Super multigrain bread

Overview

I have long been eyeing this super multigrain bread. But there were no poppy seeds, and there was still confusion about the fineness of grits. Although I am accustomed to using other materials to replace those that are not on hand and are not commonly used, for "The Apprentice Baker", I wanted to be as close to the original as possible. Even those things marked as optional are always tried to be as mandatory as possible. Although the author says that this bread expands the possibilities of grain selection, you can use millet, quinoa, amaranth or buckwheat instead of corn or oats (or combine them). But I still want the non-replaceable original version. This bread and its derivatives make the best toast in the world because of the addition of honey and brown sugar for sweetness. So bread burns quickly during baking. These grains retain moisture and when sliced and roasted, the slices are crispy but still retain a moist, sweet flavor. I usually sprinkle poppy seeds on my bread because it both enhances the appearance and adds flavor, much better than sesame seeds. . A small amount of cooked rice is used in the recipe. Cooking rice specifically for bread may seem like a hassle (unless you're making more bread than the recipe calls for). So I recommend cooking a little more while the rice is cooking and saving some for making bread. The fact is that brown rice is never added when cooking rice, let alone pure brown rice. Therefore, it is impossible to save some for making bread, and you really have to cook the rice specifically for the bread, even if it makes less bread than the recipe calls for. You can also skip the milk and use an equal amount of water instead. Bread without added milk will be stronger and lighter in color, because milk not only softens the dough and increases nutrition, but also contains a small amount of lactose, which helps the crust to caramelize. I like dark bread the most, but why not just use milk? The final fermentation was 90 minutes. However, I accidentally let it rise for half an hour longer. I thought the dough would collapse. Unexpectedly, although the dough trembled when I held it in my hands, it still looked very strong. The gluten strength of this flour seems to be quite good. . . .

Tags

• baking
• children
• breakfast
• whole grains
• brown rice
• brown sugar
• grits
• high gluten flour
• honey
• poppy seeds
• wheat bran
• dry yeast
• milk
• oats
• salt
• water

Ingredients

Steps

1. 1 Soaking liquid: 14 grams of coarse corn flour, 10 grams of oats, 4 grams of wheat bran, 28 grams of water

   

2. 2 Pour all ingredients into a bowl

   

3. 3 Mix evenly, cover with water and plastic wrap, and leave at room temperature overnight

   

4. 4 Main dough: 191g high-gluten flour, 21g brown sugar, 5g salt, 4g dry yeast, 14g cooked brown rice, 56g milk, 85g water, 1/2 tablespoon of poppy seeds, 14g honey

   

5. 5 Pour the flour, brown sugar, salt and yeast into the bread bucket and stir to combine

   

6. 6 Add soaking liquid, cooked brown rice, honey, milk and water

   

7. 7 Put the bread machine into the dough mixing program and stir for 20-30 minutes

   

8. 8 Can pull out the film

   

9. 9 Place in a large bowl and ferment for 90 minutes

   

10. 10 The dough has grown

    

11. 11 Pour it onto the counter and flatten it into a rectangular shape

    

12. 12 Roll up

    

13. 13 Form into a cylindrical shape and pinch tightly

    

14. 14 Place in a toast box and ferment for 90 minutes

    

15. 15 The dough reaches the edge of the toast box

    

16. 16 Spray water on the surface and scatter poppy seeds

    

17. 17 Put in the oven, middle and lower layers, heat up and down at 177 degrees, bake for about 40-60 minutes

    

18. 18 The surface is brownish yellow and comes out of the oven

    

19. 19 Unmold and cool for 2 hours

    

20. 20 Slice and eat