Raw wheat bread

　　I used to make whole wheat unleavened bread, some time ago I bought Russian imported black wheat flour with my sisters, I haven't opened it, suddenly I found out that there was no extra food in the house, I was doing something with a headache in the morning, I just saw that the black wheat flour hadn't been unleavened, so I made this unleavened bread.Refrigerated fermentation, you can put it in the refrigerator before going to bed at night, take it out in the morning and do another fermentation so you can bake it, and you don't need to knead the dough until it's fully expanded like other breads, it's quick and easy.When it was cooked, the whole house smelled of rye, and I was drunk.

WHAT YOU NEED

Ingredients

225 grams of high starch flour
25 grams of black wheat flour
150 ml of purified water
5 grams of yeast
3 grams of salt
20 g of white sugar
Olive oil 20 grams
Low powder (decorative) in moderation

How TO MADE Raw wheat bread

Steps 1 to 4

1. Mix the powder evenly except for corn oil and water PS: salt and yeast at right angles

2. If the olive oil and water are mixed with a chopstick, then kneaded by hand, covered with a preservative film, fermented at room temperature for a while, refrigerated overnight

3. Remove the fermented dough from the refrigerator and spread the flour in the fermentation basket

4. After the dough is exhausted, it is placed in the fermentation basket for a second fermentation.

Steps 5 to 8

5. Remove from the fermentation basket until the bread is 2 to 2.5 times the original volume.

6. Cross-cut the flour with a sharp knife, preheat the middle layer in the oven, heat up and down, 200°C, 25min

7. Writing the steps

8. Writing the steps