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 solid.Very chewy.The flavor is strongSour and fragrant combined