Rye bread is a type of bread made from rye flour, water and salt and noodles, baked by baking a soft fermented dough.
Rye bread, also known as "black" bread, is the most common food in Northern Europe. In addition to alkali bread, the most classic bread in Germany is "rye bread". For many Germans, this is one of the most important and oldest folk foods, just as rice is to the people of Southeast Asia.
Rye bread is indeed a very nutritious food!
Rye is an herb rich in fiber, protein and amino acids, trace and macro elements, vitamins, enzymes and mineral salts. Rich in mineral vitamins, it works well on the brain and maintains muscle tone. Vitamins help lower cholesterol, maintain healthy levels of sugar in the bloodstream, and prevent diabetes. The blackness of rye bread removes toxins, salts and heavy metals from the body.
Rye bread can strengthen the nervous system. Each small slice of bread contains a large amount of group B vitamins that benefit nerve cells. In addition, rye bread is also a good antioxidant, and the rich vitamins E, selenium and chromium in bread are powerful natural protection against cancer and premature aging. In addition, there are polyunsaturated fatty acids OMEGA3 and OMEG6 in rye bread, especially OMEGA3, which are the best substances for preventing cardiovascular disease.
Rye bread is darker in color, contains more dietary fiber and iron, and is more chewy to eat, and the more you eat, the more fragrant it is.
rye bread
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Rye bread originally originated in Germany
Rye bread was introduced to England by the Danes in the 6th century AD
Rye bread is a type of bread made from rye flour
It is common in Northern and Eastern Europe
Compared to white bread
Rye bread is darker in color
Contains more dietary fiber and iron
Bread with natural rye flour added
Not only does the color look more rustic
The taste is also very idyllic
The aroma of wheat is rich and fragrant
Oil-free, low-fat formula
It's also reassuring to eat
Medium seed: 200 grams of rye flour, 4 grams of low-sugar dry yeast, 200 grams of water
Main dough: 100 g of rye flour, 5 g of salt, 20 g of water
Excipients: pumpkin seeds 30 g
method:
1, all the materials in the medium dough are mixed, stirred well, sealed and fermented at room temperature; when the dough expands to about 3 times the original size, it can be.
2: Mix all the ingredients of the fermented medium seed and the main dough, stir it into a basic dough without dry powder, and then beat it repeatedly on the board until the surface of the dough is smooth, and finally knead the pumpkin seeds that have been roasted in advance into the dough evenly.
3: Roll the dough round, seal and relax for 10-15 minutes; fold the slack dough in half into a cylinder shape.
4, add a layer of tin foil to the mold, put the cylindrical dough into the mold, seal it for final fermentation; when the dough expands to the original 2-2.5 times larger, you can stop the fermentation.
5: Preheat the oven at 220°C in advance, hold up the toast with a net rack, put it in the middle and lower layer of the oven, and bake for about 35 minutes. Quickly release the mold after baking.
Super wordy:
**Different brands of rye flour have different water absorption, so 20 grams of water in the main dough may be added in moderation.
**Add tin foil to the mold because the dough is relatively sticky, easy to stick to the mold and difficult to take off the mold.
**Pumpkin seeds can be bought directly and fried, if it is raw, bake in the oven at 150 degrees for 5 minutes, pay attention to look at a little do not paste.
Source: Web Finishing