Rye mini soft riba, healthy bread with less oil and less sugar, enjoy food without burden

 What I share with you today is a mini version of the soft Leba, the liquid content has reached more than 70%, the dough is soft, and it can naturally be inlaid with more nuts and dried fruits, you don't have to worry about them falling out, the addition of rye flour makes it more nutritious, the aroma of baked bread rye permeates the air, less oil and less sugar, not sweet or greasy, it tastes like a rustic rough grain, but the more you chew, the more fragrant, it is a healthy and delicious coarse grain bread, It's a no-burden to eat, the best choice for breakfast.

Rye soft riba

Dough ingredients: 200 grams of rye flour, 150 grams of gluten flour, 3 grams of salt, 20 grams of sugar, 3 grams of yeast, 1 egg, 190 grams of milk, 20 grams of corn oil.

60 grams of walnuts, 60 grams of peanuts, 80 grams of raisins, 80 grams of cranberries.

Here's how:

Put the dough ingredients in the bread machine in the order of liquid first and then solid and knead the dough for 20 minutes, without kneading the glove film, knead it into a smooth dough, and then pull out the coarse film, cover and leave.

To prevent early fermentation, eggs and milk are best refrigerated.

While it is fermenting, prepare the dried fruits, soak the raisins in warm water for a while, wash them and mix them with the dried cranberries. Their proportions can be adjusted according to your preferences.

Roast walnuts and peanuts or fry them over low heat, remove as much skin as possible from walnuts, break them into one-eighth size, peel peanuts and divide them into two petals. The amount of one time is not much, you can bake more at a time, put it in a fresh-keeping bag and put it in the refrigerator for refrigeration, which is very convenient when you use it.

The dough has risen to about twice the size, and now in the hot weather, the fermentation time is relatively short, and the time to make bread is also shortened, which is also a kind of "welfare" to make pasta in hot weather, so that you can make food happily and be motivated.

Note: The weather is hot and the temperature is high, so be careful not to over-ferment.

The leavened dough is kneaded and deflated, or it can be rolled out and folded and then folded. Divide into 2 portions and roll round. If you want the finished product to be miniaturized, you can also divide it into 4 portions.

Take a large sheet that is rolled out into a rectangle.

Spread the kernels and dried fruits evenly in half and press them with the palm of your hand so that they are firmly set in the dough sheet, leaving a small section on the right end for easy bonding when rolled up.

Roll up from the left and press as you go, rolling as tightly as possible and closing down.

Both are done, put into the baking tray, the dough sheet is rolled thin, the kernels are more, the riba is longer, the 28*28 baking tray is placed diagonally on the diagonal, and the other one is divided into two sections and placed on both sides.

The second proofing is 1.5 times larger, and the surface is sprayed with water after a few strokes with a sharp knife according to the preferred method.

Bake in a preheated oven at 170 degrees for 25-30 minutes. There is less sugar in the dough, and the color is lighter, I like this, and the color is not good. The aroma of freshly baked bread permeates the whole kitchen, the surface is hard and hard, spread a clean cloth on the steamer drawer of the steamer, put the leba on it and cover the lid, and the skin will soften after it has cooled completely.

I usually make it in the evening and cut it the next morning, and I can see that there are plenty of nuts and dried fruits, so I can eat every bite.

Put it on a plate, you can enjoy it beautifully, and with a glass of milk or a bowl of porridge to make a combination of Chinese and Western, it is a simple and healthy breakfast.