Making tooth seed rice bread
I put in a lot of chia seeds and baked a big bread to make a sandwich. It's a rice bread, so the bread is chewy, and it's made with only water, yeast, and salt in rice flour+flour, so it's very light and savory as you chew it with a lot of chia seeds. The bread itself is very light, so I think any ingredients can be added to make sandwiches that bring out the taste and aroma of the ingredients.
6 serving
Within 90 minutes
원빵
Ingredients
  • tooth seed
    20g
  • Powerful rice flour
    250g
  • Strong flour
    200g
  • Water
    300g
  • East
    7g
  • Salt
    7g
Cooking Steps
STEP 1/9
Add all ingredients except tooth seed, knead, and knead more so that the dough becomes smooth due to gluten. It's a dough with more than half of rice flour, but it has a lot of flour, so instead of omitting the first fermentation in the rice flour method, the middle fermentation was longer than normal rice flour for about 30 minutes.
STEP 2/9
Cover the plastic and ferment until the dough is doubled
STEP 3/9
Remove the gas from the dough and push it flat, then roll it up and form a chubby baguette.
STEP 4/9
2nd fermentation by panning in oven pan.
STEP 5/9
Spray the dough with water and bake it in a 190 degree oven for 25 to 30 minutes,
STEP 6/9
Golden brown bba bba bba bba bba bba cya seed rice bread is done!
STEP 7/9
If you cut it without cooling it properly, the cross-section can become rice cake, so put it on a cooling net to cool the inside completely and sufficiently
STEP 8/9
It was made for sandwiches, so I didn't cut it separately, but it was a bit disappointing that I didn't cut it, so I exploded on the side. If you put rice powder in the batter, it's going to explode a lot
STEP 9/9
After cooling it completely, make a sandwich and cut it into bite-size pieces. Since I put rice powder in it, the bread texture is very soft, so it's hard to slice it thinly. So I just cut it into thick pieces.
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