In the difficult choice of thinking about making rye milk or coffee bread, I decided to bring them together in a mixture. Not only can I feel the aroma of coffee and rye, I think they are a very good combination, plus milk and The dough is soft and delicious! The bitterness of coffee, the feeling of a lot of people!
All materials are mixed (except butter), and the surface is smooth and smooth. (The amount of milk can be increased or decreased, because the water absorption of each type of flour is not the same! It is best to leave a little, mix and see the situation plus or minus)
Add butter to the full extension stage.
The dough is placed in a pot and covered with a plastic wrap. It is placed in a warm and fermented for the first time, and it is twice as large, and the hand sticks the flour and the hole does not rebound. About 45 hours.
At the end of the fermentation, the dough was taken out, and the surface of the board was vented, and then divided into three equal portions for 15 minutes.
The loose dough is flattened, rolled up, and placed in the toast mold with the flaps facing down.
Then carry out the second fermentation, until the toast mold is full, the surface brush egg liquid (can also be made into a square), put into the oven that has been preheated in a 180 degree, 35 minutes (three cans are thicker This temperature is the most favorite color. If you brush the egg liquid, the small oven should be covered with tin foil when it is baked for 10 minutes, otherwise it will paste)
Come out a small mountain.
Slice or tear to eat.
Since coffee is commercially available, it is already sugary, so the amount of sugar in the recipe is not a lot. If you like sweet, you can add sugar properly. However, the amount of this taste comes with the bitterness of coffee. Personally, I like it!