Recipe: Bare wheat rustic bread

Home Cooking Recipe: Bare wheat rustic bread

Notes:

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.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cranberry soaked in rum for half an hour

    Cranberry soaked in rum for half an hour

  2. Home Cooking Recipe: Pine nuts fried

    Pine nuts fried

  3. Home Cooking Recipe: High-gluten flour, rye flour, warm water, salt, and dry yeast are placed in the bread machine once, and the dough is started.

    High-gluten flour, rye flour, warm water, salt, and dry yeast are placed in the bread machine once, and the dough is started.

  4. Home Cooking Recipe: After 20 minutes, add pine nuts and soaked cranberry, and then simmer until the film is released.

    After 20 minutes, add pine nuts and soaked cranberry, and then simmer until the film is released.

  5. Home Cooking Recipe: 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.

    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.

  6. Home Cooking Recipe: 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

    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

  7. Home Cooking Recipe: Cover with plastic wrap for 2 times of fermentation, and send it to 2-2.5 times

    Cover with plastic wrap for 2 times of fermentation, and send it to 2-2.5 times

  8. Home Cooking Recipe: Roll the fermented dough twice and pour it onto the baking sheet

    Roll the fermented dough twice and pour it onto the baking sheet

  9. Home Cooking Recipe: Use a sharp knife to cross the top of the dough, about 8-10 mm deep

    Use a sharp knife to cross the top of the dough, about 8-10 mm deep

  10. Home Cooking Recipe: The oven is preheated at 230 degrees and the lower layer is baked for 25-30 minutes.

    The oven is preheated at 230 degrees and the lower layer is baked for 25-30 minutes.

Tips:

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.


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