Eight treasure bread, no water, no milk, no eggs, less oil and less sugar, enjoy low-fat food without burden

Eight treasure bread

Main dough: 250 grams of high-gluten flour, 50 grams of whole wheat flour, 220 grams of leftover rice porridge, 10 grams of sugar, 2 grams of salt, 3 grams of yeast.

Ingredients: 30 grams of instant oatmeal, 30 grams of cooked walnuts, 30 grams of cranberries, 30 grams of raisins, 20 grams of red dates, 10 grams of cooking oil.

Surface decoration: a pinch of dry flour

Stir 220 grams of rice porridge and 10 grams of sugar, 2 grams of salt and 3 grams of yeast until melted. Add 250 grams of high-gluten flour and 50 grams of whole wheat flour and stir into a dough, stirring as much as possible until you are tired and don't want to stir. Let stand for 10 minutes, take advantage of this time, chop the cooked walnut kernels, cranberries, and washed raisins, the red dates were not in the plan, and I accidentally saw that there were still a few red dates washed yesterday to make rice cakes for decoration, so I chopped them casually, and then put them in with instant oatmeal and 10 grams of cooking oil and kneaded them into the dough, and the kneaded dough was relatively soft and slightly wet.

The purpose of adding sugar is to increase the speed of fermentation, not to increase the sweetness, and this amount will not taste the sweetness at all. Add 10 grams of cooking oil to moisturize the dried fruits.

Cover the lid and ferment until it doubles in size, and see how rich the ingredients are.

Because the dough is relatively soft, and there are cranberries, raisins and sugary dried fruits, it is normal to be a little sticky, you can wipe a little cooking oil on your hands to prevent sticking, press and knead the dough evenly and exhaust, and cut it into four parts.

Round each portion and place it in a baking tray with plenty of space around it.

Cover with plastic wrap and ferment twice as much.

Sift a little dry flour on its surface and make a cross on the surface with a sharp knife.

Put it in the preheated oven, bake it at 170 degrees for 30 minutes, and cover it with tin foil if you are satisfied with the color for about 20 minutes. Freshly baked bread, the skin is hard and hard shell, there is no special container for bread, I use the simplest preservation method of home, for your reference, spread clean noodles on the steaming drawer, put the freshly baked bread in, if there is an excess part around the cloth, fold it up, cover the lid, and let it cool, the skin will be soft.

Take out the slices and see from the side how rich the ingredients are, like multigrain bread.

Bread, cakes and other Western-style pastries are inherently cold and delicious, and I don't recognize the saying that you can eat several breads when they are too delicious, and Chinese pasta is really delicious when eaten hot.

Such nutritious bread with milk or oatmeal, or even a bowl of porridge for a combination of East and West, is a delicious breakfast.