Polish variety: 50 grams of rye flour, 50 grams of water and 0.5 grams of yeast.

Main dough (4 pieces/piece 130g): high-gluten flour 150g, rye flour 50g, salt 3g, yeast 1g (melted with water), water 130g, fruit 100g (whole nut cut into small pieces).

Baking temperature: preheat the oven to 200 degrees for 20 minutes.

Exercise:

1. The chef's machine is stirred into balls in 3rd gear for 2 minutes.

2 to medium speed, 6 gears, 8- 10 minutes, thinner film can be obtained.

3.？ Pour in the fruit and beat the fruit into the dough at low speed for 3 minutes.

4.？ Ferment the beaten dough to twice the size, and the rows will be arranged in a rectangle after fermentation.

5.？ Divide into 4 parts and twist into twists.

6.？ Or twist the two ends tightly into a circle and put them all on the baking tray.

7.？ Cover with plastic wrap and ferment for 30 minutes, then bake in the oven at 200 degrees for 20 minutes.