Country rye bread
By VicentaLakin
In summer, if you want to eat bread, you just have to mix it in flour, rub it in, ferment it and bake it, and make it a soft "simulation" bag. Whether it's physical, salty or sweet, or the fragrance of grains and nuts, it's fascinating. In summer, especially three-voltage days, the traditional way in which bread is made, and without air conditioning, the desire for bread or toast to succeed is like a "fingering night". In order to remove the muzzle, it is necessary to find a way to keep the surface temperature below 26 degrees. But you don't like it when you turn on the air conditioner, the more it expands at 26-30 degrees Celsius. The sharing of several other flavoured breads from the same series a few days ago was a welcome development. It's not just for the family, it's for the readers. I love Niamh-series bread powder from the bottom of my heart, because it's a fixer for home-grown buns. Can you be unhappy? Long story short, go straight to the bread! I'm sick of it
Steps for Country rye bread
1
Niamhyave country rye bread prep and room cold water ready。
2
Rural wheat premix is referred to as re-filling; flour can be seen as grey, with visible grains, walnuts, black sesame etc。
3
(b) To pour 60 per cent of the powder into bread flour, which is premixed with dry yeasts, salt, a few sugars, a variety of grains and nuts, with no need for butter and water。
4
Flour and water are mixed with chopsticks into dry flour-free flour; in order for dry yeasts to be fully dissolved in the flour, 10-20 minutes more; this step can be rubbed by hand or by machine, with the ultimate aim of dissolving the yeast and making it slightly stronger。
5
This is a 15-minute lacerations, which, because of the lack of oil, tend to be sticky, sticky panels, which need to be accompanied by scratching plates and the face on hand; clearly visible sunflower seeds, walnut shredding, linen seeds, wheat grains, etc。
6
The noodle is rounded and placed in a deep basin, covered with film thickness and fermented for 40 minutes at 26-30 degrees; my noodle is 28 degrees。
7
It's a fermented pasta for 40 minutes, and it's a little more fermented than the previous one, and it's a lot more round。
8
The first fermented face can be placed on the grill either with a mold or hand-to-hand plastic; I use a basket of vines, which I put in the basket with a proper amount of high-banded flour (outside the appropriate amount); and I pour one of the pieces onto the board, beat it gently, re-introduce it into an elliptical shape, and spread the smooth face down into the basket of vines。
9
In the oven, it ferments naturally for 40 minutes; this is a well-received pasta, with a significant increase in volume and a lightness; the oven starts to preheat 230 degrees。
10
Cutting a knife in the middle can be done at will。
11
Bringing bread into the lower part of the preheated oven, in order to make the skin more corrosive, can be used to spray water into the oven, so that the skin of bread can be pasted, so that it is closer to the European pack; in five minutes, the temperature of the oven will be adjusted to 190, 230 and 25 minutes。
12
The bread comes up at the back of the stove and shakes a few times on the table, and the excess heat in the bread is blown out, and it is stored in a bag when the hanger cools until the hand warms; the skin of the bread is brown and the sound of the sound of the sound of the crumbing with the spoon。
13
Black wheat bread, hot skin, soft inside; when it's cold, skin is not as thin as when it comes out, but the taste and taste are still goodCountry rye bread Make Tips
1. In the Niamhniav countryside, wheat premix is “goodly” introduced from the Belgian original, the powder has been proportionately assembled, with 60 per cent flour mixed with cool water, 10-20 minutes rubbing to allow dry yeasts in them to fully dissolve and function; the fermentation is 40 minutes each; all shapes may be arranged according to preference, without the use of moulds; the powder is easy to do, from color to mouth, and is very close to traditional oatmeals; the temperature and timing of the roast is adjusted to the size of the face group, the fabric of the oven, the ovens, the ovens; and, in the case of nighttime bread, the mouth of the preheated oven is sent into the oven, 180 degrees, about 3 minutes of roasting, so that it can recover the corrosity of the skin。