Rye No-knead Bread

Name: Rye No-knead Bread
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 225g High-gluten flour; 25g Rye flour; 150ml Shimizu; 5g yeast; 3g salt; 20g White sugar; 20g olive oil; Some Low-gluten flour (for decoration)

by Alice Beard Potato Chips

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

I have made whole-wheat free-knead bread before. Some time ago, I bought Russian imported rye flour with my sisters. It has not been opened. I suddenly found that there was no surplus food at home. I was having a headache. Rye flour makes this no-knead bread.
Refrigeration and fermentation can be placed in the refrigerator at night before going to bed. Take it out in the morning and perform another fermentation to bake it. There is no need to knead the dough to the fully expanded stage like other types of bread.
When roasting, the whole room is full of rye aroma~ I'm so drunk~~

Ingredients

Rye No-knead Bread

1. Mix powders except corn oil and water evenly
PS: Salt and yeast placed diagonally

2. If after olive oil and water, use chopsticks to beat them into a flocculent shape, then knead them into a ball with your hands, cover with plastic wrap, ferment at room temperature for one hour, and refrigerate overnight.