Whole Grain Bread

Name: Whole Grain Bread
Total time: 10 min
Yield: 126.3 g
Ingredients: Yonsei Milk 30 ml; Salt 0.3 g; Leavening Agent (Baking Powder) 1 g; Allulose Syrup 10 ml; Fresh Egg 55 piece; Fleimill Brown 30 g

Cook 10 min Difficulty EASY 210 kcal

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Ingredients

Main ingredients

Yonsei Milk 30 ml
Salt 0.3 g
Leavening Agent (Baking Powder) 1 g
Allulose Syrup 10 ml
Fresh Egg 1 piece
Fleimill Brown 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 21.04 g 35%

Protein 21.33 g 35%

Fat 7.92 g 30%

Serving size 126.3g

Cooking steps

1

Sift the flour and whole grain flour together.
2

Add yeast, salt, and sugar, and mix well.
3

Add warm water and olive oil, then knead the dough.
4

Let the dough rise for the first fermentation for about an hour.
5

Shape the dough and place it in a pan.
6

Let it rise for a second proofing for 30 minutes.
7

Bake in a preheated oven at 180°C for 30 minutes.
8

Cool on a wire rack.

Whole Grain Bread

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