Black millet and black date compound bread and preparation method thereof

According to the black millet and black date compound bread and the preparation method thereof, the best proportion of the black millet and black date compound bread is obtained by taking sensory comprehensive scoring as a main material and matching a single-factor test with an orthogonal test; the ratio of the high gluten flour to the black millet flour is 7: 8, the mass ratio of the white granulated sugar to the egg liquid is 3: 1, the first fermentation time is 80 min, the yeast is added in the mode that a small amount of water is formed into paste, the paste is evenly coated on the dough before the first fermentation, and the black dates are added in the mode that the black dates are kneaded into the dough before the second fermentation. 本发明公开了一种黑小米黑枣复配面包及其制备方法，以感官综合评分为主，用单因素试验搭配正交试验，得到黑小米黑枣面包的最佳配比，高筋面粉与黑小米粉的比例为7∶8、白砂糖与鸡蛋液的质量比为3：1、第一次发酵时间为80min、添加酵母菌的方式为用少量水化成泥在第一次发酵前均匀涂在面团上、添加黑枣的方式为第二次发酵前将黑枣碎揉进面团。