How to make rye sandwich bread How to make rye sandwich bread

1. Ingredients: 350g high gluten flour, 200g rye flour, 30g brown sugar, 7g yeast, 10g salt, 350ML water, 30g butter, 50g old flour.

2, with the oil method after the dough to beat as close as possible to the full stage, placed in a warm place to ferment until the original dough 2.5 times large

3, after exhausting the split into two dough, and rounded, covered with plastic wrap relaxation 15 ~ 20 minutes.

4: Press the dough into a sheet, fold the top and bottom 1/3 of the sheet in half and then in half again. Then flatten it and pinch the placed edges together with your fingers.

5: Sprinkle the flour in the fermented cane basket with a colander.

6: Place the dough in the flour-dusted wicker basket with the dough end facing up, and press it with your hands. Let the dough fit into the basket.

7: Cover with a damp cloth and let rise in a warm place. When finished, invert onto a parchment-lined baking sheet. Make a longitudinal cut, spray the surface with water and bake in a preheated oven at 200 degrees Celsius for 30 minutes.

8: Cut the rye bread into 1 cm thick slices.

9: Bake in the oven or toaster oven until light brown on both sides.

10: Slice cooked eggs, tomatoes and pickles and set aside.

11, Prepare yellow mustard and ketchup according to your taste.