Raisin whole wheat black rice bread
Overview
Black rice bread is probably not the original intention of buying this black rice flour. However, that original intention has long been lost over time and disappeared without a trace. Whole wheat and black rice are both whole grains. In recent days, there are always some words about whole grain foods that jump out at us. Then have a whole grain bread. Black rice flour feels thicker than flour, but is gray in color, not as dark as its name suggests. However, what is different from the jet-black squid ink is that when the gray black rice flour is kneaded into the dough, the dough suddenly becomes darker, not as light and light as the squid ink dough. Finally, I got a deep black dough, although it was still a little short of carbon black. The dark dough surface is baked at high temperature until crispy, and the aroma of wheat and rice wafts out. Take a bite, it smells so good. . . .
Tags
Ingredients
Steps
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Ingredients: 25g whole wheat flour, 35g black rice flour, 65g high-gluten flour, 2g dry yeast, 77g water, 1.5g salt, 7g butter, 25g raisins
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Pour the dough ingredients except butter and raisins into the bread machine and start the dough mixing process.
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Stir into a smooth dough, add butter,
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Continue stirring until the film can be pulled out.
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Add raisins and mix well.
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Roll into a round shape and place in a large bowl for basic fermentation.
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The dough will double in size.
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Deflate, roll into a ball, and rest for 15 minutes.
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Roll out into a rectangular shape,
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30% off,
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Then roll it into a rectangle,
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30% off.
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Roll into oval shape.
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Roll up from the short side.
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With the seam facing down, place it on a baking sheet and let it ferment.
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The dough will double in size.
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Sift flour over the surface and make cuts.
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Put in the oven, middle layer, heat up and down at 200 degrees, and bake for about 20 minutes.
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Take out and let cool
