How to make European-style rye bread

A good diet is directly related to our health. It is easy to eat out, but health is not guaranteed. Therefore, even if we have limited time, we might as well cook some simple dishes at home. Rye flour European bread is simple to make and can provide the body with a variety of nutrients it needs.

1. Add all the ingredients, first the liquid, then the salt and sugar diagonally, then the flour and finally the yeast.

2. Start the dough kneading process. Since wheat flour absorbs less water, it is difficult to form a film. It is okay if there is no film, but the internal structure is relatively rough, which is the characteristic of European bread. In order to adapt, I tried to make it softer. It took 50 minutes to make the film, which is 1.5 times the usual time for high powder.

3. Because I had to go to work, I sealed the kneaded dough in a bag and refrigerated it to ferment for 10 hours. It looked like the picture below: Take it out and let it rise at room temperature for 30 minutes, about 40 minutes in winter, depending on the temperature in the area. Don't overproof it.

4. Exhaust. As shown in the picture, the dough containing wheat flour is full of a lot of bubbles. In order to make the inside soft, I exhausted the air 3 times and tried to remove the bubbles inside.

5. After arranging, roll it up as shown...

6. Cut the dough into several pieces and shape them into round shapes. Let them rise for another 10 minutes.

7. While the cakes are rising... toast the walnuts, chop the cranberries, add some brown sugar, or glutinous rice cake, whatever you like.

8. After about 10 minutes, roll the dough into an oval shape. Packed with nuts, etc.

9. Closing...

10. Place the top of the pan facing downwards... or you can place it directly in the baking pan.

11. Put a large bowl of hot water in the oven and do 2 batches as shown in the picture...

12. After it has risen, sprinkle with flour and use a sharp blade to cut the edges as you like.

13. Preheat the oven to 180 degrees for 6 minutes and then to 170 degrees for 25 minutes. . .

14. It’s out! Aroma of rye flour. I deliberately sprinkled more flour because I wanted to try the texture of European bread with a hard crust. Those who don’t like it can sprinkle powder according to their own preferences, and the baking surface should not be so hard.

15. Cut into pieces and fill with nuts and preserved fruits. . . Replacing milk with warm water, reducing sugar and adding a few grams of salt is suitable for the elderly with high blood pressure and diabetes.

For the sake of health, it is recommended to cook at home. Rye flour European bread is easy to make and tastes just as good as many expensive ingredients.