Recipe: Natural yeast fennel fig barley rye bag

Home Cooking Recipe: Natural yeast fennel fig barley rye bag


An American blogger made an fennel fig bread and praised this flavor combination. I was immediately tempted and tried a handful. The light and dried figs are sweet, so I added some local organic hazelnuts that I love recently. This is a complete one. The rye yeast has a strong flavor, and with the rich ingredients of fennel, figs, and coix seed, it smells like a chew and the flavor bursts instantly!



  1. The starter is stirred into a dough and fermented at room temperature for 12 hours.

  2. Mix powder, water, yeast, fennel seeds and salt, autolyse for 20 to 60 minutes, stir at medium speed for 3-4 minutes, until the gluten begins to form. Intrusion into figs and hazelnuts at low speed

  3. The fermentation was carried out at room temperature (24C) for about 2.5 hours. Folded at 30, 60, 90, 120, 150 minutes (like this), a total of 5 times

  4. Roll round and relax. The ellipse is formed and placed in a smooth basket with a smooth face down. Refrigerate overnight

  5. Take it out the next day, continue the second fermentation at room temperature until the finger presses back slowly, and my part is about 60 minutes at room temperature (25C).

  6. 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.

  7. The dough is poured out on a baking sheet for baking paper, and the bag is cut.

  8. Pour a little boiling water into the baking tray below the slate in the oven and close the door. Take the dough, open the door, and transfer the dough to the slate with baking paper. Pour a cup of hot water in the baking tray and close the door.

  9. Bake the temperature down to 450F (230C), bake for 15 to 20 minutes, remove the baking paper, cool to 430F (220C) and bake for 25 to 30 minutes to dark. Remove the bread and let it cool completely on the grill

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