Rye Toast

Name: Rye Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 220g High fan; 50g Rye flour; 126 milk; 18g Caster sugar; 3g salt; 5g yeast; 18g Linseed oil; 40g Whole egg liquid

by Alice Beard Potato Chips

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Speaking of healthy bread, the bread that people who lose weight can choose, the first thing that comes to mind is whole wheat bread. Rye bread is a traditional Russian cuisine. In the picture, Putin the Great ate the top Russian rye bread-Borodino black bread. Rye bread is rich in dietary fiber, which can help detoxify and cleanse the intestines. It can also make people feel fuller faster and indirectly reduce intake, thereby helping to lose weight. Compared with whole wheat bread, bread made from rye is also low in sugar, high in calcium and rich in selenium. The coarser the texture, the more nutritious the bread especially with grained wheat bran.
Rye bread is a type of bread made from rye flour, which is common in Northern and Eastern Europe. Compared with white bread, rye bread is darker in color and contains more dietary fiber and iron. Rye bread originally originated in Germany, but there are a variety of rye grown all over Europe; rye bread is the most important bread variety in Finland, Denmark, Russia, Latvia, Lithuania, Estonia, Poland and Slovakia.
In this bread, I did not put butter according to the past habit, but put linseed oil. Healthy whole grains with healthy linseed oil can be described as a "strong combination" ~ don't want healthy ones~~

Ingredients

Rye Toast

1. Put all the liquid materials into the bucket of the bread machine first

2. Put all the flour materials in, choose a kneading program, and then choose another one after finishing. The second kneading program only needs to be half completed~

3. Put the kneaded dough in a warm place for basic fermentation until it is twice as large

4. Check it out: Dip your fingers in the dry powder, poke the dough, and it will ferment without shrinking or collapsing.

5. Take out the made dough, divide it into three equal parts after exhausting, cover with plastic wrap, and relax at room temperature for 15 minutes

6. Roll out the awake dough into a beef tongue cake shape and roll it up from the bottom

7. After all the three doughs are processed, cover with plastic wrap and relax for 10 minutes

8. Place the loosened dough vertically, roll it out, and roll it up from top to bottom

9. After the three parts are processed, put the mouth down and put it in the toast box, put it in the oven for the second fermentation, ferment to 9 parts full mold, take it out, preheat the oven to 180°C, and cover the toast box

10. Put the toast box into the preheated oven for 35~40min, take it out and drop it out to release the heat.

11.

12.

Tips:
1. When kneading the dough, you must put the liquid material first, and then put the powder
2. Yeast and salt must be separated, so when placing powder materials, salt and sugar are placed diagonally. You can dig holes in the flour to bury the yeast. I usually put the yeast and sugar together~
3. Here I used a semi-kneading program, which totals 45 minutes. You can control the kneading time according to your own kneading equipment. Many friends blindly pursue a "glove film", but I don't think it is necessary. Go for it, and the taste of the glove film can be very good~
4. When the oven is fermenting, be sure to turn the gear to "fermentation", and put a bowl of boiling water in the oven to maintain the humidity of the bread