Eastern European potato rye bread recipe

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today I will introduce to you how to make Eastern European potato rye bread.

1. First wash the potatoes and wrap them with plastic wrap.

2.12 Put the potatoes in the microwave and heat on high for 6 minutes

3.21 Take out the potatoes. They are very hot, so be sure to wear heat-insulating gloves! Remember! You can use a toothpick to check the hardness of the potato. If it is still too hard, continue to heat it in the microwave for 1-2 minutes.

4. Put the potatoes in a bowl, peel them while they are still hot, and mash them with a fork. Because we are making bread, we will not do any other processing. If you want to eat it directly, you can add milk and appropriate seasonings such as salt, black pepper, etc. and mix well.

5. In a large container, combine yeast, salt, mashed potatoes, caraway seeds and warm water. The yeast does not need to be completely dissolved. Then add rye flour and high-gluten flour, and stir with a wooden spoon until the mixture is evenly distributed and there is no dry powder. This step can be completed in a few minutes. Cover with a lid (no need to seal), ferment at room temperature for two hours, then refrigerate overnight. I usually put it in the fridge once I’m done and continue working on it the next day.

6. Before starting to make bread, take out the dough, wet your hands with water, then quickly grab the dough and cut it with scissors. If your hands feel sticky, wet your hands again and gently pull the top layer of dough to tighten it to the bottom and make it into a ball. Then place it on a pizza peel covered with baking paper and let it rest for 2 hours

7. Sprinkle enough dry powder on the surface of the dough before baking and cut out the desired patterns

8. 20 minutes before baking, place the baking stone on the second to last layer of the oven and place an empty baking tray on the bottom layer. After preheating at 230 degrees for 20 minutes, slide the dough on the pizza peel onto the baking stone, quickly pour a cup of boiling water on the baking sheet, and close the oven door to retain the steam. Bake for about 35 minutes or until the surface of the bread is firm. Larger or smaller dough balls will require adjusting the baking time. Take out the bread and let it cool on a rack before slicing.

After reading the detailed introduction of Eastern European potato rye bread, I believe you can’t wait to try it. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.