Alkaline bread is a common and popular bread in Germany. Although its designs are varied, such as saddle-shaped, spherical, olive-shaped, long stick-shaped, etc., the similarities are that they all have rich fragrance, dark chestnut color, close organization, strong taste and more fragrant chewing. Many Italians like to sprinkle beer on soda bread. It is said that after eating this bread, drinking is not afraid of hurting your health. Half-truth and half-falsehood, but it's also quite interesting. The biggest difference between alkaline bread and other breads is that it is boiled in water first and then baked. Alkaline bread is a very delicious bread, which tastes similar to their flour steamed bread. Because the production process is inconvenient, some people make it, and supermarkets can hardly see it, but bakeries and hotels can still see it.

Alkaline bread is not bread made of alkali and flour, but English bread made of cooked bread, baked again and brushed with edible alkali when announced. Alkaline bread has bright red color and crisp skin. The more you chew the bread, the better it tastes. When making batter, the two sides must be clamped to make it round. If it is not compacted and cooked, it is very easy to deform. Joints boil easily. Add yeast and water into 100g water, mix, and wrap in a fresh-keeping bag for 5 hours. That will have a strong yeast smell. Mix the yeast liquid with wheat flour, unsalted butter, salt, milk and maltose for 20 minutes until the batter is formed. It takes 1 to 1 half an hour in a warm place, which is twice the size. It's mellow. Divide it into 90 grams of batter and knead it evenly. Knead one of the batter to open the development strip, the length is about 40cm, the aperture of the edge is 0.75cm, and the area in the middle is about 3cm.

Let it stand for ten minutes to release the pressure. Pick it up and twist it on both sides. Put the twisted sides in the middle "abdomen". Let stand for 50 minutes without covering the fresh-keeping bag. This time includes fermentation for 30 minutes and drying for 20 minutes. This layer of skin forms a dry shell. Prepare the soaking solution step by step in advance, boil a liter of water in a pot with a hole diameter of 20cm, and sprinkle a small amount of edible alkali on the boiling water. This is also a dangerous step, and every time it is spilled, it roars like the sea. Pay attention to your hands and eyes, and don't let children around. After the aqueous solution is dissolved, soak the batter with something like a colander for 10 second on the front and 10 second on the back. Wear gloves when turning over to avoid burning your hands. Put the soaked bread in a non-stick baking pan, or put a baking cloth in the baking pan. After about 5 to 10 minutes, cut off a part of the "abdomen" with a sharp fruit knife.

Sprinkle a small amount of coarse salt before baking. Electric oven 2 10 degree, bake up and down 18 minutes to dark red. Alkaline bread, also called Prejie, is a kind of bread with German characteristics, which is characterized by unsmooth taste and yellowish color. In order to make the taste uncomfortable and hard, a little yeast should not be too active in the batter. Although cold water can inhibit the vitality of yeast, it can not kill yeast and maintain the unpleasant and smooth taste of bread. The temperature of normal temperature water is generally 20-25℃, which is the environmental temperature where yeast is very active. Bread fermented with normal temperature water is soft. In addition, alkaline bread should be rolled into thin strips first, then rolled into knots, and the batter should be kneaded with cold water. Can do it, preferably design.