1. Prepare materials
2. Put the water in the cook machine first, then the high-gluten flour, and then the rye flour.
3. After putting the flour, put salt and milk powder on one side of the flour, sugar on the other side, and dig a hole in the middle to put yeast.
4. Put the pot into the cook machine, my home is the Jun Baker cook machine, adjust to the third speed for seven minutes.
5. Add olive oil after the noodles are cooked for the first time, and adjust the speed to three gears for ten minutes.
6. In the second time, the noodles were rejuvenated, and the noodles were slightly filmy. (Because the rye flour is rough, the wheat bran will cut off the gluten structure, and the rye itself is insufficiently gluten, not easy to film, so the bread is chewy)
7. Put the live noodles directly into the basin, seal the fresh-keeping film, and put them in the refrigerator to ferment for four hours.
8. Ferment 2 to 2.5 times in the refrigerator for the first time and take it out. (You can also put it at room temperature about 25 degrees for the first fermentation, about 1 hour, the fermentation will be about 2.5 times larger)
9. Put the first fermented dough on the chopping board, squeeze out the air in the dough by hand, and divide the dough into three parts.
10. Take a portion of the dough, roll it into an oval shape on the chopping board, roll it up from one end, and roll it into a cylinder.
11. When rolling, pay attention to the tightness and don't leave any gaps.
12. Put the rolled dough into the toast box, leaving a gap between the two.
13. Seal the plastic wrap and let the dough relax for 15 minutes at room temperature.
14. After relaxing, put the toast box in the middle of the oven, put a bowl of hot water on the baking tray, close the oven door, set the temperature to 35 degrees, and carry out the second fermentation for 110 minutes.
15. Remove the plastic wrap and the bowl of the second fermented bread
16. Cover the toast box with tin foil (my toast box does not have a cover, just cover a piece of tin foil), put it in the middle of the preheated 175 degree oven, close the oven door, the temperature is 175 degree, the upper and lower layers, and bake for 40 minutes.
17. The toasted bread can be sliced or bagged when it is cooled to a temperature similar to the palm of the hand after being demoulded.
Tips:Rye itself is not easy to rise during the fermentation process, so some high-gluten flour should be added to help fermentation. Furthermore, for this salty bread, the amount of salt also depends on the degree of fermentation of the bread.
