rye bread

1. There are some raw oatmeal at home that have been ground into powder just thinking about it. Here they have been sieved

2. Prepare the ingredients, including 25 grams of high gluten flour and 100 grams of water, stir evenly without particles, microwave on high heat for one minute, remove and seal with plastic wrap (to prevent moisture loss), and refrigerate in the refrigerator for one hour for later use

3.1 hours later, remove the soup seeds and add milk, formula, and granulated sugar

4. Mix it up like this

5. Mix high gluten flour, oat flour, and baking powder (optional)

6. Pour 1/3 of the powder mixture and yeast from step 5 into the batter from step 4

7. Stir evenly

8. Add the remaining flour and salt

9. After basic kneading, hand it over to the bread machine (this reduces the wear and tear of the bread machine)

10. Activate the kneading function for 20 minutes, take small pieces of dough, and thick film will appear

11. Add 20 grams of butter at this time and continue kneading for 20 minutes

12. Take a piece of surface that can pull out the entire mold

13. Take a clean basin, apply a few drops of salad oil to the basin, put in the dough, cover it with plastic wrap, and let it ferment at 30 degrees Celsius for about 50 minutes. The dough will ferment to 2-2.5 times its original size. Dip your fingers in dry flour and insert it into the dough. If the holes do not immediately retract, it will become the basic fermented dough

14. Take out the dough, exhaust it, and weigh the total weight

15. Use a scraper to divide the dough into 6 equal parts, roll them into circles, cover them with plastic wrap, and let them relax for 10-15 minutes

16. Take out a small dough and roll it into an oval shape

17. Roll up both hands from top to bottom, with one side rolled up and the other retracted towards the middle. After rolling, pinch the closure tightly on the opposite side, and then turn it back to complete the plastic surgery

18. Place it in a baking tray for secondary fermentation

When the dough has fermented to twice its size, sieve the dry flour on the surface and use a sharp knife to make 4 cuts

Preheat at 180 degrees in the oven, and bake at 165 degrees above and below the middle layer for 18 minutes