Rye dry bread

Rye dry bread

Introduction:

"Coarse cereals bread has always been a symbol of health. It has higher cellulose content and lower fat content than traditional sweet bread. Although this rye bread has a dark appearance and doesn't look very attractive, it tastes tough and muscular. The pores inside are evenly distributed. It's soft and full of the smell of wheat. The more you chew it, the more fragrant it is. The more you eat it, the more addictive it is. "

Production steps:

Step 1: weigh all the ingredients and pour them into the toaster except olive oil, walnut kernel and dried cranberry.

Step 2: select the face work file and face for 20 minutes.

Step 3: pour the olive oil into the dough and continue to knead until the dough can pull out the gluten without being very transparent.

Step 4: hand knead the broken walnuts and cranberries, and ferment them.

Step 5: ferment for the first time to twice the original size, and gently squeeze the dough by hand to remove bubbles.

Step 6: take out the dough, divide it into two parts, roll it round, and ferment for 15 minutes.

Step 7: press the dough gently and exhaust into an oval shape. (do not roll out all the bubbles in the dough)

Step 8: from the top to the bottom, roll the two sides in slightly to form an olive shape with two sharp ends.

Step 9: put the shaped dough into the baking pan, ferment for 30 minutes, until the volume is about 1.2 times.

Step 10: ferment and sprinkle low gluten flour on the surface.

Step 11: make a few cuts on the dough surface with a sharp knife.

Step 12: preheat the oven to 220 degrees, spray steam to bake for 25 minutes to show a beautiful baking color.

Materials required:

Rye flour: 300g

High Gluten Bread: 100g

Olive oil: 15g

Salt: 8g

Yeast: 4 g

Water: 225 ml

Honey: 15g

Walnut: right amount

Dried Cranberry: moderate

Note: rye flour is made of rye flour, black color, is a kind of black health food, rich in nutrition. Rye bread made from rye flour is a popular healthy bread. Pastries and bread made from 100% rye flour lack gluten and elasticity, so they are usually made by mixing with wheat flour.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: light