Recently, I've been making rye or whole wheat bread, which my husband prefers, and he keeps saying that it has a strong wheat flavor, which we haven't had for a long, long time.Rye is high in dietary fiber, and in order to make up for the lack of texture and elasticity in making bread from rye flour, half of the high-texture flour was added, and with homemade yogurt and flour, some dried fruit was added to greatly enhance the bread's flavor.

WHAT YOU NEED

Ingredients

150 grams of rye flour
150 grams of flour
100 grams of flour
150 grams of yogurt
White sugar 18 grams
3 grams of yeast
3 grams of salt
18 grams of butter
50 grams of eggs
20 grams of raisins
Almonds in moderation
A moderate amount of egg juice

How TO MADE Raw yogurt meal packages

Steps 1 to 4

1. Prepare all the ingredients

2. In the bread barrel, add yogurt, eggs, white sugar, salt, tear into the dough and add rye flour and high starch flour in the middle of the dough.

3. Add butter after 20 minutes.

4. Press and remove the film for 20 minutes.

Steps 5 to 8

5. Transfer to the fermentation process

6. Fermented to more than twice

7. Take out the exhaust and leave 100 grams, divide the rest of the old face into 8 equal parts, cover it with a preservative film and let it sit for 15 minutes.

8. Once again, the growth strips are rolled around and added to the raisins.

Steps 9 to 12

9. Roll from top to bottom and put it in the mold until it's all in the mold.

10. Put it in the oven, put a bowl of hot water under the grill.

11. Ferment to twice the size of the brush on the eggs, sprinkle the almond slices, preheat the oven 180 degrees

12. Put it in a preheated oven and cook it for 18 minutes in the second layer.

Steps 13 to 16

13. The freshly baked bread crust is crispy and soft after cooling.

14.

Handy cooking tips

　　1. the temperature and time of the oven should be determined according to your own oven 2.18 grams of white sugar the taste is only slightly sweet, adjust it yourself 3. the yogurt is homemade 4. the dough is left over from the last time the bread was fermented