Chinese Food
German rye hard European bag
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Rye, also known as rye, is a kind of grain widely distributed in temperate areas. Rye is a relatively new kind of grain. In ancient Europe, this kind of grain was not known. It was originally considered as a weed. It was harvested and cultivated together with wheat in Asia Minor from 2000 to 3000 years ago. The hybrid product of rye and wheat is called triticale. It combines the characteristics of two crops. In central and Eastern Europe, rye is mainly used for baking bread. Relatively speaking, European bread is relatively large and heavy. It is characterized by low sugar, low oil, low fat and high fiber. It pays attention to the natural flavor of grains.
Cooking ingredients
Cooking Steps
Step1:Mix the leavened ingredients. The film was fermented for 20 hours at room temperature.
Step2:Fermented yeast.
Step3:Prepare the dough.
Step4:First add honey and salt to the high gluten flour and rye flour. Then add water and stir to form floccules. Then add yeast flour and mix to form a ball.
Step5:If you like, you can add some raisins, walnuts, pineapple cubes. Add flavor. Don't like nothing.
Step6:Just mix the dough. It doesn't need to be rubbed smooth.
Step7:Cover with room temperature and ferment for 39 minutes.
Step8:Sift the high gluten powder.
Step9:Take it out of the fermenter. Press to vent.
Step10:Fold it a few times and turn it over.
Step11:Put it in the fermentation basket.
Step12:Cover and ferment for 1 hour.
Step13:Fermentation complete.
Step14:Cover it with a baking tray and turn it over. Remove the rattan basket.
Step15:Preheat the oven 200 degrees. Put in the middle 180 degrees. Cover and bake for 39 minutes.
Step16:Remove the lid and bake for about 20 minutes.
Step17:Done.
Step18:Let it cool and slice.
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