50% whole grain kernel leba, sweet and sour, soft and crispy, less oil and sugar is healthier

Use whole wheat flour to replace half of the high-gluten flour, the ratio of whole wheat flour and high-gluten flour is one to one, eat coarse grains in moderation while the taste is good, I personally feel that this ratio is the best, whole wheat flour can not be more, otherwise the taste is too rough, affecting the mood of enjoying food. If you like a more delicate taste, you can adjust the ratio to one to two.

50% whole grain kernel leba

200 grams of bread flour

200 grams of whole wheat flour

3 grams of salt

20 grams of sugar

200 grams of milk

1 egg (about 50 grams shelled)

Yeast 4 g

20 grams of corn oil

100 grams of cooked walnut kernels

100 grams of raisins

50 grams of cranberries

Here's how:

Put all the ingredients except the corn oil in the bread maker, stir with chopsticks until it is flocculent, pour in the corn oil, start the bread maker and knead the dough for 20 minutes to knead into a smooth, slightly hard dough.

The water content of the dough is small, and it is difficult to knead the glove film, as long as it is kneaded smooth.

The dough can be harder, but the bread machine can't stand it, the motor may burn out, and the manual kneading is less vigorous and more unmoving, so increase the amount of liquid appropriately. If your cooking machine is powerful or your hands are strong enough and your arm strength is strong enough, you can reduce the milk by 30 grams to 170 grams.

Cover and let rise in a warm place until twice the size.

Take advantage of the time to ferment the dough to prepare the nuts: heat and bake the oven at 150 degrees for 10 minutes, bake the walnuts and let them cool, and rub off the outer skin as much as possible, so that the taste is better, only the fragrance has no astringency; Soak the raisins in warm water for 10 minutes, wash them, squeeze out the water and dry them again, if the time is short, you can also use kitchen paper to absorb the excess water; Cranberries are divided into small pieces.

Take out the fermented dough and repeat it several times by rolling it out and folding it again and then folding it again, and it is easy to exhaust it, which is less time-saving and labor-saving than kneading it by hand directly. Divide into two equal portions, roll out into rectangular (nearly square) sheets about 3-4 mm thick, sprinkle evenly with ripe walnuts, raisins and dried cranberries, and press until the top end is about 5 mm blank.

Roll up from the bottom and press as you go, rolling as tightly as possible so that the kernels are firmly embedded in the dough sheet, so that the slices don't fall out easily after baking. Mouth down. Do the other well with the same method.

Place in a baking tray and cover with plastic wrap or place in the oven for a second fermentation.

Wait until it is twice as large, and use a sharp blade to make five diagonal strokes at any angle, and the depth is best when the kernels are just exposed.

Put it in a preheated oven, put it in the middle layer, bake it at 165 degrees for 30 minutes, pay attention to it for about 15-20 minutes, and cover it with tin foil when the surface is golden yellow, in case the color is too dark, one is to affect the appearance, and the other is to affect health.

The skin of the freshly baked lieba is hard and hard, and it will soften when you put it in a steamer with a clean cloth on top of the steaming drawer, cover it and let it cool.

Cool the slices, taste a bite, not dry, not hard and chewy. Thick and thin, with nuts soft and crispy; There are dried fruits sweet and sour, low sugar and less oil, nutritious and healthy, the best choice for breakfast, do it in advance, no need to get up early, with a glass of milk, a cup of soy milk, a bowl of oatmeal or a bowl of porridge, you will not be hungry in the morning, a day full of vitality, start with a good breakfast.