rye bread

Recipe Recommendations

• Jinxiang high-gluten flour 300 grams
• Big mill rye flour 200 grams
• fine sugar 70 grams
• milk powder 20 grams
• salt 3 grams
• yeast 5 grams
• water 300 grams
• butter 20 grams
• high-gluten flour appropriate amount

• sweetening
• baking
• several hours
• ordinary

Steps for rye bread

1

How to make dough: Weigh high-gluten flour, rye flour, fine sugar, milk powder, and salt separately, place them in a mixing basin of a mixer and mix well.

2

Add the yeast water mixed with warm water and stir slowly for 2 minutes, stirring quickly until gluten is formed. (Note that the yeast is not put together with sugar and salt to prevent the yeast from being dehydrated and ineffective)

3

Add the softened butter, stir slowly, and stir quickly until the dough is smooth.

4

Stir the dough with the rye flour not too hard, it is better to miss it.

5

Put the beaten dough into a container, cover with plastic wrap, and place in a warm place to wake up.

6

Wake up to twice as large.

7

Rye baguette: Sprinkle high-gluten flour on the chopping board, take out 300 grams of dough, and divide it into 3 portions. Each 100-gram dough, round, cover with plastic wrap, and relax for 15 minutes.

8

Take a dough and flatten it by hand, and use an exhausted rolling pin to roll it upside down from the center of the dough into an oval dough.

9

Turn it over and roll it from top to bottom.

10

Roll the dough into a cylindrical shape and pinch tightly.

11

On the chopping board, knead the long cylindrical dough into a long strip about 23 centimeters long.

12

Place the rye baguette dough with closed sides and place it on a baking sheet, cover with plastic wrap, and allow for final fermentation.

13

Fermented rye baguette.

14

Sift a suitable amount of high-gluten flour on the surface of the fermented rye baguette.

15

Use a shaping knife to evenly cut the rye baguette three times.

16

Place in a preheated 180-degree oven and bake for 20 minutes.

17

Rye olive-shaped bread: Sprinkle high-gluten flour on the chopping board, take out 300 grams of dough, and divide it into 5 portions. Each 60-gram dough, round, cover with plastic wrap, and relax for 15 minutes.

18

Take a dough and flatten it by hand, use an exhausted rolling pin to roll it into an oval dough from the center of the dough upside down, turn it over and roll it into an olive shape from top to bottom.

19

Roll into olive-shaped dough and pinch tightly.

20

Rub the olive-shaped dough evenly on the chopping board.

21

Place the rye olive-shaped bread base with mouth down on a baking sheet, cover with plastic wrap, and allow for final fermentation.

22

Fermented rye olive-shaped bread base.

23

Sift with appropriate amount of high-gluten flour on the surface of the fermented rye olive-shaped bread.

24

Use a shaping knife to cut the knife between the rye olive-shaped bread base.

25

Add the cut butter strips.

26

Place in a preheated 180-degree oven and bake for 20 minutes.

27

Rye loaf buns: Sprinkle high-gluten flour on the chopping board, take out 300 grams of dough, and divide them into 5 portions. Each 60-gram dough, round, cover with plastic wrap, and relax for 15 minutes.

28

Shape the relaxed rye loaf buns, close them face down, place them on a baking sheet, cover with plastic wrap, and carry out final fermentation.

29

Fermented rye leaf round bread.

30

Sift a suitable amount of high-gluten flour on the surface of the fermented rye loaf bun.

31

Use a shaping knife to draw veins on the surface of a rye loaf bun.

32

Place in a preheated 180-degree oven and bake for 20 minutes.

rye bread Make Tips

Recipe Categories

• baking Recipes
• bread recipes