Rye Country Bread

Name: Rye Country Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Arowana high-gluten flour; 150g Rye Whole Wheat Flour; 6g salt; 6g Low sugar tolerant yeast; 390g water; 200g raisin; 50g rum

by Yoha Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Pure rye breads are mostly crude in appearance, slightly sour and slightly moist in taste, and most of them are oil-free and sugar-free. It has a strong sense of fullness, which is in line with modern people's healthy diet concept, and helps to control and reduce high blood pressure. Most people are not used to eating this kind of rough bread. The most important thing is to chew on your cheeks. It is better to eat a sweet bread for comfort.
Making rye bread at home is not too complicated, and even raising yeast is not too complicated. But in order to save trouble, we still use dry yeast to make bread. The rye bread made this time is sugar-free and oil-free. Only the raisins in the wine are added to improve the flavor. It is very easy to make and shape. The amount of rye flour accounts for 30% of the total. Because of the high-gluten flour used, the dough still has a good film effect. "

Ingredients

Rye Country Bread

1. Prepare the ingredients, wash the raisins with clean water, soak them in rum after controlling the water, and soak them overnight.

2. Arowana high-gluten flour, rye flour, and yeast are all put into the mixing tank, and ice water is added to start mixing.

3. Stir in the cook machine at low speed first, stir at medium speed for a few minutes and then turn to high speed until the dough can be pulled out of the film.

4. Take out the dough onto the chopping board and knead the soaked raisins into the dough.

5. The dough is stored in the fresh-keeping box and fermented for one hour at room temperature.

6. One hour later, the dough was turned over and folded and the fermentation continued for half an hour.

7. The fermented dough is divided into 3 parts, folded and rounded, and placed in a baking tray for secondary fermentation.

8. The dough can also be put into a rattan basket for secondary fermentation.

9. The second fermentation is about one hour and twenty minutes. Sift the flour on the fermented dough and cut the opening with a sharp knife. Cut the opening at will, I just made a few strokes.

10. The oven is preheated in advance, the upper heat is 220 degrees, the lower heat is 190 degrees, and the baking tray is placed in the middle and lower layers and bake for 25 to 30 minutes. Baking in a steam oven is better.

11. Let the baked bread cool and slice it for consumption. Although it is sugar-free and oil-free, it tastes good with the addition of raisins.

Tips:
1. The temperature and baking time of the oven are for reference only. For ovens that cannot be independently temperature controlled, the temperature is changed to 200 degrees, and the baking time remains unchanged.
2. Arowana high-gluten flour is strong in gluten, and the film is fast. Adding rye coarse grains is also very effective.