Rye bread

Overview

Niaf country rye bread flour imported from Belgium, as well as naked wheat whole wheat flour, yellow flaxseeds, sunflower seeds, walnuts, malt flour, etc. Just add water and it will be successful in two steps, no need to knead out the glove film.

Tags

• baking
• breakfast
• rye bread flour
• water

Ingredients

Steps

1. 1 Material preparation.

   

2. 2 Add bread flour and water to a cooking machine.

   

3. 3 Knead into a uniform dough and place in a crisper to ferment.

   

4. 4 Poke the hole with your finger until the dough does not collapse or the hole shrinks.

   

5. 5 Divide the dough into eight even portions.

   

6. 6 Roll each into a round shape and place on a baking sheet for the second fermentation.

   

7. 7 Ferment until doubled in size. Sift the flour over the surface and cut with a sharp knife.

   

8. 8 Preheat the Petri oven pe3040 to 175°, place a layer in the middle, bake for 18 minutes, cover the surface with tin foil after baking for ten minutes.

   

9. 9 After cooling, seal and store in a plastic bag. If you can't finish it in a day, put it in the refrigerator and let it warm before eating.