Name: Chive Ham Rye Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g butter; 2 pcs egg; 4g salt; 8g yeast; 60g Sugar; 220g Plain Water; 30g milk powder; 60g Rye flour; 440g High-gluten flour; a little Chives; Some onion; 2 pieces Ham sausage; a little Whole egg liquid; Some Salad dressing; Some ketchup

Chive Ham Rye Bread

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Scallion ham savoury bread is a favorite of many people, but today I boldly improved it. While retaining the aroma of chives and ham, I not only added onion diced and rye flour, but also used it only once. Fermentation method; the rye bread made is not only more fragrant, but also nutritionally doubled. The most important thing is that the drawing effect is also superb! If you also like to eat salty bread, then you must try it!

Chive Ham Rye Bread

1. Put all the main ingredients except butter into the bread machine, knead until smooth, add softened butter, and knead until smooth. Then close the lid and let it stand for half an hour.

2. Take out the dough and divide it into 16 portions. After rounding, cover with plastic wrap and relax for 15 minutes.

3. Take a small dough and roll it out into a tongue shape.

4. Pinch the mouth tightly after rolling up.

5. Put them in a baking tray one by one, and send them to a warm and humid place to ferment to 2 times their size.

6. I made another plate into the shape of a flower, and it was also fermented to double its size.

7. Take advantage of the fermentation time, cut the chives, onions and ham for later use.

8. Take out the raw embryo of the fermented bread, brush the surface with a layer of whole egg mixture, then sprinkle with onion diced ham and chopped chives.

9. Squeeze the ketchup and salad dressing.

10. The same is true for the second disc.

11. Finally, send it to the pre-heated oven, and bake for about 20 minutes at 180 degrees.

Tips:
1. This formula is relatively large, and it can be halved if novices try it. 2. The specific baking temperature and time are based on the temper of your own oven.