Recipe: Barley rye bread

Home Cooking Recipe: Barley rye bread


Today, this bread is a typical "Ou Fan", the high-quality powder only accounts for 47%, the rest except the commonly used rye, as well as barley flour (barley flour), while fully fermented with rye natural yeast for a long time. The flavor of these different flours. The nutritional value of barley is undoubtedly the same as other coarse grains, which have a preventive effect on heart, cholesterol, and gastrointestinal diseases, and have better blood sugar control effects for diabetics than oatmeal and whole wheat. In addition to health, it is delicious, so many countries have a tradition of using it as a staple food. If you have not eaten barley porridge or barley bread, should barley tea be familiar? The unique mellow is very rich in the bread.



  1. Mix the ingredients thoroughly, cover, autolyse for 10 minutes

  2. Place the dough on the chopping board (if it is too sticky, grease the chopping board and hands), rub it for 10 to 15 seconds, put it back in the basin, cover it, and let it stand for 10 minutes.

  3. Repeat 2, 揉 10 to 15 seconds, put back, let stand for 10 minutes

  4. 揉 10 to 15 seconds, rounded, put back in the basin, and let stand for 30 minutes.

  5. 揉 10 to 15 seconds, rounded, put back in the basin, and let stand for 1 hour

  6. 揉 10 to 15 seconds, rounded, put back in the basin, and let stand for 1 hour

  7. Divide the dough into 2 servings (I only did half of it), round and relax for 15 minutes.

  8. Formed into a round shape, smooth and face down into the fermented basket of dusting, covered with plastic wrap

  9. The original formulation requires a second fermentation of 3 to 5 hours (20C). I changed to refrigerated fermentation. After reshaping, I put it in cold storage. After 12 hours, I took it out and the dough grew a lot. I continued to rehydrate at room temperature and slowly bounced back a part of the dough, about 90 minutes.

  10. Preheating the oven with slate and baking tray to 550F (290C), it takes about 40 minutes to 1 hour. If there is a slate with a large heat capacity, it will take a long time to reach the predetermined temperature.

  11. Pour the dough from the fermentation basket onto the baking sheet of the baking paper and cut the bag. I have experimented with the triangular cuts this time. Due to the expansion direction, the finished product will also have a slightly triangular shape.

  12. Pour a little boiling water into the baking tray and close the door. Take the dough, open the door, transfer the slate together with the baking paper, pour a cup of hot water in the baking tray, and close the door. Bake the temperature down to 425F (218C), bake for 15 minutes, remove the baking paper and the baking tray of water, then bake for about 30 minutes until dark.

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