Casserole Roasted Rye Orange Peel Walnut Soft European
1.
Dried orange peel, soak in water to soften, drain, and set aside. Do not pour the soaked water and use it to make bread. Break the walnuts into small pieces and set aside.
2.
Mix all the ingredients except orange peel, walnuts, and butter, and put them in a cook machine or bread machine to knead into a smooth dough. Remember to pour the water that soaks the orange peel into the dough and knead the dough to make it more fragrant.
3.
Add butter and continue to knead the dough until a film is formed. Because there is rye flour, there is no need to pursue glove film. Add the dried orange peel and walnut kernels and mix well.
4.
Round the dough into a powdered black casserole, and ferment to double its size (the plastic wrap is not needed here, and the plastic wrap is not needed for fermentation in a casserole, which saves money, is healthy and environmentally friendly).
5.
Sprinkle thin flour on the table mat, take out the dough, lightly press the dough to exhaust, divide the dough into three parts, round, cover with plastic wrap and relax for 15 minutes.
6.
Dip the flour with your hands, pat the dough gently to exhaust, and knead the dough into a ball, closing the mouth downward. Or pat into an oval shape, turn it over, roll it into a strip from top to bottom, and pinch it tightly.
7.
Put it in the baking tray, and put the dough in the casserole with greased paper, otherwise you will burn your hands if you wait to move it down to the preheated casserole.
8.
Put in the oven to turn on the fermentation function, and put hot water in the oven. Ferment to double the size. Sprinkle portions on the surface of the dough and cut.
9.
Put the casserole (with lid) in the lower part of the oven to preheat 220 degrees in advance. After preheating, take out the casserole, quickly put the dough together with oil paper into the casserole, cover the lid, and bake for 30 minutes. (Remember to wear gloves, don’t get burned)
10.
Remove the lid after 30 minutes, move the casserole to the middle layer, and bake for another 5-10 minutes to make the skin crisper.
11.
But the inside is very soft, with a hint of orange peel, coupled with roasted walnuts, this bread is an unstoppable rhythm!
Tips:
1. The dough must be placed on greased paper twice, so that when you move it into the hot casserole, you only need to carry the greased paper, and it is not easy to burn your hands.
2. Remember to wear gloves during the entire operation, the casserole and lid are very hot!
3. Keep the baked soft European sealed. If the damp skin is not crispy, rebake for a few more minutes.
