Rye Bread
1.
Prepare two kinds of flour.
2.
Add milk, sugar and salt to the bucket of the bread maker before adding all the flour
3.
Yeast is placed on the top layer. Start the kneading program for 10 minutes.
4.
Knead until the dough is smooth, add olive oil and continue to knead for 20 minutes.
5.
The kneaded dough can be pulled out of the thick film.
6.
Put it back into the dough and knead it round and ferment to double its size.
7.
Prepare the nuts and chop them as much as possible.
8.
Take out the fermented dough, pour the crushed nuts on the dough
9.
Just knead well, no need to exhaust excessively.
10.
Divide into four doughs of the same size, and use the palm of your hand to make a circle.
11.
Take a dough and gently press it into a long strip
12.
From top to bottom, the edges are rolled up to the middle to form an olive shape.
13.
Take another dough, flatten it, turn it over, pick up the corners and make a triangle.
14.
Turn it over and arrange it.
15.
Put the finished dough in a non-stick baking tray at a certain distance.
16.
Prove into the oven until the dough becomes larger. Put a bowl of hot water in the oven to keep the internal humidity.
17.
After the second serving, take out the bread and sprinkle with a layer of rye flour.
18.
Use a razor blade to make a cut on the surface of the bread.
19.
Make all the cuts.
20.
Preheat the oven, put the baking tray on the middle and lower level, at 190 degrees for about 20 minutes.
21.
Finished picture
22.
Finished picture
23.
Finished picture
24.
Finished picture.
Tips:
This bread needs sugar as an auxiliary nutrient for fermentation, so a little sugar is added. If low-sugar-tolerant yeast is used, no sugar can be added.
Knead into the nuts after the start without exhausting too much. You can also add fruit during the first kneading process.
Men's razor blades are best for making incisions, which are sharp and easy to use.
If the coloring is too fast, you can cover it with tin foil and continue baking.
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