Rye multigrain soft European

Overview

Today I’m going to make rye and multigrain soft-paste with everyone, a low-fat soft-paste that can make a beautiful brunch.

Weigh all the ingredients and set aside. Pour into the Kobic U10 detachable dough mixer and mix until 60% into the butter.
As shown in the picture, whole wheat bread cannot be beaten for too long as the tendons will break.
Put it into the Gobic F150 fermentation box at a temperature of 28 and a humidity of 70 and let it rise for 40 minutes, then take it out and divide it into small balls.
After resting for 20 minutes, roll it into an olive shape, then into a trapezoid shape, and roll it upwards, as shown in the picture, to wrap the grains.
After closing the mouth, rub both sides to make it longer, and wake up again for half an hour.
After proofing, spray water on the surface and sprinkle with chopped grains.
Baked in UKOEOE7002 oven at 220 degrees for 18 minutes.
The coloring is great.