Three different shapes of bread: rye long stick bread, rye olive shaped bread, rye leaf shaped round bread.

WHAT YOU NEED

Ingredients

300 grams of wheat flour
200 grams of wheat flour
70 grams of fine sugar
20 grams of milk powder
3 grams of salt
5 grams of yeast
300 grams of water
20 grams of butter
High-quality flour (decorative)
Butter (decorative) in moderation

How TO MADE Rye bread

Steps 1 to 4

1. Dough: High-strength flour, black wheat flour, fine sugar, milk flour, salt are separately prepared, placed in the dough mixing bowl and mixed evenly.

2. Add warm water to the yeast water and stir slowly for 2 minutes, stir quickly until the dough is cooked.

3. (Be careful not to put the yeast together with the sugar salt to avoid dehydration of the yeast)

4. Add softened butter, stir the butter slowly, stir quickly until the dough is smooth.

Steps 5 to 8

5. The dough with the black wheat flour is mixed without too much force, a little bit is good.

6. The beaten dough is placed in a container, covered with a preservative film, and left to rise in a warm place.

7. It's twice as big.

8. Black wheat long stick bread: 300 grams of dough, divided into 3 parts, 100 grams of dough each, rolled and covered with a preservative film, relaxed for 15 minutes.

Steps 9 to 12

9. Take a dough, flatten it by hand, and start from the center of the dough with an exhausted doughnut stick, start up and down into an elliptical doughnut.

10. After flipping, roll from top to bottom.

11. The roll grows into a cylindrical dough and is then squeezed.

12. The long cylindrical dough is rubbed on the board into long strips of about 23 cm in length.

Steps 13 to 16

13. The rye long stick bread dough is placed downward into the baking tray, covered with a preservative film, for final fermentation.

14. Fermented rye long stick bread dough.

15. A suitable amount of high-quality flour is sieved on the surface of fermented rye long stick bread.

16. A three-bladed knife is used to evenly slice a loaf of rye bread.

Steps 17 to 20

17. Put in a preheated 180-degree oven and bake for 20 minutes.

18. Rare wheat olive-shaped bread: 300 grams of dough, divided into 5 parts, each 60 grams of dough, rolled and covered with a preservative film, relaxed for 15 minutes.

19. Take a dough, flatten it by hand, start from the center of the dough with an exhausted doughnut stick, start from the center of the doughnut to form an elliptical doughnut, turn the doughnut over and roll it from top to bottom into an olive shape.

20. It is rolled into an olive-shaped dough and then squeezed.

Steps 21 to 24

21. Rub the olive-shaped dough evenly on the board.

22. The black wheat olive-shaped bread dough is placed downward into the baking tray, covered with a preservative film, for final fermentation.

23. A fermented black wheat olive-shaped loaf of bread.

24. A suitable amount of high-quality flour is sifted on the surface of fermented rye olive-shaped bread dough.

Steps 25 to 28

25. A knife is used to cut the middle of a loaf of bread in the shape of a rye olive.

26. Put it in a slice of butter.

27. Put in a preheated 180-degree oven and bake for 20 minutes.

28. Black wheat leaf-shaped round bread: 300 grams of dough, divided into 5 parts, each 60 grams of dough, rolled and covered with a preservative film, relaxed for 15 minutes.

Steps 29 to 32

29. After shaping the loose rye leaf-shaped round loaf of bread, the harvest is placed downwards in the baking tray, covered with a preservative film, for final fermentation.

30. Fermented rye leaf-shaped round bread dough.

31. A suitable amount of high-quality flour is sifted on the surface of fermented rye leaf-shaped round loaves.

32. The leaf vein is drawn on the surface of the rye leaf-shaped round loaf.

33. Put in a preheated 180-degree oven and bake for 20 minutes.

34.

Handy cooking tips

　　Raw materials: gold-like high-fiber flour 300 grams of wheat flour 200 grams of wheat flour fine sugar 70 grams of wheat flour 20 grams of wheat salt 3 grams of wheat yeast 5 grams of wheat water 30 grams of wheat butter 20 grams of decoration: high-fiber flour adequate amount of wheat butter adequate amount