Bread, and a method of manufacturing the same

A traditional flour to solve the problems of bread obtained by baking from fermented as the main raw material, health promotion, maintenance of proper body weight and body type, improvement of lifestyle-related diseases, may contribute to the longevity bread I will provide a. A buckwheat, amaranth, quinoa, millet, oats each 40 g, and Chiashido 3g to adjust the bread dough as a main raw material, the dough placed in the opened cuboid mold, by preheating the oven, the 180 ° C. after baking for 5 minutes at a temperature, was obtained by baking for 55 minutes at a temperature of 170 ° C., breads (the baked bread). .BACKGROUND