Marble Rye Toast
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
5
Looking closely, the two types of dough use 550 grams of flour each to "make 2-4 marbled rye toast", which is really massive. The weight of one kind of dough is too much for people to eat. Half and half is enough. "When mixing 2 or more doughs into 1 piece, the most important thing is that their texture and expansion time must be basically the same. This can ensure that each The texture of one part is the same, and the baking time for each piece of dough is also the same." The author separately kneaded and kneaded the two kinds of dough, and said in the process brief that "the result of mixing is 10-15 minutes". I'm not sure that the bread machine can complete the two doughs in this time, or follow the way of making two-color bread in the past-first knead a large dough, cut in half, and color half of it. Fortunately, the two dough recipes are basically the same, the difference is only in the coloring part.
"The caramel used for coloring is actually burnt sugar." "Although cocoa powder, coffee or carob powder can replace caramel, they can give bread a bitter taste, which is not everyone's favorite." However, caramel is not commonly used, and cocoa and coffee powder are readily available. Moreover, for those who don't love too sweet, the bitterness of cocoa and coffee is a bit right.
"Caraway seeds (optional)". Although optional, although the amount is small. But its taste, its use elsewhere, still makes people want to buy some back. However, it is a confusing thing. The pictures on Taobao don't look much different from fennel. Some babies also call it "Kelly Fennel/Caraway Seed". Is it just fennel, or just use fennel instead? But, its taste should be different from cumin, right?
"When baking rye bread, bakers usually use gluten flour. This recipe can also use ordinary high-gluten flour or bread flour, but if you have gluten flour, it is best to use it." powder? "This kind of flour is usually ground from very tough, high-protein wheat"? Can this be understood as bread flour with a higher gluten? Perhaps this bread flour from Bakery can be used as a gluten-washing flour, right? The last time the multigrain bread, I feel that its gluten is quite good.
"This bread is very easy to make. Its dough is soft and flexible." Rye flour occupies about one-third of it. I watched it ferment for 2 hours after biting my teeth. It doesn’t seem to be tired yet, but it hasn’t grown to the edge of the mold. This is probably rye bread and white bread. The difference?
Caraway seeds, something that has always made people curious, exudes a unique breath as the bread knife is pulled back and forth when the bread is cut. It smells like cumin + mint? Or is it spearmint?
"The caramel used for coloring is actually burnt sugar." "Although cocoa powder, coffee or carob powder can replace caramel, they can give bread a bitter taste, which is not everyone's favorite." However, caramel is not commonly used, and cocoa and coffee powder are readily available. Moreover, for those who don't love too sweet, the bitterness of cocoa and coffee is a bit right.
"Caraway seeds (optional)". Although optional, although the amount is small. But its taste, its use elsewhere, still makes people want to buy some back. However, it is a confusing thing. The pictures on Taobao don't look much different from fennel. Some babies also call it "Kelly Fennel/Caraway Seed". Is it just fennel, or just use fennel instead? But, its taste should be different from cumin, right?
"When baking rye bread, bakers usually use gluten flour. This recipe can also use ordinary high-gluten flour or bread flour, but if you have gluten flour, it is best to use it." powder? "This kind of flour is usually ground from very tough, high-protein wheat"? Can this be understood as bread flour with a higher gluten? Perhaps this bread flour from Bakery can be used as a gluten-washing flour, right? The last time the multigrain bread, I feel that its gluten is quite good.
"This bread is very easy to make. Its dough is soft and flexible." Rye flour occupies about one-third of it. I watched it ferment for 2 hours after biting my teeth. It doesn’t seem to be tired yet, but it hasn’t grown to the edge of the mold. This is probably rye bread and white bread. The difference?
Caraway seeds, something that has always made people curious, exudes a unique breath as the bread knife is pulled back and forth when the bread is cut. It smells like cumin + mint? Or is it spearmint?
