Multigrain Bread

Name: Multigrain Bread
Total time: 10 min
Yield: 161.3 g
Ingredients: Yonsei Milk 50 ml; Salt 0.3 g; Leavening Agent (Baking Powder) 1 g; Allulose Syrup 10 ml; Fresh Egg 55 pcs; Flymeal Brown 45 g

Cook 10 min Difficulty EASY 278 kcal

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Ingredients

Main ingredients

Yonsei Milk 50 ml
Salt 0.3 g
Leavening Agent (Baking Powder) 1 g
Allulose Syrup 10 ml
Fresh Egg 1 pcs
Flymeal Brown 45 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 27.88 g 36%

Protein 28.6 g 36%

Fat 9.79 g 28%

Serving size 161.3g

Cooking steps

1

Mix flour and grains (such as oats, rye, etc.) in a bowl.
2

Add dry yeast, salt, and sugar.
3

Pour in warm water while kneading the dough.
4

Add olive oil and knead again.
5

Cover the dough with plastic wrap and let it rise for at least 1 hour.
6

Shape the dough and place it in a pan.
7

Bake in a preheated oven at 180℃ for 30–35 minutes.
8

Place on a cooling rack and let cool completely.

Multigrain Bread

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