-gluten flour into a round rattan bowl
Put the dough in the vine bowl
Fermented at a temperature of 28 ° C for about 40 minutes, fermented to 9 minutes of the rattan bowl
Fold the dough over the grid of the high temperature cloth
Cross the edge of the knife
Bake in the oven at 220 ° C for about 25 minutes.