German rye bread

German rye bread

Introduction:

"When I look through a lot of western style books, I find that some raw materials are really hard to find, just like naked wheat flour. I haven't been clear about the true face of this concept. Let's see a package of rye flour for hotel given by my friend. The package says that it can be made into steamed buns. I can't imagine how the pastry made with this flour can be used in our western style pastry. Baidu found out the difference between naked wheat flour and rye flour on the Internet. Finally found out that they are a family. Rye bread and rye bread, as well as whole wheat bread and germ bread are just different names. In order to confuse the concept and play the selling point, the merchants come up with these fancy bread. Rye bread and rye bread are commonly known, and whole wheat bread is the correct name. Some of them are black and hard, because the proportion of oat flour in the ingredients is more, and mixed with wheat flour is softer, lighter and pure oat You can't eat the flour. It's like a brick. It's hard to eat. The reason why there are so many names is that the secret lies in the proportion of oat flour and its production technology. "

Production steps:

Materials required:

Windmill high gluten powder: 200g

Naked wheat flour: 100g

Water: 150g

Fine granulated sugar: 20g

Salt: 1 / 2 teaspoon

Yeast: 5g

Anjia salt free butter: 15g

High powder: 50g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor