Making bread at home, my first choice is toast, followed by rustic bread. For the two kinds of bread, the raw materials needed are not complicated. Recently, the rustic bread is more roasted. Rustic bread has no creamy aroma, no too much sweetness, only the natural aroma of wheat flour. Compared with other breads, it is easier to integrate with Chinese home-style meals. This time, the roasted rye bread has more pine nuts and cranberries. During the last two fermentations, the porridge in the rattan basket was sprinkled, and it looked like a stone after roasting.
Cranberry soaked in rum for half an hour
Pine nuts fried
High-gluten flour, rye flour, warm water, salt, and dry yeast are placed in the bread machine once, and the dough is started.
After 20 minutes, add pine nuts and soaked cranberry, and then simmer until the film is released.
Sprinkle the hand powder on the panel, then put the dough into the basin and cover it with plastic wrap. Put it in the warm place for 1 fermentation and ferment to 2-3 times.
The fermented dough was once immersed and gently deflated for 15 minutes. Sprinkle a little porridge in the rattan basket, then roll the loose dough and put the pinch up into the vine
Cover with plastic wrap for 2 times of fermentation, and send it to 2-2.5 times
Roll the fermented dough twice and pour it onto the baking sheet
Use a sharp knife to cross the top of the dough, about 8-10 mm deep
The oven is preheated at 230 degrees and the lower layer is baked for 25-30 minutes.
The knife that makes the bread is sharp enough, and the water on the knife can be easier to draw. The rye flour sprinkled in the rattan basket should be in moderation. Don't be too much, or it will be baked like a stone.