Bavarian Whole Wheat Lye Bread

Bavarian Whole Wheat Lye Bread

1. Xinliang steamed dumplings whole wheat flour 250g, water 135g, high sugar-tolerant yeast 2g, salt 3g, sugar 5g, butter 5g. For dieters, the sugar can be removed and the butter can be replaced with olive oil.

2. All the ingredients except butter are put into the chef's machine and mixed into a dough, and then the butter is added.

3. This bread doesn't require high dough, it just needs to be smooth and doughy. Cover with plastic wrap for about half an hour.

4. Divide into 5 doses weighing 80g and spheronize.

5. Rub the strips again.

6. You can roll it out, rub it up on one side, and roll it up from the thick part. Then rub it into two thin strips and thick strips in the middle. I sometimes put walnuts in the middle.

7. If you want to save trouble, just rub it directly to grow about 60 cm. The circumference is about 5 cm thick in the middle, and the length of the thin strips on both sides is about 18 cm. Cross the two thin bars.

8. Cross again.

9. Turn it up and press it.

10. You can also twist twice in the middle, as you like. I like this look, but the oven is relatively small and can only be made stubby.

11. After all, I like to eat soft and ferment at room temperature for half an hour. I like to eat solid taste and freeze it directly in the refrigerator for about half an hour or longer.

12. Preheat the oven first, then soak in alkaline water, and bake the oven at 210 degrees for 25 minutes. Add 15g baking soda to 500ml of water (water temperature 40 degrees), soak the bread dough for 30 seconds. If there is less water (the picture is 250g water, 8g baking soda), soak both sides for 30 seconds. Be sure to wear silicone gloves . Strong alkali will corrode the skin, so don't get it on the skin.

13. After soaking all the alkaline water, use a blade to cut a cutting edge of about 0.5 cm in depth and 5 cm in length at the back of the thickest part of the dough.

14. Sprinkle 5 or 6 baking salt grains on top for decoration.

15. Heat the oven up and down at 210 degrees and bake for 25 minutes.

16. Normally made stocky and fat Pulei.

17. Fat Pule knot with walnut kernel.

Tips:

This bread is very convenient, fast, and has a relaxed time requirement. I sometimes make it at night, soak it in alkaline water and bake it in the morning.