Vegetarian. Rye Brown Sugar Soft European

Overview

In the past, the bread had a strong milky aroma that was amazing at first bite, and the aftertaste was sweet. This rye vegetarian bread must be savored carefully. The first bite does not have an amazing taste, but after chewing it carefully, a simple and refreshing wheat aroma lingers in the mouth. I finally realized a little bit about my friend’s vegetarian mood [happy]

Tags

• baking
• breakfast
• brown sugar
• corn oil
• cranberry
• high gluten flour
• rye flour
• yeast
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients, including corn oil, into the bread barrel, first slowly and then quickly, and knead it into a transparent and unbreakable glove film. It took me 40 minutes.

   

2. 2 Place the bread in a bread barrel at around 28 degrees Celsius to ferment until it doubles in size and does not shrink back when poked with your finger. Divide evenly into two groups, cut off a fifth of each group and add cranberries to the rest.

   

3. 3 Spread the reserved dough thinly, wrap the cranberry dough into it, and arrange it into a round shape. Put it in the oven to start fermentation, and put a cup of hot water in the oven to increase the humidity.

   

4. 4 Ferment until doubled in size, take out and sift a layer of low-gluten flour, and cut out patterns with a sharp knife. At this time, preheat the oven to 160 degrees

   

5. 5 Bake the middle and lower layers for ten minutes, then turn to 150 degrees, taking a total of 30 minutes to bake.

   

6. 6 After cooling, cut into slices and seal for storage. The texture is very soft and very delicious.