Recipe: Plain rye bread

Home Cooking Recipe: Plain rye bread

Notes:

This is the most bread I have ever made. On weekdays, rye (and whole wheat) bread is used, and toast is the staple food for breakfast. Why do you do the most? Because other breads are not doing well, only this rye big bag and toast are the most decent~ but to be honest, the rye bread sold in my bakery and supermarket is the sour taste in Europe. But I don't like it very much, I have improved it myself, which means that this is not an authentic rye bag, just like it. The reason for choosing rye is that although the taste is rough, it is good for the body and low in sugar; the production is relatively simple (the bread machine version), and the flour is matched with it (the ratio of rye flour does not exceed 30 of the total flour). %). So it is my special favorite~

Ingredients:

Steps:

  1. Home Cooking Recipe: In addition to butter, all materials are placed in the breadmaker; the order is: salt, sugar, water, high-gluten flour, rye flour, dry yeast. Start the kneading process of the bread machine.

    In addition to butter, all materials are placed in the breadmaker; the order is: salt, sugar, water, high-gluten flour, rye flour, dry yeast. Start the kneading process of the bread machine.

  2. Home Cooking Recipe: Five minutes after the start, the bread was beaten more smoothly and poured into small pieces of butter. (In the country, the US bread machine is used. After 10 minutes, the butter is put in the butter; in Japan, I use the Panasonic SD-BMT1000. This machine has a very fast kneading speed, so after 5 minutes of starting the kneading process, I put the butter in it).

    Five minutes after the start, the bread was beaten more smoothly and poured into small pieces of butter. (In the country, the US bread machine is used. After 10 minutes, the butter is put in the butter; in Japan, I use the Panasonic SD-BMT1000. This machine has a very fast kneading speed, so after 5 minutes of starting the kneading process, I put the butter in it).

  3. Home Cooking Recipe: Let the bread machine work by itself until the end of the first fermentation. The appearance of the dough after the end of the hair is 2.5 times that of the original. Poke a hole with your finger, a little slow and slow rebound, but still a hole will not fall.

    Let the bread machine work by itself until the end of the first fermentation. The appearance of the dough after the end of the hair is 2.5 times that of the original. Poke a hole with your finger, a little slow and slow rebound, but still a hole will not fall.

  4. Home Cooking Recipe: Pick some flour on your hands and take out the dough.

    Pick some flour on your hands and take out the dough.

  5. Home Cooking Recipe: As shown in the figure, squeeze out the air from the dough.

    As shown in the figure, squeeze out the air from the dough.

  6. Home Cooking Recipe: After exhausting the air, gather from the surrounding to the center. Pinch and close, and the surface is in a tight and smooth state.

    After exhausting the air, gather from the surrounding to the center. Pinch and close, and the surface is in a tight and smooth state.

  7. Home Cooking Recipe: Put the dough in a fermented rattan basket with flour (scrape in the rattan basket to prepare the flour to prevent sticking), with a tight, smooth face down and close the face up. If it is a new rattan basket, use a kettle to spray water to make the rattan basket wet, then sprinkle the flour, then pour off the floating powder, and dry it (do not wash it after drying), and then sprinkle the flour before the next use. The rattan basket is used several times, slightly sprinkle some flour, and the sprinkled dough will stick to the rattan basket. When the dough is removed, the dough cover is glued off, and it is scrapped. When I just made bread, this happened several times. I watched the fermented dough become so fierce, and my heart was like a knife. . .

    Put the dough in a fermented rattan basket with flour (scrape in the rattan basket to prepare the flour to prevent sticking), with a tight, smooth face down and close the face up. If it is a new rattan basket, use a kettle to spray water to make the rattan basket wet, then sprinkle the flour, then pour off the floating powder, and dry it (do not wash it after drying), and then sprinkle the flour before the next use. The rattan basket is used several times, slightly sprinkle some flour, and the sprinkled dough will stick to the rattan basket. When the dough is removed, the dough cover is glued off, and it is scrapped. When I just made bread, this happened several times. I watched the fermented dough become so fierce, and my heart was like a knife. . .

  8. Home Cooking Recipe: Put in the oven for secondary fermentation. The dough is 2 to 2.5 times the original. The situation on my side is 40 minutes in winter and 30 minutes in summer. I won't let the second hair be very full, usually sent to eight, 90% I will take it out. Because the process of waiting for the oven to warm up later, the dough will continue to ferment. (The situation of fermentation is judged according to your own machine and environment.

    Put in the oven for secondary fermentation. The dough is 2 to 2.5 times the original. The situation on my side is 40 minutes in winter and 30 minutes in summer. I won't let the second hair be very full, usually sent to eight, 90% I will take it out. Because the process of waiting for the oven to warm up later, the dough will continue to ferment. (The situation of fermentation is judged according to your own machine and environment.

  9. Home Cooking Recipe: Reversed on the baking paper. Use a blade to cross the center of the dough and dig the bag. After the dough is poured out, the dough continues to expand, and the air inside will crack the dough and cause cracks on the surface, so the bag is immediately vented.

    Reversed on the baking paper. Use a blade to cross the center of the dough and dig the bag. After the dough is poured out, the dough continues to expand, and the air inside will crack the dough and cause cracks on the surface, so the bag is immediately vented.

  10. Home Cooking Recipe: At 200 ° C, baking for 30 minutes is OK. Fully inflated look.

    At 200 ° C, baking for 30 minutes is OK. Fully inflated look.

Tips:

1 The blade for dicing I bought the Geely blade, which is cheap and easy to use. 2 Rye flour is bought on Taobao, the pure rye flour rolled by the farmer himself, the bread made from it is incredible, and the mother also likes it very much. If you don't eat sugar, you can lose the sugar of the recipe. My mom has diabetes. The rye bread I gave her is that this recipe is directly sugar-reducing. 3 There is rarely a success in making bread. I have done it many times before I start to look like it. The bread from the beginning three times was made into a pastry, and it did not swell at all. . So treating DIY bread requires a little patience and a spirit of exploration. I wish you all success! ! PS: Some students asked the shop to buy rye flour, go to Taobao search "private farm dream shop", my whole wheat, rye flour are bought there.


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