Last week's cornbread, everyone responded well. This week we continue to make a buckwheat bread with whole grains. I have searched the buckwheat bread in the kitchen, but I don't have this bread. Ok! Then let me be the first starter of buckwheat bread!
All materials were placed in water, yeast, flour, and salt in sequence, and the dough was simmered for 20 minutes to form a smooth dough.
Cover the cloth and ferment at room temperature for 60-80 minutes.
The dough was fermented to the original size twice as large, and the fingers were dipped in dry flour to poke the hole in the dough, and the hole was slightly rebounded and fermented.
Take out the dough and spread the amount of flour to fold it and round it again.
Then knead the dough into a thick round cake. Place it on the baking sheet.
Cover the cloth and ferment for 30 minutes at room temperature.
After 30 minutes, use a knife to draw a grid on the surface of the dough.
The cloth was covered and the mixture was allowed to ferment at room temperature for 45 minutes.
After 45 minutes, preheat the oven, find a baking tray, put the baking stone inside, put it into the oven, and adjust the temperature of the fire to 230 degrees for more than 20 minutes.
At this time, look at the dough, which has basically doubled to the original. Spray water on the surface of the dough and sieve a thin layer of buckwheat flour.
Wait for the oven to warm up, now pour some water on the baking stone to make steam, then quickly put the dough into the middle layer of the oven and bake for 30-35 minutes with 230 degrees.
Put it on the grill and let it dry until it is not so hot. You can eat it!
This is really a simple, nutritious, healthy and healthy bread! It is also very good to give diabetics a staple food!
Now that the weather is hot, it is best to ice the material before you knead it and put it in the bread machine. Otherwise, the temperature of the bread machine will increase, which will affect the quality of the dough. Do my recipe has problems plus WeChat xfdyl-food