Ingredients?

170g high-gluten flour

80g rye flour

5g sugar

2 grams of salt

15 grams of butter

165 grams of water 162 grams in summer

3 grams of dry yeast

Plain rye How to make bread?

Except butter, put all the ingredients into the bread machine; the order is: salt, sugar, water, high-gluten flour, rye flour, and dry yeast. Start the kneading and fermentation program of the bread machine.

Five minutes after starting, the bread will be beaten smooth, and butter cut into small pieces will be poured in. (In China, I use a Midea bread machine and add butter after kneading the dough for ten minutes; in Japan, I use a Panasonic SD-BMT1000. This model kneads the dough very quickly, so after starting the kneading program for 5 minutes , I put in butter).

Let the bread machine work on its own until the first fermentation is completed. After the first rise, the dough will look 2.5 times its original size. Poke a hole with your finger, it will rebound slightly very slowly, but it will still be a hole and will not collapse.

Dip some flour on your hands and take out the dough.

As shown in the picture, slightly squeeze out the air in the dough.

After exhausting the air, gather it into a ball from all sides to the center. Pinch the seam tightly so that the surface becomes tight and smooth.

Put the dough into a fermentation rattan basket sprinkled with flour (prepare in advance to sprinkle flour into the rattan basket to prevent sticking), with the tight and smooth side facing down and the closed side facing up.

If it is a new rattan basket, spray water into it with a kettle to make the rattan basket moist, then sprinkle with flour, pour out the floating powder, and dry it (you don’t need to wash it after drying). Before using it next time, Just sprinkle with flour and it's ready.

For the first few times you use the rattan basket, sprinkle a little more flour. If you sprinkle less, the risen dough will stick to the rattan basket. When you take it out, the lid of the dough will be so sticky that it will fall off. scrapped.

This situation happened several times when I was just making bread. Seeing the fermented dough become so miserable, I was heartbroken. . .

Put it in the oven for secondary fermentation. The dough rises to 2-2.5 times its original size.

My situation here is that the fermentation time is 40 minutes in winter and 30 minutes in summer. I won't let the second serve reach ten points, usually I will take it out when it reaches eight or ninety percent. Because the dough will continue to ferment during the waiting process of preheating the oven. (The fermentation situation depends on your own machine and environment. You will know by doing it a few times)

Invert it onto baking paper. Use a razor blade to make a cross in the center of the dough to cut and deflate the dough. After the dough is poured out, if you leave it alone, the dough will continue to expand, and the air inside will crack the dough and cause cracks on the surface, so cut the bag and vent it immediately.

Bake at 200℃ for 30 minutes. Completely swollen.

Tips

1? The blade used for cutting bales is a Geely blade, which is cheap and easy to use.

2? The rye flour was bought on Taobao. The farmer rolled the pure rye flour himself. The bread made was very fragrant, and my mother also liked it very much. For students who don’t eat sugar, just reduce the sugar in the recipe. My mother has diabetes, and this recipe directly reduces the sugar in the rye bread I make for her.

3 Making bread is rarely a success. I only started to get something good after making it many times. The first three times the bread was made into flatbreads, it didn't swell at all. . Therefore, DIY bread requires a little patience and a spirit of exploration.