Rye Milk Bread

Name: Rye Milk Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High fan; 50g Rye flour; 210g milk; 20g Unsalted butter; 2g salt; 20g Caster sugar; 3g Instant dry yeast; a little Egg liquid

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Adding rye to the bread increases the coarse grains, the dietary fiber is richer, and the milk is added for more comprehensive nutrition. "

Ingredients

Rye Milk Bread

1. All materials except butter are put into the bucket of the bread machine;

2. A process of kneading dough is over for 15 minutes, put butter in;

3. Beat until the dough pulls out the film;

4. Round into the pot for fermentation;

5. The dough is doubled in size;

6. Take out the dough, press to exhaust, do two and three folds, cover with plastic wrap and proof for 30 minutes;

7. After proofing, press the dough again to vent, round it up, and proof it for 15 minutes in the middle;

8. The dough after proofing is flattened and slightly smaller than the mold;

9. Put the dough into the mold, without oiling the inside of the mold, spray water on the surface of the dough, cover with plastic wrap, press a heavy object on the mold, I press a chopping board to prevent the dough from losing its shape;

10. Brush egg liquid on the surface of the dough after hair;

11. Use a sharp knife to make knife marks on the surface of the dough;

12. Put it in the preheated oven, middle and lower level, 180 degrees, 28 minutes;

13. When the time comes, take it out, buckle the mold upside down, and place the bread on the grill to cool;

14. The easiest way is to break it and eat it, and it can also be made into a sandwich: the sandwich material is free, you can put whatever you have on hand, according to your own preferences; slice it into 3 pieces to make a giant sandwich;