Recipe: Warm and glutinous soda bread, healthy, baking

Home Cooking Recipe: Warm and glutinous soda bread, healthy, baking

Notes:

If you don't have experience in making soda bread, it is recommended to take a look at the previous whole wheat soda bread, which has a detailed background introduction and shaping steps: https://www.xiachufang.com/recipe/101827002/4 kinds of coarse grain flour, 4 A variety of spices, a variety of nuts mixed together, the fragrance hits people. For a while, I couldn't wait to wait for the bread to be cut, and I was really sinned when I was photographed. The autumn and winter season in the United States is a season of spices. Now, the family will put on a dried sweet pine dried pine branch with a spice mixed flavor. It is mainly composed of cinnamon and has other flavors such as cinnamon cloves. It is almost a pumpkin pie. Gingerbread, the rich flavor, the harvest, celebration, and the flamboyant atmosphere came out, and it also kicked off the upcoming Thanksgiving and Christmas. This bread is suitable for those who like the taste of rich spices and coarse grains, a bread that feels the taste of the tongue. Spices also help to fight oxidation and increase metabolism. Compared with the previous multigrain bread, it is the fastest hand. Although the outside is rough, the heart is soft. Because they are all coarse grains, the gluten is very weak. Unlike the previous whole-grain version, the volume is not so fluffy, the taste is more solid, the scent is richer, and the taste is sweet. It is a staple food bread, which is very suitable for sandwiches and cheese. I have tried egg yolk and it is quite delicious. If the spices are not the same, what is the use? From the Golubka kitchen, you can make a round bread with a bottom diameter of about 20 cm. The unit of measurement used is a standard baking measuring cup and a measuring spoon unit. 1 cup = 240ml (ml) 1 tablespoon = 1 tablespoon = 15ml (ml) half tablespoon = 0.5 tablespoon = 7.5ml (ml) 1 tsp = 1 teaspoon = 5ml (ml) 1/2 tsp = 2.5ml ( ML) 1/4 tsp = 1.25ml (ml) fast hand bread novice, it is recommended to read the relevant knowledge first: http://weibo.com/ttarticle/p/show?id=2309404038181522644052#_0

Ingredients:

Steps:

  1. Home Cooking Recipe: [Soaking millet in advance] Method 1: One night in advance, soak the millet with cold water overnight. Method 2: 1-2 hours in advance, the time is flexible, the requirements are not strict, soak the millet with boiling water. Before the millet is mixed into the dough, drain the water and set aside.

    [Soaking millet in advance] Method 1: One night in advance, soak the millet with cold water overnight. Method 2: 1-2 hours in advance, the time is flexible, the requirements are not strict, soak the millet with boiling water. Before the millet is mixed into the dough, drain the water and set aside.

  2. Home Cooking Recipe: The oven is preheated at 400 degrees Fahrenheit / 205 degrees Celsius and the grill is placed in the middle. Bake the baking paper on the baking tray for use.

    The oven is preheated at 400 degrees Fahrenheit / 205 degrees Celsius and the grill is placed in the middle. Bake the baking paper on the baking tray for use.

  3. [Mixed dry material] Mix all materials A in a mixing bowl and mix well.

  4. [mixing of wet and dry materials] Pour the yoghurt and drained millet into the dry material in turn, and mix well until no dry powder is available. Do not over-noise the surface, otherwise the finished product will be dry and not fluffy. The dough should be very rough, completely glutinous and sticky.

  5. Sprinkle some flour on the chopping board, pour the dough on it, sprinkle some powder on the surface of the dough, and use your hands to form a round shape. Squeeze the dough slightly with the palm of your hand and transfer it to the oil paper.

  6. Slightly sprinkle the dough on the surface of the dough so that it does not stick to the knife when cut. Cut into 4 pieces with a knife, do not cut, cut to 3/4. (The deeper the cut, the more cracked it is.) Sprinkle a layer of flour on the surface. Or just take a few knives.

  7. Sprinkle nut seeds on the surface of the bread (if the surface of the bread is too dry, spray some water to stick the mixed nuts and seeds).

  8. Bake for 40 minutes until the surface is golden, and the bottom of the bread is a hollow sound by hand. Take it out and put it on the grill for 30 minutes - 1 hour, eat it hot. With jam and cheese.

Tips:

1, there are several options: a, the steel cut oats (steel-cut oats) ground into powder; b. the ready-to-eat oatmeal into powder; c. cut the instant oatmeal into small slag. d. If you are not afraid of a thick taste and a small bread product, use instant oatmeal. 2, the best time to eat is the day of baking. The remaining seal was stored at room temperature for 3 days. The storage time is also based on whether or not to add excipients and room temperature. The incomplete slices are stored frozen and heated in a microwave oven for 20-30 seconds. 3, the amount of sugar is very small, almost can not taste the sweetness, like the sweet mouth can increase the amount. Or add some dried fruit. 4, because they are all coarse grains and nuts, the bread is only slightly expanded when baked. 5, if you are not used to a variety of spices, first reduce the amount of various spices. 6, Kaifeier yogurt production method: https://www.xiachufang.com/recipe/101830986/


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