Flaxseed Brown Sugar Rye Soft European Bun
1.
Put the milk, brown sugar, and salt in the main dough into the bread bucket in sequence, and stir until the brown sugar and salt are completely dissolved.
2.
Then put the other ingredients in the main dough except butter into the bread bucket, put the flour first, dry yeast and then put the old noodles into small pieces.
3.
The bread bucket is loaded into the bread machine and the kneading function is activated.
4.
When the flour is basically kneaded into a dough, put in the butter to continue the dough mixing function.
5.
After the kneading function is over, the dough can reach the expansion stage.
6.
Then put in the flax seeds, start the kneading function again and knead it evenly.
7.
Pull out the plug, and ferment directly in the bread bucket at 25-28 degrees. (If the temperature is too high, you need to put it in the refrigerator to ferment. If the temperature is too low, you can use the fermentation function of the bread machine to ferment.)
8.
The volume of the fermented dough increases by about 2 times. Dip a little dry flour into the dough with your fingers. The dough does not collapse but slightly shrinks to the same state as the belly button.
9.
Take out the dough and gently press to exhaust.
10.
1 is divided into four equal parts.
11.
1 is formed into a circle.
12.
1 Put the spaced intervals into the baking tray and cover with plastic wrap for secondary fermentation.
13.
1 Sift the dough evenly with a thin layer of rye flour.
14.
1 Use a sharp knife to cut out the pattern.
15.
Preheat the oven up and down at 150 degrees, put it in the baking tray and bake for 25 minutes on the penultimate layer, and then take it out.
16.
The color effect of the finished product is very uniform.
Tips:
Tips How to make old noodles: mix 100 grams of bread flour (all-purpose flour), 64 grams of water, 1 gram of dry yeast, and 2 grams of salt to form a dough, ferment at room temperature for one hour, then put it in the refrigerator and ferment for 15-17 hours ( It can be kneaded into a dough in summer and placed in the refrigerator for fermentation). When using the old noodles, weigh out the number of grams to be used and return to room temperature. Divide the unused noodles into 50 g pieces and put them in the refrigerator for storage. It must be used up within one month.
