Recipe: Barley bread

Home Cooking Recipe: Barley bread

Notes:

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. . . .

Ingredients:

Steps:

  1. All materials (except butter) are smooth and elastic. Add butter to the mask and ferment for 50 minutes at room temperature at 28 °C.

  2. Divide the dough into 250 g and spheronize for 10 minutes.

  3. Sifting low-gluten flour into a round rattan bowl

  4. Put the dough in the vine bowl

  5. Fermented at a temperature of 28 ° C for about 40 minutes, fermented to 9 minutes of the rattan bowl

  6. Fold the dough over the grid of the high temperature cloth

  7. Cross the edge of the knife

  8. Bake in the oven at 220 ° C for about 25 minutes.


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