Rye yogurt meal bag
Recently, I have been making rye or whole wheat bread. My husband prefers this rye bread. He has always said that this bread has a strong wheat flavor, and this wheat flavor has been away from us for a long time. Rye contains high dietary fiber. In order to make up for the lack of gluten and elasticity in the bread made of rye flour, half of the high gluten flour is added to neutralize it. The bread is greatly enhanced in flavor with homemade yogurt and flour and some dried fruit.1. the temperature and time of the oven shall be determined according to your own oven2.18g white sugar is only slightly sweet. You can adjust it yourself3. yogurt is homemade and original4. the old noodles were left after the last bread fermentation
Step 1 . Prepare all ingredients
Step 2 . Add yogurt, eggs, sugar and salt into the bread bucket in turn, tear into the old flour, add rye flour and high gluten flour, and bury yeast in the middle
Step 3 . Press the dough and add butter after 20 minutes
Step 4 . Press the dough for another 20 minutes to release the film
Step 5 . Transfer to fermentation procedure
Step 6 . Ferment to more than 2 times
Step 7 . Take out the exhaust gas, leave 100 grams of it for the old noodles, divide the rest into 8 equal parts, cover it with fresh-keeping film and let it stand for 15 minutes
Step 8 . After rounding again, roll "long strips" and add raisins
Step 9 . Roll it up from top to bottom and put it into the mold until it is all done and put it into the mold
Step 10 . Put it in the oven for two rounds, and put a basin of hot water under the baking pan
Step 11 . Ferment until twice as large, brush with egg liquid, sprinkle with almond slices, and preheat the oven at 180 degrees
Step 12 . Put it into the preheated oven and bake the penultimate layer for 18 minutes
Step 13 . The crust of freshly baked bread is crisp and will soften after it cools thoroughly.
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