European-style raisin rye bread debut

Name: European-style raisin rye bread debut
Yield: 4 servings
Cuisine: Baking
Ingredients: 75 g Rye flour; 176 g bread flour; 11 g Fresh yeast; 4.5 g Salt; 165 g Water; 55 g Raisin; to taste Rum

European-style raisin rye bread: rye flour, bread flour and fresh yeast in a few quick steps, baked until golden and fragrant. Great for beginners and experienced home cooks alike.

0 minNewEasy Baking Bake Original

Instructions

1
Ingredients: 75g rye flour, 176g high-gluten flour, 11g fresh yeast, 4.5g salt, 165g water, 55g raisins, appropriate amount of rum.
2
Pour the dough ingredients into the bread machine to mix.
3
Knead the dough until it reaches the gluten development stage, then let it rest for the first proofing.
4
Wash the raisins, soak them in rum, refrigerate overnight, and drain before use.
5
The dough has doubled in size.
6
Divide into 3 portions, shape into rounds, and continue proofing for 15 minutes.
7
Roll it into a circle.
8
Wrap in raisins.
9
Roll up into an olive shape. Place on a baking tray and let rise for 40 minutes.
10
The dough has risen, sprinkle flour on the surface, and slash the buns.
11
Place in the middle layer of the preheated oven, bottom heat 210°C, top heat 220°C, for 20 minutes, spray water twice.
12
Golden on the surface, fresh out of the oven.