Cooking Steps

1. 

   Step1:Mix all ingredients until the dough pulls out the film. Due to the high moisture content, the dough is a little wet at the beginning. It will not feel wet after slowly kneading until the dough is elastic. Put it into a large bowl smeared with olive oil. Cover with plastic wrap. Ferment it to twice the size. Stick the finger powder into the hole without shrinking. (it took 6 hours at room temperature of 26 ℃

2. 

   Step2:After the exhaust is rounded, put the smooth side down into the fermentation rattan basket sprinkled with high powder. Ferment to twice the size. Press the finger gently on the surface and slowly rebound. (it took 3 hours at room temperature of 26 ℃

3. 

   Step3:Pour it on a greased baking pan. Cut the bag.

4. 

   Step4:Preheat the oven to 220 degrees. Bake for about 30 minutes.

5. 

   Step5:Out of the oven.

6. 

   Step6:Slice after cooling.

7. 

   Step7:Although it is solid, it is still soft inside.

8. 

   Step8:A solid rye bread needs to be chewed slowly to be ful