As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text in Chinese:
Using whole grain flour to make bread, you can indulge in it again – guilt-free. Source: Martha Stewart Living, October 2006. Make a 9-inch bread. Yield. Ingredients: 1 cup whole wheat flour, preferably stone-ground, 2 tablespoons wheat bran, 3/4 cup warm whole milk (about 110 degrees), 1/4 cup packed dark brown sugar, 2 envelopes active dry yeast (1 tablespoon plus 1 1/4 teaspoons), 3 tablespoons coarse whole wheat flour, 3 tablespoons plus 2 teaspoons old-fashioned oats, 3 tablespoons ground flaxseed, plus 1 teaspoon whole for sprinkling, 2 teaspoons salt, 2 1/2 to 3 cups bread flour, olive oil cooking spray. Route: 1. Mix the whole wheat flour, bran, and 1 cup of water. Let us stand for 30 minutes. 2. Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let it foam, about 5 minutes. 3. Put the whole wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, cornmeal, 3 tablespoons oats, ground flaxseed, and salt in the bowl of an electric mixer fitted with a dough hook; mix on low speed until combined. Add 2 1/2 cups bread flour; mix until the dough is sticky but not sticky, about 2 minutes (if the dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until the dough is soft and elastic, about 5 minutes. 4. Spray a large bowl with cooking spray. Add the dough to the bowl; turn around. Loosely cover with plastic wrap. Let the dough rise in a warm, draft-free place until doubled in volume, about 1 hour (or refrigerate overnight; reach room temperature). Five. Pour the dough onto the work surface; form a bread about 9 inches long. Use a spray bottle to mist; sprinkle with the remaining 2 teaspoons of oats and whole flaxseed. Coat a 9×5-inch bread pan and a piece of plastic wrap with cooking spray. Transfer the bread to the pan and cover lightly with plastic wrap. Let stand until doubled, about 45
Grady
26.04.2023 @ 22:01
As an AI language model, I do not have a personal opinion or preference. However, I can provide a translation of the text in Chinese:
Using whole grain flour to make bread, you can indulge in it again – guilt-free. Source: Martha Stewart Living, October 2006. Make a 9-inch bread. Yield. Ingredients: 1 cup whole wheat flour, preferably stone-ground, 2 tablespoons wheat bran, 3/4 cup warm whole milk (about 110 degrees), 1/4 cup packed dark brown sugar, 2 envelopes active dry yeast (1 tablespoon plus 1 1/4 teaspoons), 3 tablespoons coarse whole wheat flour, 3 tablespoons plus 2 teaspoons old-fashioned oats, 3 tablespoons ground flaxseed, plus 1 teaspoon whole for sprinkling, 2 teaspoons salt, 2 1/2 to 3 cups bread flour, olive oil cooking spray. Route: 1. Mix the whole wheat flour, bran, and 1 cup of water. Let us stand for 30 minutes. 2. Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let it foam, about 5 minutes. 3. Put the whole wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, cornmeal, 3 tablespoons oats, ground flaxseed, and salt in the bowl of an electric mixer fitted with a dough hook; mix on low speed until combined. Add 2 1/2 cups bread flour; mix until the dough is sticky but not sticky, about 2 minutes (if the dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until the dough is soft and elastic, about 5 minutes. 4. Spray a large bowl with cooking spray. Add the dough to the bowl; turn around. Loosely cover with plastic wrap. Let the dough rise in a warm, draft-free place until doubled in volume, about 1 hour (or refrigerate overnight; reach room temperature). Five. Pour the dough onto the work surface; form a bread about 9 inches long. Use a spray bottle to mist; sprinkle with the remaining 2 teaspoons of oats and whole flaxseed. Coat a 9×5-inch bread pan and a piece of plastic wrap with cooking spray. Transfer the bread to the pan and cover lightly with plastic wrap. Let stand until doubled, about 45