Rye Bread

Rye Bread

1. Put all the ingredients in the bread machine bucket, including butter, and yeast on the top;

2. One and a half kneading process ~ 20 minutes, the dough is pulled out of a thicker film; there is no need to pull out the film;

3. Collect the rounds into the basin and place them in a warm place for the first fermentation;

4. Prove at room temperature for one and a half hours, and the dough will double in size;

5. Take out the fermented dough, press~exhaust~ and divide it into equal six points, round it, and let it stand for 15 minutes;

6. After proofing the dough, squeeze and roll it into an oval shape. Fold 1/3 on each side along the long side, and then fold it in half. The joint of the dough is pressed firmly with the palm and heel, and the two ends are slightly thinner olives. shape;

7. Fold the thick canvas into a mountain shape, sprinkle an appropriate amount of high flour, and put the dough on for the second round; I put it in the oven for the second round, spraying water on the surface of the dough and around the oven to moisturize;

8. At the end of the second round, put the baking tray in the oven to preheat to 200 degrees; in the gap of the oven, put the fermented bread on the baking paper with the help of a spatula, and then use a sharp knife to make a knife in the middle of the dough. deep;

9. Preheat the oven to the set temperature, take out the baking tray, drag the baking paper and quickly put the bread on the baking tray, then put the baking tray back into the oven, spray water on the surface of the dough, and bake at 200 degrees for about 20 minutes; then, take it out Let it cool on the grill

10. The freshly baked bread has a crispy surface and a soft inside, a bit like a baguette. It is cut, and the texture of the bread without sugar is also good.

11. Chop the garlic and stir evenly with the butter. Spread it on the sliced bread. Put it in the oven at 200 degrees. The baked paper bread will be golden and delicious.

Tips:

The water should be adjusted according to the water absorption of the dough, and use hand powder throughout the process