Rye, buckwheat, wheat germ, wheat flour, a touch of fragrant wheat, 0.1 seconds for you to fall in love with it. The wheat germ is first soaked in warm water, and the back surface will fuse better, and the bread moisture content will increase to 72%, and the bread tissue will be softer. The replacement material and amount of sweet bread are in parentheses. Low sugar resistant yeast is commonly used to make sugar-free or low-sugar bread.
15 g of wheat germ and 50 ml of warm water were mixed, and left to stand at room temperature for use.
Except for butter and yeast, all materials, along with step 1, are all poured into the bread bucket. Open the soft bread program, burn the color to choose a light, after a few minutes, the first time the dough is finished, enter the wake-up process, put the butter into small pieces on the dough, put the yeast into the yeast box, and cover the lid.
Completed in more than 4 hours! Pour out, let cool, and slice.