Making dough-free mixed-grain bread. Making chewy bread without
It's a dough-free bread. I'm trying to eat healthy bread these days, so I made it using whole wheat, rye, oatmeal, and French flour. It's hard to make the dough look pretty, but it's crispy on the outside and chewy on the inside, so if you take it out of the oven and eat it right away, it disappears quickly. If you press the top, it's crispy like a baguette. (When you make a hole in the bread like me, it's very hot inside, so you have to be careful Shall we make healthy bread with brown color by adding rye and whole wheat?
4 serving
Within 60 minutes
달콤노을
Ingredients
  • Strong flour
    200g
  • whole wheat flour
    150g
  • rye
    50g
  • Water
    310g
  • oatmeal
    30g
  • East
    2ts
  • Cooking oil
    35g
  • Honey
    30g
  • Salt
    1ts
Cooking Steps
STEP 1/12
Put warm water in an airtight container and mix with a fork.
STEP 2/12
Add honey, vegetable oil, and salt.
STEP 3/12
Add the powder and stir with a fork to mix it so that the raw powder is not visible.
STEP 4/12
Add oatmeal and mix.
STEP 5/12
If you can't see the raw powder, the dough is complete.
STEP 6/12
Mark the amount of dough with eyes or tape and ferment it twice as much.
STEP 7/12
It's more than twice as much as I've been going back and forth.
STEP 8/12
It's swollen like this. Drain the gas with a spatula.
STEP 9/12
Place enough flour on the workbench and take out the dough.
STEP 10/12
Divide the dough according to the size or number you want to make. This time, I cut it into quarters to hold one each
STEP 11/12
After rounding the dough, place it in a pan and ferment it for the second time.
STEP 12/12
The temperature is still high during the day, so the secondary fermentation works really well. Spray the second fermented dough with water spray and bake at 220 degrees for 25 to 30 minutes.
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