Whole Grain Bread

Name: Whole Grain Bread
Total time: 10 min
Yield: 125.6 g
Ingredients: Yonsei Milk 30 ml; Salt 0.1 g; Leavening Agent (Baking Powder) 0.5 g; Allulose Syrup 10 ml; Raw Egg 55 ea; Flymeal Brown 30 g

Cook 10 min Difficulty EASY 209 kcal

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Ingredients

Main ingredients

Yonsei Milk 30 ml
Salt 0.1 g
Leavening Agent (Baking Powder) 0.5 g
Allulose Syrup 10 ml
Raw Egg 1 ea
Flymeal Brown 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 20.92 g 35%

Protein 21.33 g 36%

Fat 7.92 g 30%

Serving size 125.6g

Cooking steps

1

Mix flour and multigrain flour together.
2

Add dry yeast, salt, and sugar, then stir well.
3

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

Let the dough rise for about 1 hour.
5

Place the dough in a bread pan and shape it.
6

Bake in a preheated oven at 180°C for 30 minutes.
7

Let it cool before eating.

Whole Grain Bread

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