Parsley Buckwheat Loaf Bread
Bread with stuffing is always hard to resist, sesame meat with loose stuffing... Think about it. It smells so refreshing. The bread crust is mixed with buckwheat and whole wheat. With the delicious taste of parsley, this perfect salted bread is definitely a healthy and warm breakfast choice.
Food Material List
- 1 Buckwheat porridge 280g
- 2 Strong flour 300g
- 3 Whole wheat flour 50g
- 4 Granulated sugar 20g
- 5 salt 3G
- 6 Olive oil 20g
- 7 Dried parsley 3G
- 8 White sesame 30g
- 9 Beef pine 50g
- 10 butter 20g
- 11 yeast 34tsp
- 1 Combine buckwheat and rice at 1:1 and cook porridge. Ride 280g to cool and set aside.
- 2 High gluten flour, whole wheat flour, yeast, sugar, salt, dried parsley mixed together
- 3 Add buckwheat porridge and stir until dry.
- 4 Pour in olive oil and knead repeatedly until the gluten is fully expanded.
- 5 Mix the kneaded dough into a ball, close the mouth and cover it with fresh-keeping film and wet cloth for fermentation.
- 6 Fermentation dough to twice the size, take out with the fist pressure exhaust.
- 7 Divide the dough into two parts, roll it round, cover it with plastic film and relax for 10 minutes.
- 8 Mix butter with roasted white sesame
- 9 Flatten the dough by hand, with thick edges in the middle.
- 10 Spread butter sesame evenly, pay attention to the edge must leave enough blank, the edge is stained with oil rolled up bad closure.
- 11 Sprinkle with meat floss
- 12 Torpedo dough
- 13 Secondary fermentation to twice the size
- 14 If you like it and its convenient, you can sprinkle some pizza cheese on the surface.
- 15 Roast at 190 degrees for about 40 minutes.
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Healthcare food category
Baking, Meat 1, Roast, Braise, Qiyu temperament, Korean cuisine 1, A bite of China