Ingredients 350g of flour, 160g of rye flour, 5g of yeast, 100g of raisins, 100g of walnuts, 5g of salt, 10g of sugar, 330g of water, 250g of rum

Method

Materials: A: 350g of flour, 150g of rye flour, 10g of sugar, 5g of salt, 330g of water, 5g of yeast

B: 100g of raisins, 100g of walnuts, these two things can be put in or out according to your own taste. : 100g raisins, 100g walnuts, these two can be according to their own preferences, choose to put in or not

Surface decoration: rye flour 10g

1. one night in advance of the rye flour and water in the material A mix well, covered with plastic wrap or put in a box with a lid, so that the rye flour to absorb the water, soaked raisins with rum

Remarks: Rum-soaked raisins will taste better! If you don't have rum, you can rinse the raisins in boiling water and drain them

2. Toast the walnuts in the middle of a 150-degree oven for 5 minutes

3. Add the rye flour that has absorbed the water overnight to the water, add the rest of the ingredients from Ingredient A, and knead it to form a thin film, then add the toasted walnuts and drained raisins, knead it well, and let it rest at room temperature for the base to ferment

4.

4. When the dough has doubled in size, divide the dough into 450g and 600g pieces, exhaust and gently knead them, place them seam-side down on a floured board, cover them with plastic wrap or a damp towel, and leave them to rest at room temperature for about 25 minutes for the intermediate fermentation

5. While the intermediate fermentation is going on, sprinkle the rye flour over the inner side of the rattan basket molds

6. a rolling pin, roll out the small, loosened dough until it is the same length as the rattan basket. Fold the dough over one-third of the way from the outside to the inside, pressing at the seams with your wrist to bring them together. Change the direction of the dough, fold it in front of you, fold it from the inside to the outside, press the seams with your wrist to make them merge, and then fold it from the inside to the outside for a second time, again pressing, put the dough into the wicker basket and cover it with plastic wrap or a damp towel for final fermentation

7. Invert the fermented dough from the wicker basket onto a baking sheet

8. The second method: find a large bowl, lay a piece of coarse cloth on top of the bowl, sprinkle rye flour, put the relaxed dough on top for final fermentation. In general to do this bread is not necessary to cane basket;

2, this bread baked after the crisp outside and soft inside, baked temperature should be adjusted according to their own oven;

3, rye bread, rye flour soaked a day in advance, so that the rye flour to absorb enough water, easy to knead gluten, and it can reduce the thickness of the rye flour, the texture is better! This is re-emphasized la.