Good Morning Cooking Class TodayGerman rye breadkeywordThe perfect encounter between health and delicious foodProduction difficultyFour starsformulaMixed ingredientsWhole wheat bread 50gWarm water 50mlDough: 3 g dry yeast, 160ml warm waterLiquid sourdough starter 50 gRye flour 200 gHigh Gluten 50gSalt 4 gstepBreak up the whole wheat bread and bake in the middle of the 200C preheated oven for 5 minutes. Remove and place in a container with 50ml warm water and soak for 2 hours.Mix 2 g dry yeast with warm water in a mixer bowl. Add the liquid sourdough starter, rye flour and high gluten. Add salt and mix on 2 speed for 5 minutes until dry.Knead the dough in the middle of the pit, add 1 g dry yeast and soaked bread crumbs, do not knead the dough, cover the fresh film and let it rest for 30-40 minutes.Mix the dough at 2 stages at low speed for 5 minutes. Move the dough to the dusting tray. Cover the plastic wrap and let it ferment for 20 - 30 minutes. Roll it into a square and roll it up. Place it in the mould and ferment for 20 to 25 minutes.Preheat the water-filled baking dish to 250 ° C on the base of the oven. Place the dough and remove the baking dish. Heat to 200 ° C and bake for 45 - 50 minutes. Observe the coloring state during the process. Cover with foil if necessary.German rye breadDark shapeA variety of nutritionTraditional fermentationGerman StyleThe raw materials are unique.Chief among them is rye.The taste is Ở đây chúng tôi chia sẻ bánh ngọt với nhau