400g of medium gluten and high gluten flour.
Coarse cereals powder (variety is not limited) 80g
Instant dry yeast 5g
30 grams of sugar
Salt 5g
Water 200 grams
50 grams of liquid oil
Two eggs
Fruit is anything you like.
Step 1
Mix raw materials: flour+miscellaneous grains+sugar+salt, and mix eggs evenly-> sprinkle with yeast, pour in water, and stir with a scraper or scraper to form dough-> agglomerate; Mix eggs and oil, add dough and knead well-> add nuts &; Dried fruit, knead it. (Don't knead the dough too much, the dough state is as shown in the figure)
Second step
Fermentation: Cover with plastic wrap and put in a warm place to ferment to 2.5 times the size. Poke a hole gently, so that the periphery of the hole will not collapse, or it will rebound slightly after the depression. (See the picture before and after fermentation) After successful fermentation, you can preheat the oven and fire at 200℃.
Third step
Forming: weigh the dough and divide it into favorite molds. Remember to grease and powder it to prevent adhesion. If you don't want to use a mold, you can sprinkle some corn flour or wheat germ on the dough surface, and then cut two knives to help expand. Special reminder: don't exhaust in this step! When putting into the mold or cutting, it should be light, fast and accurate. Don't destroy the only gas produced by fermentation, otherwise the dough will not swell after entering the furnace. Please refer to the buyer's display under the formula for the plastic surgery method ... Oh, no, it's your friend's work XD. If you have no confidence in the operation, just throw a whole piece of dough into the oven ~
Fourth step
Baking: move the bread into the lower layer of the oven, adjust the temperature to 170℃, bake for 35-40 minutes and take it out.
Step five
Preservation: After the bread is baked, let it cool to a slight temperature and put it in a fresh-keeping bag to prevent the surface from becoming too dry and hard.