Multigrain Bread

Name: Multigrain Bread
Total time: 10 min
Yield: 142.8 g
Ingredients: Yonsei Milk 30 ml; Salt 0.3 g; Leavening Agent (Baking Powder) 2.5 g; Allulose Syrup 10 ml; Fresh Egg 55 ea; Flymill Brown 45 g

Cook 10 min Difficulty EASY 266 kcal

#diet #vegan

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Ingredients

Main ingredients

Yonsei Milk 30 ml
Salt 0.3 g
Leavening Agent (Baking Powder) 2.5 g
Allulose Syrup 10 ml
Fresh Egg 1 ea
Flymill Brown 45 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 27.24 g 36%

Protein 28 g 37%

Fat 9.09 g 27%

Serving size 142.8g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

In a bowl, mix the multigrain flour, yeast, salt, and water to form a dough.
3

Let the dough rise for 1 hour.
4

Place the dough in a pan.
5

Bake in the oven at 180°C for 30 minutes.
6

Cool before serving.

Multigrain Bread

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