Black rice toast

1. After washing the black rice, soak it in water for more than 5 hours.

2. Pour out the excess water from soaking black rice for later use, and steam the black rice with an appropriate amount of water.

3. Mix the ingredients of the bread (excluding butter) together and knead until the film can be pulled out. Add butter and knead until it is fully cooked.

4. Add steamed black rice, knead well, round it up, put it in a bowl, cover it with plastic wrap, and ferment until 2.5 times larger.

5. After venting the fermented dough, divide it into two pieces, knead them into circles, cover them with cling film, and let them relax for 15 minutes.

6. Take a dough, weave it and roll it out long.

7. Flip over, fold both sides towards the middle, flatten again, roll out, thin the bottom edge, and roll it up.

8. Put it into a toast mold for fermentation.

When fermentation reaches 90% full, cover with a lid.

10. Preheat the oven, over high and low heat, 210 degrees Celsius, at the bottom layer, and bake for about 45 minutes.

11. Eating it directly is also very delicious!