WHAT YOU NEED

Ingredients

Hot water 360 ml
7 grams of dry yeast
0.5 tablespoons of salt
One and a half teaspoons
65 grams of rye flour
355 grams of high-quality flour
355 grams of moderate
A moderate amount of cornstarch

How TO MADE Sandwiches and rye bread

Steps 1 to 4

1. The yeast does not need to be completely dissolved.

2. Add high flour and rye flour, stir until dry and wet evenly with a wooden spoon.

3. This step can be done in a few minutes.

4. Cover with a lid (no need to seal) and refrigerate in the refrigerator.

Steps 5 to 8

5. The book says that two hours of fermentation at room temperature is enough, but refrigerated dough is not sticky and easy to handle.

6. So I usually finish it, put it in the fridge, and wait until the next day to do it again.

7. The refrigerated fermentation method should be more suitable for people like me who don't spend much time baking.

8. The next day, the dough had more than doubled.

Steps 9 to 12

9. Take it out of the refrigerator before you start baking.

10. In order not to stick, first spread a thin layer of high flour on top of the dough, then quickly grab the dough and cut it with scissors.

11. Tighten the surface of the mesh and finish the molding quickly.

12. Put it on a pizza pan with cornstarch and relax for 2 hours (the book says relax for 40 minutes, but I don't think that's enough, especially now that it's winter).

13. Start making cornstarch paste while the dough is loose.

14. In a bowl, add 0.5 teaspoon of cornstarch, add a little water and use a fork to mix the water and cornstarch to form a paste.

15. Then pour 0.5 cup of cold water, stir evenly with a fork, and heat in the microwave oven for 36-60 seconds until it becomes transparent (you can also heat it in the oven).

16. Heated cornstarch paste can be stored in the refrigerator for two weeks and discarded if it does not smell fresh.

17. After the second fermentation, gently apply a layer of cornstarch paste to the surface of the dough, cutting out the preferred pattern.

18. Spread the seeds

19. 20 minutes before baking, place the baking stone plate on the second-lowest layer of the oven, with an empty baking tray on the bottom layer.

20. After 20 minutes of preheating at 230 degrees, slide the dough on the pizza tray onto the baking stone board, quickly pour a cup of boiling water on the oven, close the oven door to retain the steam.

21. It is good for about 30 minutes or until the surface of the bread becomes hard and brown.

22. After removing the bread and putting it on the shelf to cool, the slices can be baked.

23.

Handy cooking tips

　　Another special feature of this bread is that before entering the oven, the surface of the bread is brushed with constrach wash (corn starch paste), unlike the usual brushing of eggs or sprinkling of flour, the surface of the bread is brushed with corn starch, which can make the bread easier to cut and not stick, in addition, after baking, the bread will show a beautiful luster.Specific practices are detailed in the steps.