Healthy Brown Sugar Rye Bread

Rye is extremely nutritious, high in fiber and energy, and sugar-free and fat-free. Just a bite of it, you can feel a little plain, but then it comes with a thick wheat flavor, which slowly turns into multiple layers of taste. The more you chew, the more fragrant you feel, and the taste also becomes more delicious. The surface of the bread can be designed with various patterns as you like. It is a very creative and beautiful bread. Besides, the key feature of it is low-calorie, which is especially suitable for weight-losing and fit-keeping people, as well as beauty lovers ~

Efficacy

The protein content of triticale is basically between 17% to 20%, and the protein quality of triticale is better, the amino acid types are more complete, and the proportion mode is also significantly better than that of ordinary wheat. At the same time, the total amino acid content and essential amino acid content are higher than that of ordinary wheat.

Ingredients

Ingredients	Consumption
Water	140 ml
Butter	25 g
Brown sugar	20 g
yeast	3 g
triticale	50 g
bread flour	240 g

Directions

Put ingredients other than butter and decorative flour into the mixing bowl of the chef\'s machine, and place them in the order of the bottom liquid, middle powder, and upper yeast.

Snap the mixing bucket into the chef\'s machine, first open 1st gear to knead all the ingredients, then open 4th gear to knead the dough to the expansion stage.

Then add the softened butter. Firstly, knead the butter and dough with 2 speed medium kneading dough, then knead the dough with 5 speeds for 15 minutes until the dough surface becomes smooth.

Put the dough in a clean stainless steel pot, cover it with plastic wrap, and ferment in a warm place. The recommended temperature is 28 degrees centigrade for one hour. The texture of the dough is 2.5 times as large. Use your fingers to dip the flour to poke a hole in the middle of the dough.

Divide the big dough evenly into 4 rounds, then shape it into your favorite shape. I made two circles and two triangles. The triangle is similar to the sugar triangle. Squeeze the dough, fold up the three sides, pinch the mouth, and place the mouth downward.