制备过程
30 分钟
等待时间
13 小时
烘烤的时间:烘烤时间取决于机器
50 分钟
个数
1
Soaked grains
50 g rye meal
150 ml water
Dough
Soaked grains
200 g white flour
350 g wholemeal rye flour
1 tbsp salt
30 g honey
½ cube of yeast (about 20 g)
1 sachet of sourdough extract (about 15 g)
250 ml water
100 ml buttermilk
Shaping
Wholemeal rye flour for dusting
Soaked grains
Put the rye meal into a bowl. Bring the water to the boil, add to the rye meal and mix well. Allow to cool down, cover and leave to rest overnight in the refrigerator.
Dough
Knead all the ingredients in a bowl into a soft, moist dough. Shape the dough into a ball. Return to the bowl, cover and allow to rise at room temperature for about 1 hour until double in volume.
Shaping
On a floured work surface, shape the dough into a ball. Allow to proof, covered, in a floured proofing basket or in a bowl lined with a dry kitchen towel at room temperature for 1 hour.
Carefully turn the dough onto a lined baking tray.
Baking
Preheat the cooking space to 200 °C using the professional baking flour-dusted mode.
Bake the rye bread in the middle shelf position for 50 minutes.
Allow the rye bread to cool on a wire rack.
Cooking steps
将发酵桶预加热 热风 到 200°C
Preheating finished. Put the food in.
在 表面撒面粉专业烘烤技术 期间为 200 50 分钟°C
附加信息
食谱编号
S35
创建人
V-ZUG 瑞族
创建时间
2022/1/26