Rye Oat Bread
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add the soup ingredients to a small pot and stir evenly.
2. Slowly heat and stir until the thick batter appears lines. Keep away from the fire and set aside.
3. Other ingredients except butter, liquid first, sugar and salt, and finally flour and yeast are placed in the bucket of the bread machine
4. Stir for about 10 minutes, then add butter and knead until the butter is incorporated into the dough.
5. Take out the dough that has been kneaded to the expansion stage, dip a little water on your hands and continue kneading for a few minutes.
6. Beat for a while.
7. The dough is very soft, and a beautiful glove film can be easily pulled out
8. Pulling from top to bottom can also pull out a beautiful film.
9. Under normal light, the glove film is not easy to break when pulled.
10. Knead the dough back into a round shape, put it in a large bowl, cover with plastic wrap, and put it in the oven to ferment for about 30 minutes for the first time.
11. The fermented dough is about twice the size of the original dough.
12. Take out the dough and vent it fully and press it into an oval
13. Slowly roll up from top to bottom.
14. Put it in the mold.
15. Put it into the oven for secondary fermentation, and place a cup of hot water in the oven.
16. Fermented to 2 or 3 times the original size.
17. Brush the surface with a thin layer of clean water
18. Sprinkle a layer of oatmeal.
19. Preheat the oven and put it in the lower middle of the oven at 180 degrees for 25 minutes.
20. Cover with tin foil in time after baking for 15 minutes.
21. After the bread is baked, it will be demoulded and cooled immediately.
22. Keep tightly after cooling
23. Sliced
24. Finished product
