How to make traditional rye bread at home?

750g rye natural yeast seeds

Qiangli flour

1000g

500g rye flour

salt

16 g

water

About 800 grams

400g wine and raisins.

rye flour

Proper amount

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How to make pure rye bread?

Stir flour, water and natural yeast evenly, add salt and stir until the dough is slightly gluten, and add raisins and stir evenly.

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After the dough is stirred, it is divided into1200g and rounded. There is no need for basic fermentation, which will lead to gluten fracture and is not easy to round.

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At room temperature of 28℃, cover with plastic wrap, ferment at room temperature for about 3 hours, and ferment to twice the original volume.

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After fermentation, sprinkle rye flour on the surface and draw a cross knife edge.

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Sprinkle flour on the surface of the shovel and gently shovel the dough with the shovel.

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Preheat the oven to 230℃, put the dough into the oven, put ice cubes around the oven, generate steam and bake for about 40 minutes.

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