Rye bread first release

Name: Rye bread first release
Yield: 4 servings
Cuisine: Baking
Ingredients: 50 g Rye flour; 100 g high-gluten flour; 5 g Butter; 90 g Water; 5 g white sugar; 2 g Salt; 6 g Fresh yeast

Rye bread first release: rye flour, high-gluten flour and butter in a few quick steps, baked until golden and fragrant. Follow the steps for the best results.

0 minNewEasy Baking Bake Original

Instructions

1
Ingredients: 50g rye flour, 100g high-gluten flour, 5g butter, 90g water, 5g white sugar, 2g salt, 6g fresh yeast.
2
Place all ingredients except the butter into the bread machine and mix until smooth and elastic.
3
Add the butter and continue to stir.
4
The dough can be stretched into a sheet.
5
Roll into a ball, cover with plastic wrap, and place in the refrigerator to ferment overnight.
6
Take it out the next day, let the dough rise to twice its size, and return to room temperature for 1 hour.
7
Take out the fermented dough, roll it into a ball, cover it with plastic wrap, and let it rest for 10 minutes.
8
Roll it into an oval shape.
9
Roll up from one end.
10
Shape into an olive shape, place on a baking tray, and ferment at 28°C for about 40 minutes.
11
Let the dough ferment until it doubles in size, sift a thin layer of flour on the surface, and then score it with decorative cuts.
12
Place in a preheated oven, middle rack, top and bottom heat at 210°C, bake for about 30 minutes.
13
The surface is golden brown, straight from the oven.