The practice of bread of gemmiparous cereal whole wheat, how to do delicious
Gemmiparous cereal used barley of He Li of unpolished rice, oaten rice, millet, dry yeasty and direct way ferments, dough barmy rate is very rapid, special without redundant grease flavour guileless, because dough has a large number of sprouting that cereal and wholemeal muscle are spent,can lose a few, what before the proposal cuts chip to eat, bake with many person furnace is fragile fragile super sweet!

Gemmiparous frumentaceous provides gymnastics to make what Sunny writes exceed still ask reference in detail

With makings 

Wholemeal
285g
Gemmiparous cereal 315g (the weight after sprouting)
Yeasty
8g
Sea salt
8g
Brown sugar
20g
Water
220g (extenuatory increase and decrease)

The practice of bread of gemmiparous cereal whole wheat 

  1. After gemmiparous cereal immerses 12 hours, drench dry water, the lid lasts velar quiet place waits to sprout, till sprout entirely,every 12 hours are rinsed (goosefoot wheat is gemmiparous speed very be about to sprout apart)

  2. After cereal sprouts entirely, break into pieces with arrange machine, will all material mixes knead to can pull thick film

  3. Dough warmth place ferments enrage to 1.5 times old back row, plastic is become in spitting department to put a pattern, undertake 2 times fermenting

    The practice measure of bread of gemmiparous cereal whole wheat 3
  4. Present group ferments mould 8 when cent is full

    Oven
    180 degrees of warm-up, roast 45-50 minute, the surface after chromatically covers silver paper

    The practice measure of bread of gemmiparous cereal whole wheat 4
  5. Roast finish instantly drawing of patterns, after complete air is cool again section

    The practice measure of bread of gemmiparous cereal whole wheat 5

Small stick person

The water in dough wants a basis to sprout frumentaceous water content is adjusted moderately
Dough ferments speed needs very quickly to notice to had been not sent
Brown sugar needs to break into pieces without nugget rejoin dough, the surface has the red sugar that did not melt like the biscuit that can resemble me otherwise
2020-01-03
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