Processing method of whole wheat bread with rich wheat flavor

The invention discloses a processing method of whole-wheat bread with rich wheat flavor, and relates to the technical field of food processing, and the processing method comprises the following steps: adding water into tartary buckwheat for soaking, pulping and filtering, taking filtrate, adding ethyl maltol into the filtrate, and stirring to obtain tartary buckwheat slurry; placing the puffed oats in a pressure container, pressurizing, maintaining, releasing pressure, then adding the tartary buckwheat slurry, vacuumizing, and drying to obtain pretreated puffed oats; adding whole wheat flour, wheat flour, pretreated puffed oats, eggs, brown sugar, dry yeast, dried fruits, table salt and a proper amount of water into a dough mixer, and kneading into dough; performing primary fermentation on the dough, taking out the dough after fermentation, kneading the dough to exhaust air, cutting the dough into small pieces, performing fermentation, and then performing secondary fermentation to obtain a green body; and sha