Rye knead free bread recipe-Chinese Food-best chinese food recipes-cooking food

Rye knead free bread

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I've made whole wheat knead free bread before. I bought rye flour imported from Russia with my sisters some time ago, but it hasn't been opened. Suddenly I found that there was no surplus food at home. I was having a headache about what to do as early as possible. I just saw rye flour that hasn't been opened yet. So I made this knead free bread. Refrigerated fermentation. It can be put in the fridge before going to bed at night. It can be roasted once a morning fermentation and no dough is needed to knead the dough to the full development stage. Kwai is convenient. The smell of rye is all over the room when baking ~ I'm drunk~~

Cooking ingredients

high gluten flour:225g

Low powder (for decoration):moderate amount

Cooking Steps

Step1:Mix the powder except corn oil and water evenly, put PS salt and yeast on the corne

Step2:If after olive oil and water, stir with chopsticks to form floccules, then knead with hands to form a ball, cover with plastic wrap, ferment at room temperature for an hour, refrigerate overnigh

Step3:Take the fermented dough out of the refrigerator. Sprinkle the flour in the fermentation baske

Step4:After the dough is exhausted, put it into the fermentation basket for secondary fermentatio

Step5:Until the volume of bread is 2-2.5 times of the original volume... Take it out of the fermentation baske

Step6:Evenly sift low gluten flour on the surface. Use a sharp knife to cut the cross oven to preheat the middle layer. Heat up and down. 200 ℃. 25mi