Rye Bread

Rye Bread

1. Yeast is dissolved in warm water. Add salt and soda to the flour and mix well, then pour in the yeast water.

2. Stir into lumps, add oil and stir evenly

3. Stir into a softer wet dough (no need to knead it) and leave it in a warm place to ferment for an hour (you can also put a pot of boiling water in the oven. Then put the dough in to ferment. Remember to cover with plastic wrap)

4. Take out the fermented dough and knead it to exhaust. Then divide it into the size you like

5. Roll it into a beef tongue shape and put in the dried fruit you like (whatever you like to eat, pay attention to save a little at the end not to sprinkle the dried fruit. Otherwise it is not easy to stick) or leave it alone. Then just roll it up

6. Mine made two. After doing it. Continue to ferment for an hour in the same way

7. After fermentation, take it out and cut it on the surface. If you like, you can continue to sprinkle dried fruits. You can also sift a little flour on it

8. Preheat the oven with water in the basin. Bake at 170 degrees for 35 minutes (the temperature of the oven is different. Due to proper adjustment)

9. Come out after baking. Put it on the net and let it cool and you can eat it (If you like harder, you can put it on the next day. If you like softer, you should eat it hot)

Tips:

Because the degree of water absorption of flour is different. Should be adjusted appropriately. The stirred dough should be soft. Yeast should be boiled with warm water at 35 degrees. Because the brand and temperature of the oven are different. Due to appropriate adjustments. It is best to look at the bread from time to time. All right. I wish you success 😄😄